Beer Sauerkraut with the Works
Prep Time
Cooking Mode
1 garlic clove
1 onion
4 cups cup traditional sauerkraut
2 carrots
454 g lb smoked pork or thick bacon
7 mL tbsp. juniper berries
5 mL tsp cumin
1 clove
7 mL tbsp. freshly ground pepper
7 mL tbsp. salt
2 cups cup acidic white beer
2 whole mild sausages
2 German sausages
30 mL tbsp. butter
3 potatoes
80 mL cup apple juice
1 garlic clove
1 onion
4 cups cup traditional sauerkraut
2 carrots
454 g lb smoked pork or thick bacon
7 mL tbsp. juniper berries
5 mL tsp cumin
1 clove
7 mL tbsp. freshly ground pepper
7 mL tbsp. salt
2 cups cup acidic white beer
2 whole mild sausages
2 German sausages
30 mL tbsp. butter
3 potatoes
80 mL cup apple juice
Directions
1Rinse sauerkraut several times in cold water. Drain well.
2In a large saucepan, sauté garlic and onions in some oil. Stir in half the sauerkraut (500 mL [2 cups]) along with the carrots. Add pork or bacon and season with juniper berries, cumin, clove, pepper, and salt.
3Pour in beer. Simmer for 90 minutes over low heat, stirring occasionally.
4In the meantime, cook sausages in a skillet with butter. Set aside .
5Add sausages, potatoes, apple juice, and remaining sauerkraut to mixture 30 minutes before the end of cooking time. Combine and cover .
6Serve sauerkraut in a large dish set in the centre of the table.
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