Sausages And Sauerkraut
Serves: 6
Amie Torphy
1 January 1970
Based on User reviews:
46
Spice
44
Sweetness
57
Sourness
45
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
6 tbsps
Goose Fat1000 g
Sauerkraut (recipe follows)200 g
Smoked Bacon2 tbsps
Water4990 g
White Cabbage (shredded)1 tbsp
Salt140 g
Pork (neck)400 g
Pork Belly1 pinch
Ground Cardamom2
Eggs1 cup
MilkDirections:
1
Add enough oil to lightly film the pan, and let oil heat
2
In a large skillet over medium-high heat, fry the onion in the goose fat until it starts to brown
3
Add the sauerkraut, and heat it through for 5 minutes
4
Then add 1 cup of water, cover with a lid, and cook for 20 minutes
5
Then add the apple, juniper berries, and the bacon
6
Stir well, add 3 fluid ounces white wine, and 2 tablespoons water
7
Cook for 35 minutes
8
After 30 minutes of cooking, add the remaining 2 fluid ounces of white wine
9
Put the cabbage and salt alternately in a terra cotta pot, and press down with a weight or heavy pan until juice covers the shredded cabbage
10
Cover the pot with a cloth, and weight it down with planks and stones
11
Place in the refrigerator for 4 to 6 weeks before cooking it
12
All ingredients and equipment need to be very cold when making sausage
13
Cut the neck and belly of pork, and grind it into a large bowl
14
Add the mace, cardamom, marjoram, salt, and pepper, and mix it all together with your hands
15
Add the eggs, and mix again
16
Then add the milk, and mix again
17
Place the casing over a funnel
18
Stuff the casing with the meat mixture, and then tie the casing to make your desired size of sausage links
19
Once you have made all of the sausages, heat a large skillet over medium-high heat
20
In batches, add the sausages to the hot oil, and fry until browned and fully cooked through
21
Serve with the steaming sauerkraut, and mustard, if desired