Simmered Sauerkraut and Sausage

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Simmered Sauerkraut and Sausage

Simmered Sauerkraut and Sausage
1/2 of a (32- oz.) package fresh sauerkraut (from the refrigerated meat case)
2 bay leaves
1 small onion, peeled, halved and thinly sliced
3 Large fresh thyme sprigs (use whole stem)
1/2 tbsp. whole coriander seed
1/2 tbsp. whole black peppercorns
4 strips bacon
2½ cups German wine
1 lb. bratwurst (uncooked)

Prep: 10 minutes, Cook: 1 hour, 30 minute, Serves: 5

1. Rinse sauerkraut thoroughly in a strainer and squeeze to remove water. Place in a large skillet with bay leaves and onion. Tie thyme, coriander and peppercorns in a small piece of cheesecloth (bouquet garni) and tuck into sauerkraut. Lay bacon over the top and pour wine over all

2. Cover and simmer over low heat for 1 hour, then discard bay leaves, bouquet garni and bacon.

3. Place bratwurst in sauerkraut and cook, covered, for 20 minutes. Uncover and cook for 10 minutes more, stirring occasionally, until bratwurst is cooked through and excess liquid has cooked off.

Nutritional Information:
440 calories, 15 g protein, 29 g total fat (10 g sat., 0 g trans), 11 g carbohydrate, 4 g fiber, 1 g sugar, 70 mg cholesterol, 1540 mg sodium, 10 points


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