Sauerkraut with ham and sausage

4 servings

Ingredients

Quantity Ingredient
2 pounds Sauerkraut
2 Slices of bacon, chopped
1 cup Onion, chopped fine
1 teaspoon Garlic, minced
1 Bay leaf
6 Juniper berries, crushed
½ teaspoon Caraway seeds
½ cup Dry white wine
½ cup Chicken broth
1 pounds Ham steak in a single slice
1 pounds Polish sausage
Pricked in several places
With a fork

Directions

1. If you like sauerkraut that is relaively sour, do not rinse it but simply sqeeze it dry. If you like it less sour, however, rinse it under cold running water and drain in a colander. Press to extract excess moisture. 2. Heat the bacon in a casserole or dutch oven and cook until rendered of fat. Add the onion and garlic and cook until the onion is wilted. 3. Add the sauerkraut. Tie the bay leaf, juniper berries and caraway seeds in a small cheesecloth bag and add it. Add the wine and the chicken broth and bring to a boil. Arrange the ham steak and sausage in or over the sauerkraut. Cover closely and cook 1 hr. 4. Discard the cheesecloth bag. Serve the sauerkraut and meats with boiled potatoes, rye or pumpernickle bread and mustard on the side.

This dish: Choucroute garnie

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