Sauerkraut cooked in Riesling with apples and sausages
- November 2005
- Serves 4
- Ready in 20 minutes
To be instantly transported to Germany, try this sauerkraut in riesling, apples and sausages recipe.
- A jar of sauerkraut
- 150g cooking apples, diced
- 8 juniper berries
- ½ tsp caraway seeds
- 300ml German Riesling
- 4 German sausages, such as bratwurst (grilling sausage)
- Drain and rinse the sauerkraut. Add the sauerkraut to a saucepan with the apples, juniper berries, caraway seeds and wine. Put over a medium heat and simmer for 15 minutes.
- Meanwhile, bring a saucepan of water to a simmer and add the sausages. Simmer for 10 minutes, then drain and fry for 5 minutes in a frying pan over a medium heat, until golden brown.
- Serve the cooked sausages with the sauerkraut and cooked and peeled waxy potatoes. This is delicious with German mustard and plenty of warm crusty bread or pretzels.
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