Stewed sauerkraut with smoked sausage
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 417, total fat 14 G., saturated fats G., proteins 29 G., carbohydrates 33 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 417, total fat 14 G., saturated fats G., proteins 29 G., carbohydrates 33 G., fiber G., cholesterol mg, sodium mg, sugar G.
Stewed sauerkraut with smoked sausage - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 pack (450 gr.) sauerkraut (wash)
- 8 small fingerling or red-skinned potatoes (if large, cut in half)
- 1 tbsp. vegetable oil
- 340 g smoked sausage, cut into 5 cm pieces
- 1 smoked scallion, trimmed of fat and sliced pork cutlet boneless (170 gr.)
- 1 large onion, chopped
- 2 crushed cloves of garlic
- 1 tsp crushed coriander seeds
- 1 teaspoon crushed juniper berries (available in the spice aisle)
- Salt and ground black pepper
- 1 grated apple
- 1 cup dry white wine
- 2 tablespoons chopped fresh parsley
- Whole grain mustard for serving
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Cooking the dish according to the recipe:
- Soak the sauerkraut in a bowl of warm water. In a small saucepan, cover the potatoes with water and simmer over medium heat until tender, about 10 minutes. Drain and keep warm.
- Meanwhile, heat vegetable oil in a large saucepan over medium-high heat. Prick the sausage with a fork and add it to the pan along with the pork. Fry on one side for about 4 minutes.
Turn the meat over and add the onion, garlic, coriander, juniper berries, and salt and pepper to taste. Cook until the onions are golden brown, about 6 minutes. Add the apples and cook for another 2 minutes. - Strain the cabbage, then add it to the pan with the wine and 1 cup of water. Cover and simmer for 10 minutes, then remove the lid and cook until thickened, about 5 more minutes. Transfer the cabbage, meat, and potatoes to a platter. Sprinkle with parsley and serve with mustard.
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