A classic German Christmas dish and fit for cold weather, this braised sauerkraut and sausage recipe includes bacon and apple for a very flavorful and hearty dish. In addition to being one of the ingredients, pair with a glass of Riesling wine.
Looking for a some lighter fare for your next meal? Try this crisp, sustainably sourced Nicoise Salad with Seared Tuna recipe.
Table of Contents
German Recipe Inspiration
In scouring the internet for ideas on fun German-inspired recipes that used a ton of sauerkraut for the holidays, I wanted to also bring into play part of what I really loved about eating German food during my travels. For as many ingredients as possible, I sourced locally. The sausages came from a tiny butcher shop in a small town an hour away. The Riesling was locally grown and produced. The sauerkraut brand prides themselves on simple authentic ingredients. All these elements together really contribute to the success of this dish.
This recipe was created as part of a sponsorship with Bubbies. Accompanying Instagram post here:
Buy Bubbies Sauerkraut here:
- Includes 2 units of Bubbies Sauerkraut, 25 Ounce, and 1 PrimeTime Direct Silicone Basting Brush
- Traditional old world recipe
- No sugar, vinegar or preservatives.
Whole Grain Mustard
I went to a party hosted by a German friend once and asked what the difference was between the mustards brought to the US from Germany and the ones available here. His reply was one was from Germany and one was from the United States. Thus, don’t get too caught up on where your condiments are from. Choose a good quality whole grain mustard that is available locally, or even better learn how to make your own. The best kind is going to be the type with simple ingredients. Water, mustard seeds, vinegar, salt, white wine, lactic acid, maybe one or two other additives depending on the brand and style.
Buy German whole grain mustard here:
- Grocery
- Grain Mustard
- Lowensenf
Visual Recipe Steps
Braised Sauerkraut and Sausage
Ingredients
- 2 tablespoons Olive Oil
- 5 ounces Bacon Thick cut, slice into 1/2 inch pieces
- 1 Onion Large, coarsely chopped
- 2 tablespoons White wine Dry varietal, Riesling recommended
- 1 Apple Large, firm sweet type, such as Fuji or Pink Lady. Peeled, cored and cut into 1/2-inch pieces
- 15 Juniper berries
- 4 Bay leaves
- 1/2 teaspoon Sugar
- 1 tsp Kosher salt
- 1/2 tsp Black Pepper Freshly ground
- 1 cup Water
- 2 1/2 pounds Sauerkraut Drained, rinsed and squeezed dry (4 packed cups). 2 jars of Bubbies Sauerkraut.
- 12 Sausages German style, such as weisswurst or bratwurst
- Whole Grain mustard For serving
Instructions
- In a large, enameled cast-iron casserole, heat 2 tablespoons of the oil until shimmering.Add the bacon and cook over moderately high heat until the fat is rendered and the bacon is crisp, about 5 minutes.Using a slotted spoon, transfer the bacon to a paper towel–lined plate.
- Drain Sauerkraut, rinse, and squeeze dry. Rest on cloth until ready to add to casserole.
- Add the onion to the casserole, cover partially and cook over moderately low heat, stirring occasionally, until very soft, about 20 minutes. Increase the heat to moderately high. Add the wine, apple, juniper berries, bay leaves, sugar, 1 teaspoon of kosher salt and 1/2 teaspoon of pepper and boil for 3 minutes.Add the water and the sauerkraut. Reduce the heat to low, cover and cook until the apple is very tender, about 45 minutes.
- To cook the sausages, follow the instructions provided by the retailer, depending on how they were made. For sausages made by a local butcher, these were the instructions I followed:Put sausage in a pot of water and bring to a boil. Place lid on top of pot and remove from burner. Let stand 10 minutes with lid on. Remove from pot and let rest. Place on BBQ to brown, timing with sauerkraut when it is almost ready.
- Spoon the sauerkraut onto a platter and arrange the sausages on top. Sprinkle the reserved bacon over the sausages and serve with whole grain mustard.
Nutrition
what to eat with sauerkraut and sausage
From recipes using locally sourced ingredients and terroir-centric cooking, craft cocktails, to the latest in tech and home DIY projects, Michael yearns to share his learned and found knowledge of the world.
Last update on 2021-06-25 / Affiliate links / Images from Amazon Product Advertising API