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)
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- Cut the bacon into slices and serve with the sausages on the cabbage.
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