German sauerkraut casserole
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- 1kg sauerkraut
- 50g ghee, lard or duck/goose fat
- 6 german sausages, such as bratwurst or mettwurst
- 500g smoked spec, cut into large dice
- 2 large onions, finely chopped
- 12 juniper berries
- 2 tablespoons brown sugar
- 3 cups water
- 2 bay leaves
- 2 large potatoes, peeled and cut into thick wedges
Drain sauerkraut from brine and lightly wash well under cold running water. Squeeze a handful at a time until dry. Tease with a fork to separate strands. Heat ghee or lard in a large cast iron enamelled pan and brown sausages lightly. Remove and set aside.
Add spec, onion and juniper berries and cook, stirring frequently for 5 minutes. Spoon in sauerkraut and mix in sugar, water and bay leaves. Cover and bring to the boil; reduce heat and simmer for 2 hours (you may need a simmer mat).
Push sausages into the cabbage and scatter the potatoes over the top; simmer a further 1 hour. Discard bay leaves and check for seasoning.
To serve, divide sauerkraut between six deep bowls along with sausages and potato. Serve with lots of crusty bread.