John Myers
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Fine Sauerkraut with Melted Sausage
The perfect fine sauerkraut with melted sausage recipe with a picture and simple step-by-step instructions.
Sauerkraut:
- 1 Can Wine sauerkraut – 850 g
- 1 tablespoon Oil
- 50 g Ham cubes
- 2 size Onions
- 7 bruised Juniper berries
- 1 Bay leaf
- 1 teaspoon Caraway seeds
- 1 Glass White wine
Melted sausage:
- 1 Cup Instant broth
- 1 Squiggles Homemade black pudding
- 100 g Fine liver sausage
- 1 teaspoon Dried marjoram
- 1 teaspoon Dried savory
- 2 Diced onions
- For the sauerkraut, halve the onions and cut into strips, then fry the ham cubes lightly in the heated oil, add the onion strips with juniper berries, caraway seeds and bay leaf and sauté briefly. Now mix in the sauerkraut and pour over the wine. Cook over a mild heat with the lid on for about 40 to 50 minutes. Halfway through, mix with a fork and add some more wine if necessary.
- For the melted sausage, heat the broth with marjoram and savory, remove the skin from the sausage and add coarse pieces to the broth to melt. When the sausage has melted to a uniform pulp, fold in the onion cubes, bring to the boil briefly and then serve on plates with the sauerkraut. Jacket potatoes go well with it.
- Another tip, if there is anything left over: the sausage hardens again when it cools and is then a particularly tasty, spicy bread spread.
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