1.5 kg sauerkraut
3 carrots
2 onions
1 bouquet garni
1 muslin bag containing peppercorns, juniper berries, coriander seeds and cloves
500 ml dry white wine
500 g streaky bacon
300 g bacon fat
500 g garlic sausage
20 Frankfurter sausages
20 boiled potatoes
3 carrots
2 onions
1 bouquet garni
1 muslin bag containing peppercorns, juniper berries, coriander seeds and cloves
500 ml dry white wine
500 g streaky bacon
300 g bacon fat
500 g garlic sausage
20 Frankfurter sausages
20 boiled potatoes
method
1. Place half the sauerkraut into a braising pan, add the whole vegetables, bouquet garni, bag of flavourings and streaky bacon then cover with the remainder of the sauerkraut.
2. Add the wine, place the slices of bacon fat on top, cover with buttered greaseproof paper and a lid and braise in the oven at 180°C for 1 hour.
3. Remove the streaky bacon and place the garlic sausage in with the sauerkraut. Continue to braise for another 1 hour.
4. Poach the Frankfurter sausages in water for 5 minutes and drain.
5. Serve the sauerkraut in an earthenware dish garnished with slices of the garlic sausage, carrots and bacon; the Frankfurter sausages and the boiled potatoes are served separately.
2. Add the wine, place the slices of bacon fat on top, cover with buttered greaseproof paper and a lid and braise in the oven at 180°C for 1 hour.
3. Remove the streaky bacon and place the garlic sausage in with the sauerkraut. Continue to braise for another 1 hour.
4. Poach the Frankfurter sausages in water for 5 minutes and drain.
5. Serve the sauerkraut in an earthenware dish garnished with slices of the garlic sausage, carrots and bacon; the Frankfurter sausages and the boiled potatoes are served separately.
serving amount
serves 10
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