Mixed Sausages Braised in Sauerkraut, Hard Cider, Apples and Onions


  • Freshly ground black pepper
  • Rye and pumpernickel bread, accompaniment
  • Russian mustard, accompaniment
  • 2 cups julienned red onions
  • 3 cups julienned yellow onions, divided
  • 3 bay leaves, divided
  • 4 (8-ounce) bottles hard cider
  • + 11 more ingredients
    • 1 (8-ounce) bottle lager
    • 1 head green cabbage, sliced
    • 8 links bratwurst, chorizo, kielbasa sausage
    • 6 ounces bacon, chopped
    • 1 tablespoon minced garlic
    • 3 large Red or Golden Delicious apples, cored and cubed
    • 1 teaspoon whole black peppercorns
    • 1 teaspoon juniper berries, crushed
    • 2 pounds sauerkraut, rinsed well under cold running water and drained
    • 2 tablespoons light brown sugar
    • 1 teaspoon salt

1. With a sharp knife or kitchen fork, prick each sausage several times. In a paella pan, combine the red onions, 1 cup yellow onion, 2 bay leaves, beer and lager and bring to a simmer over medium heat. Add the cabbage and sausages and poach until almost cooked through, about 5 minutes. Remove th...

View full recipe at SpringPad


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