|Total Time||1½ hours|
This is a classic German dish, so make sure to serve it with potatoes. The sauerkraut is the most important element. You need to cook it gently and long enough for it to come together, but not too long. If it is overcooked it will turn to mush.
|1||qt. sauerkraut, drained|
|1||medium onion, cut in half, then sliced crosswise|
|1||tart apple, peeled, quartered, cored, and sliced thinly crosswise|
|2||cups dry white wine|
|6||lightly crushed juniper berries, 2 whole cloves, and ½ tsp. fennel seeds, tied in a piece of cheesecloth|
|1||Tbsp. canola oil|
|½||cup roughly chopped onion|
|½||tsp. kosher salt|
|7||juniper berries, lightly crushed|
|½||tsp. fennel seeds|
|½||cup dark beer|
|½||cup chicken stock|
|1½||lb. pork links or other sausage of your choice (8 large sausages or 16 links)|
|~||Whole-grain mustard and steamed or roasted potatoes, for serving|
This content is from the book New Classic Family Dinners by Mark Peel.
Change in our kitchens
Reflections on cooking — and a career that’s based largely at the stove.
Flatbreads from around the continent
Beyond a supporting role
The great Sicilian-Neapolitan kitchen rivalry
Five ideas each month for eating better