Braised Sauerkraut with Sausage

Chaurcroute ( the French word for sauerkraut)

  • 6 strips bacon, coarsely chopped
  • 2 cups chopped (about 1/2-inch pieces) onion
  • 1 cup chopped (about 1/2-inch pieces) celery
  • 1 cup chopped (about 1/2-inch pieces) carrot
  • 2 cloves garlic, chopped
  • 1/2 pound fresh pork, cubed (about 1-inch pieces)
  • 3 chicken sausages, chopped
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 4 cups sauerkraut, drained
  • 1 cup white wine
  • 1/2 cup white wine vinegar
  • 1 teaspoon dry thyme
  • 1/2 cup light brown sugar, packed
  • 2 Granny Smith apples, cut into 3/4-inch pieces
  • 1/4 cup chopped fresh parsley

In a large Dutch oven over medium heat, combine bacon, onion, celery and carrot, and cook until vegetables are soft and bacon is almost fully cooked, about 7 to 8 minutes. Stir in the garlic, pork and sausage. Cook for about 3 to 5 minutes. Stir in paprika and salt and cook for 30 seconds. Add sauerkraut, white wine, white wine vinegar, thyme, sugar and apples, and bring to a simmer. Reduce heat to low and simmer for 45 to 60 minutes. Remove from heat and stir in chopped parsley. Serves 6.

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