Tangy Sausage and Sauerkraut Casserole

FullSizeRender-13

Sausage can be very rich and heavy but it pairs nicely with sauerkraut. Sauerkraut, with its slightly sour and vinegary flavour cuts through some of the richness and adds a tang. I have had sausage served with a side of sauerkraut but this recipe combines the two into one dish.

Here’s the recipe.

Ingredients:

 

FullSizeRender-7

  • cooking oil

  • 6 cloves of garlic minced

 

  • 1 small onion diced

 

FullSizeRender-10

  • 1 tart apple peeled and sliced

 

FullSizeRender-11

  • 1 bell pepper chopped

  • 3 small sausages removed from the casing and broken up

 

FullSizeRender-12

  • 250 g ground pork

  • 3/4 cup sauerkraut

  • 1 bay leaf

  • 1 teaspoon carom seeds

  • 1 cup water

  • salt to taste

Method:

  • Heat the oil in a pan

  • Add the garlic and once it softens

  • Add the onion and cook until translucent

  • Add the bay leaf and the carom seeds

  • Add the bell pepper and let it cook down

  • Then add the sausage and ground pork and once these brown

  • Add the apple

  • Then add the sauerkraut, salt to taste and water and cover with a lid

  • Cook until the apple has softened

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s