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Sauerkraut with Mettenden, bay leaves, allspice and juniper berries

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Ingredients for 6 servings:

  • 1,500 g sauerkraut
  • 150 g pork back bacon, fat
  • 600 ml vegetable stock
  • 6 allspice berries
  • 15 juniper berries
  • 3 bay leaves
  • 15 peppercorns
  • 6 Mettenden
  • n. B. Kasseler

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 20 minutes

Remove the rind from the bacon and cut the bacon into fine cubes. Then slowly fry the bacon cubes in a large pot over medium heat. Remove the fried bacon cubes from the pot and add the sauerkraut and spices to the pot. Sauté the sauerkraut with the spices for about 5 minutes. Pour in the vegetable stock and add the Mettenden sausages. Simmer for at least 2 hours, the longer the better. Add more water if necessary. If you like, you can add a piece of Kasseler in the last hour. Mashed potatoes go well with it. Tip: The Mettenden sausages are essential for the flavor, please do not leave them out.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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