Photo: Mixed Sausages Braised in Sauerkraut, Hard Cider, Apples and Onions Recipe
Ingredients
- 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
Directions
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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By Paige29072
on January 02, 2011
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It was tasty but the recipe wasn't reviewed and there were multiple mistakes.
That is why I gave it 3 stars. Use the cider when you heat the onions & sausage being the biggest error.
The whole peppercorns had a bit too much bite and for more substance I'll add some red potatoes next time. However, I will make this recipe in the future, just with a few changes and the badly needed corrections.
By pattyjustlovesk...
Kirkland, WA
on June 11, 2009
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Unfortunately I only caught glimpses of the dish so when preparing it I got confused. First it says to add the beer and lager. Easy to figure out they meant the cider. It never says what to do with the cabbage but to reserve the cooking liquid but not usr the onions. That meant throwing away the cabbage so it seemed like a waste of time and money since it was impossible to remove the cabbage without the onions. It never says to add the sausages back which would have meant cold and undercooked sausages when serving. I obviously adapted everything and the flavors were exceptional and now I will rewrite the recipe before putting it in my book because my husband loved the flavors.
By kdbates_2999183
Philadelphia, PA
on November 17, 2008
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I made this for my friend from Berlin and he loved it! It really took him back. It turned out great even without the juniper berries (couldn't find them. I did go without the cabbage addition and I only used brauts but everybody loved it even my friend who doesn't like sauerkraut.
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