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5 from 7 votes

Sauerkraut with Difference

Prep Time5 mins
Cook Time50 mins
Total Time55 mins
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.