Mixed Sausages Braised in Sauerkraut, Hard Cider, Apples and Onions

Total Time:
1 hr 30 min
15 min
1 hr 15 min

8 servings

  • 2 cups julienned red onions
  • 3 cups julienned yellow onions, divided
  • 3 bay leaves, divided
  • 4 (8-ounce) bottles hard cider
  • 1 (8-ounce) bottle lager
  • 1 head green cabbage, sliced
  • 8 links bratwurst, chorizo, kielbasa sausage
  • 6 ounces bacon, chopped
  • 1 tablespoon minced garlic
  • 3 large Red or Golden Delicious apples, cored and cubed
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon juniper berries, crushed
  • 2 pounds sauerkraut, rinsed well under cold running water and drained
  • 2 tablespoons light brown sugar
  • 1 teaspoon salt
  • Freshly ground black pepper
  • Rye and pumpernickel bread, accompaniment
  • Russian mustard, accompaniment
  • With a sharp knife or kitchen fork, prick each sausage several times. In a paella pan, combine the red onions, 1 cup yellow onion, 2 bay leaves, beer and lager and bring to a simmer over medium heat. Add the cabbage and sausages and poach until almost cooked through, about 5 minutes. Remove the sausages from the liquid and set aside, reserving the liquid. In a large pot, cook the bacon over medium heat until crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Add the yellow onions to the fat in the pan and cook, stirring, until very soft, 5 to 6 minutes. Add garlic and cook, stirring, for 30 seconds. Add the apples and cook, stirring, until starting to soften, about 2 minutes. Add the bay leaf, peppercorns, and juniper berries and cook, stirring, for 30 seconds. Add the sauerkraut and reserved beer cooking liquid (without the onions), sugar, salt and pepper, and bring to a boil. Reduce the heat and simmer uncovered until tender and aromatic, stirring occasionally, about 1/2 hour. Remove the sauerkraut from the heat and discard the bay leaf. Stir in the cooked bacon and adjust the seasoning, to taste. Arrange the sauerkraut on the platter with the sausages and serve, if desired, with rolls and mustard. Serve with cold beer.

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