Sauerkraut with Difference

5 from 7 votes
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Course Dinner
Cuisine European
Servings 4 people


  • 1 Can 850 ml Wine sauerkraut
  • 2 Pcs Quarter onions and cut into strips
  • 1 tbsp Onion lard
  • 1 tbsp Hot peppers are hot
  • 3 -4 Stck Bay leaves (depending on size)
  • 6 -8 Stck Juniper berries
  • 2 tbsp Mango vinegar crema
  • 1 tbsp Sugar
  • 300 ml Vegetable broth
  • 200 ml Sweet cream or rama cream for cooking
  • Salt and pepper
  • 400 g Small soft chorizo ​​sausages
  • 4 Pcs If you don't like it so spicy, take Mettenden


  • Preheat the oven to 180 degrees.
  • In an appropriately sized pan, let the onions in the lard become translucent until they get a little color. (Unfortunately I forgot the photo here)
  • Add the sauerkraut and stew a little. Now the spices are added. Paprika, bay leaves, juniper, mango vinegar and sugar. Mix everything well. Then add the cream and vegetable stock and mix everything well. Season to taste with salt and pepper. Possibly transfer to a suitable ovenproof dish if the pan is not suitable for the oven.
  • Now place the sausage on top. Poke the Mettenden a little, then there is a lot of flavor in the sauerkraut.
  • Baked in the oven for 40 minutes. The liquid is now almost gone. But the herb still tastes juicy, creamy and hot.
  • I only prepared the dish for 2 people today. We ate mashed potatoes with it. We really liked it.
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Written by John Myers

Professional Chef with 25 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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