Shukrut (sauerkraut stewed in beer with sausages)

Votes: 8

Time: 1 hour 10 min.
Complexity: easily
Servings: 8 - 10

Shukrut (sauerkraut stewed in beer with sausages) - 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.

Ingredients for the recipe:

2.3 kg of various sausages and wieners
900 gr. sauerkraut
2 pieces bacon, diced (2.5 cm thick and 13 cm long)
5 hot dogs
2 tbsp. l. olive oil
2 large onions, cut into half rings
Salt and ground black pepper
1/2 cup Creole mustard
2 bottles (350 ml) of dark ale
2 tablespoons chopped garlic
Crispy pork rinds
Green onions
Creole seasoning

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Pour olive oil into a large ovenproof saucepan. Add the sliced onion and sauté for 2 minutes. Add the bacon. Season with salt and pepper. Cook for 5 minutes, until the bacon begins to render and the onion begins to caramelize.
Add Creole mustard and ale. Stir. Add half the sausage. Place sauerkraut on top of the sausage. Add the remaining sausage. Add the hot dogs and garlic. Bring to a simmer. Reduce heat to low, cover, and cook for 45 minutes.

Garnish with pork rinds, green onions and Creole seasoning.

Categories:

recipe / Main courses / Meat / Vegetables and mushrooms / European cuisine / Emeril Lagasse

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