in Germany

Pork sausages with cabbage

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Ingredients for 4 servings:

  • 1 tbsp lard
  • 750 g sauerkraut
  • ¼ liter apple juice
  • 125 ml meat broth
  • 200 g bacon, streaky, smoked (Wammerl)
  • 1 bay leaf
  • 3 cloves
  • 1 tsp juniper berries
  • 3 peppercorns
  • 8 bratwursts (pork sausages)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Brown the shredded sauerkraut in hot lard for about 2 minutes. Add the apple juice, broth, and seasonings and bring to a boil. Place the bacon on top of the cabbage and simmer over low heat for about 1 hour. Once the cabbage is tender, fry the pork sausages for about 10 minutes, turning frequently, until most of the fat has rendered. Slice the bacon and arrange it on top of the cabbage along with the sausages.

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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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