Bavarian SauerkrautTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 10 minutes
Cooking time: 90 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:266.4 kcal
Proteins:3.1 g
Fats:25.8 g
Carbohydrate:5.5 g
Fibers:1.5 g
Sugar:2.9 g
Cholesterol:32.3 mg
Sodium:312.3 mg
Calcium:20.3 mg
Energy:896 kcal
Proteins:10.5 g
Fats:86.8 g
Carbohydrate:18.4 g
Fibers:5.2 g
Sugar:9.6 g
Cholesterol:108.7 mg
Sodium:1050.5 mg
Calcium:68.2 mg
SIMILAR RECIPES
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
*Sauerkraut
600
g
raw sauerkraut (cabbage)
3
onions, thinly sliced
125
ml
apple juice
125
ml
water
60
ml
fruit vinegar
30
ml
sugar
30
ml
lard
10
juniper berries
10
white peppercorns
3
cloves
1
clove of garlic
*Garnish
400
g
smoked bacon
4
blood sausage
4
leberwüste (liver sausages)
METHOD
- Tie the garlic, juniper berries and cloves in a piece of cheesecloth;
- in a large ovenproof casserole, melt the lard over moderate heat, add the onion and let cook without browning for several minutes;
- spread half the sauerkraut over the bottom of the casserole;
- add all the ingredients for the sauerkraut as well as the bacon;
- cover with the remaining sauerkraut; pour the apple juice, water and vinegar over top; add more water if necessary so that the liquid reaches almost to the top of the ingredients without covering them;
- bring to a boil on the stovetop;
- place in a moderate oven for 70 to 80 minutes;
- six minutes before the end of the cooking time, place the sausages into boiling water but do not let them boil; add to the sauerkraut just before serving.
WINE SUGGESTIONS
Zinfandel Rosé
Merlot
Pinot Noir
