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Choucroute Garnie (Germany)

Name: Choucroute Garnie (Germany)
Total time: 100 min
Yield: serves 6
Ingredients: 1 kg Sauerkraut; 1 Onion; 30 g Butter; 150 g Bacon bits; 1 c. à c. Juniper berries; 2 feuilles Feuille de laurier; 200 ml White wine; 6 Sausage; 6 Potato

Preparation time: 1 h 40
Servings: serves 6

Ingredients

serves 6

Sauerkraut — to buy1 kg
Onion — to buy1
Butter — to buy30 g
Bacon bits — to buy150 g
Juniper berries — to buy1 c. à c.
Feuille de laurier — to buy2 feuilles
White wine — to buy200 ml
Sausage — to buy6
Potato — to buy6

Preparation

Drain the raw sauerkraut and rinse it briefly in clean water if it tastes very sharp to you, then press it lightly between your hands to remove excess liquid.
In a large pot, melt the butter and cook the sliced onion and bacon for 5 minutes, until the onion is translucent and the bacon lightly golden.
Add the sauerkraut, juniper berries and bay leaf, mix well to coat every strand of sauerkraut in the flavoured fat.
Pour in the white wine, cover and simmer over low heat for 45 minutes, stirring occasionally.
Meanwhile, cook the peeled potatoes in boiling salted water for 20 minutes, until a knife slides in easily; drain and keep warm.
Nestle the sausages into the sauerkraut, without fully covering them so they steam-cook without drying out, cover and continue cooking for 25-30 minutes over low heat.
Remove the bay leaf, taste and adjust the seasoning with salt and pepper.
Serve the sauerkraut piping hot, surrounded by the sausages and potatoes, with a pot of mustard on the side.