Pork and Sauerkraut Stew
Pork and Sauerkraut Stew is a dish perfect for family dinners. With simple ingredients such as sauerkraut, pork sausages, onions, carrots, and apples, it's easy to make and full of flavor. After rinsing the sauerkraut, brown the pork sausages in a large casserole dish then set them aside. Sauté onions, carrots, garlic, and apples until softened, then add the sauerkraut, chicken stock, white wine, and aromatic spices like bay leaf, peppercorns, cloves, and juniper berries. Simmer everything together before returning the sausages to the dish and baking in the oven. Add thick-cut ham and smoked sausage for extra richness, then bake until heated through.
- 700 g Sauerkraut in brine
- 1 tbsp Olive oil
- 800 g Good-quality pork sausages
- 3 Onions, peeled and diced
- 2 Carrots
- 1 Garlic clove
- 2 Green apples
- 375 ml Chicken stock
- 500 ml Dry white wine
- 1 Dried bay leaf
- 6 Black peppercorns
- 6 Cloves
- 8 Juniper berries
- 200 g Thick-cut ham steaks
- 400 g Smoked sausage
- Dijon mustard
Rinse the sauerkraut from its brine and set it aside to drain.
Preheat the oven to 160°C/325°F/Gas 3.
Put the olive oil in a large, flameproof and heatproof casserole dish over medium heat and add the pork sausages. Stir them until they are evenly browned, then remove them from the dish and set them aside.
In the same dish, sauté the onions and carrots for 5-7 minutes until they have softened. Add the garlic and apples and stir for 2 minutes. Add the sauerkraut, stock, wine, bay leaf, peppercorns, cloves and juniper berries and bring to a simmer.
Return the browned sausages to the dish, place the lid on, and bake in the preheated oven for 1½ hours.
Tuck the cut ham and smoked sausage into the casserole dish and replace the lid. Return to the oven and bake for another 30 minutes, or until the meats have heated through. Pluck out the bay leaf, warn your guests about the juniper berries and peppercorns, and serve the choucroute with the mustards.
