Pork Sausage with Cabbage

by Editorial Staff

Summary

Prep Time 15 mins
Total Time 15 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 tablespoon lard
  • 750 g sauerkraut
  • 0.25 liter ¼ apple juice
  • 125 ml meat stock
  • 200 g bacon, mixed, smoked (Wammerl)
  • 1 bay leaf
  • 3 clove (s)
  • 1 teaspoon juniper berries
  • 3 peppercorns
  • 8 sausages, (pork sausage)
Pork Sausage with Cabbage
Pork Sausage with Cabbage

Instructions

  1. Fry the picked sauerkraut in hot lard for about 2 minutes. Add apple juice, broth and the spices and bring to the boil. Place the bacon on top of the cabbage and let everything simmer over a low heat for about 1 hour.
  2. When the cabbage is done, fry the pork sausages for about 10 minutes, turning them frequently, until a large part of the fat has escaped.
  3. Cut the bacon into slices and serve with the sausages on the cabbage.

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