We Love Sausage
Food and Wine
German Sausage with Bacon & Apple Sauerkraut! Big John is of German descent, and he loves pork with sauerkraut. I have made pork chops with sauerkraut more times than I can count, and I've never liked it. The pork came out dry and the sauerkraut was just okay. When I saw this recipe, I thought that it was time to try pork and sauerkraut once again. This was really good. The sausage was very moist and the sauerkraut with the apple was delicious. It does take a little time to cook, but you can make the sauerkraut the night before and add the sausage the next day. Reheat it all and you have dinner!
1/4 cup vegetable oil
5 ounces thick-cut Circle B Ranch Hickory Smoked bacon, cut into 1/2-inch pieces
2 Red onion, coarsely chopped
2 tablespoons off-dry white wine
2 large sweet apple, such as Gala or Fuji—peeled, cored and cut into 1/2-inch pieces
8 juniper berries
3 bay leaves
1/2 teaspoon sugar
Kosher salt and freshly ground pepper
1 cup water
2 1/2 pounds sauerkraut—drained, rinsed and squeezed dry (4 packed cups)
8-Circle B Ranch German Sausage
Grainy mustard, for serving
In a large, enameled cast-iron casserole, heat 2 tablespoons of the oil until shimmering. Add the bacon and cook over moderately high heat until the fat is rendered and the bacon is crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate.
Add the onion to the casserole, cover partially and cook over moderately low heat, stirring occasionally, until very soft, about 20 minutes. Increase the heat to moderately high. Add the wine, apple, juniper berries, bay leaves, sugar, 1 teaspoon of kosher salt and 1/2 teaspoon of pepper and boil for 3 minutes. Add the water and the sauerkraut. Reduce the heat to low, cover and cook until the apple is very tender, about 45 minutes.
In a large skillet, heat the remaining 2 tablespoons of oil until shimmering. Cook sausage over moderate heat, turning several times, until golden and heated through, about 8 minutes.
Spoon the sauerkraut onto a platter and arrange the sausages on top. Sprinkle the reserved bacon over the sausages and serve with mustard.