John Myers
Hearty Sauerkraut Mince Stew with Sausage Snail
The perfect hearty sauerkraut mince stew with sausage snail recipe with a picture and simple step-by-step instructions.
- 300 g Sauerkraut
- 300 g Mixed minced pork and beef
- 1 Red onion, finely diced
- 1 Garlic, finely chopped
- 30 g Bacon, diced into small pieces
- 2 tbsp Lard from our own production
- Cayenne pepper
- 0,5 tsp Caraway seeds, whole
- 400 ml Beef broth
- 2 Crust candy
- 1 Tomato paste concentrated three times
- 2 Bay leaves
- 2 Dried porcini mushrooms soaked in warm water
- 8 Juniper berries
- 5 Whole Pimento
- Black pepper from the mill
- Sea salt fine
- 2 Fresh sausage snails
- 2 tbsp Rapeseed oil, odorless and tasteless
- 4 Branches Fresh basil for garnish
- Heat the lard in a saucepan and leave the bacon in it. Add the minced meat and stir-fry until crumbly. Add onion with garlic and fry.
- Take the soaked porcini mushrooms out of the water and roughly cut them. Add to the saucepan with bay leaves, tomato paste, allspice and juniper berries. Then deglaze with beef stock. Cover and simmer at a low temperature for approx. 20 minutes, stirring occasionally.
- Add sauerkraut, rock candy, cayenne pepper and caraway seeds, mix well and cook over low heat for about 10 minutes. Season to taste with salt and pepper.
- Heat the rapeseed oil in a grill pan. Fry the bratwurst snails on both sides until golden brown and arrange on four plates with the hearty sauerkraut and minced meat stew, garnish with basil and serve.
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