Sauerkraut is high in vitamin C and has been preserved for the long winters of Europe.
It are often eate frank in salads or cooked with sausage & smoked pork ribs with boiiled potatoes. The more cooked it’s , softer it becomes.
This is an easy and delicious recipe of smoked sausage and sauerkrautem!
- 1/2 kg raw sauerkraut
- 100g smoked bacon, cut into pieces
- 2 tablespoons butter
- 1 large onion chopped
- 2 cloves minced garlic
- 1/2 cup dry white wine
- 1/2 cup broth
- 1 bay leaf
- 3 cloves
- 8 juniper berries
- 1 teaspoon carob (kimmel)
- 1 apple° 4 long smoked sausages
- 2 ribs of smoked pork (optional)
In a saucepan, fry bacon and dig pieces in butter, then add and saute onions and garlic.
Add washed and previously drained sauerkraut, wine, broth, bay leaf, cloves, juniper, komel, salt, pepper, peel and cut the apples into slices, placed on top of the preparation, cook for about half an hour, if necessary, add a touch liquid.
About 11 min before end cooking, stirring everything well also adding smoked pork ribs. Heaat sausages in water during a separate saucepan and serve with sauerkraut, boiled potatoes and mustard.