Braised Sauerkraut & Sausages

Name: Braised Sauerkraut & Sausages
Yield: 4 Servings
Cuisine: German
Ingredients: 6 black peppercorns; 2 whole cloves; 1 large yellow onion, minced; ¼ cup (2 oz/60 g) canola oil; 1 clove garlic, smashed; 3 lb (1.5 kg) prepared sauerkraut; 1 bay leaf; 10 juniper berries; 6 pork or chicken sausages; 6 pork or chicken sausages; 4 smoked ham hocks, about 2 lb (1 kg) total weight; 2 cups (16 fl oz/500 ml) dry white wine; Freshly ground black peppercorns; 8 red-skinned potatoes, about 3 lb (1.5 kg) total weight

Preparation info

4
Servings

Difficulty
Medium

Appears in

Cooking with Spice

By Jennifer Newens

Published 2013

About

Juniper berries are a common addition to German-style cooking and to the cuisine of Alsace in France, whose dishes are heavily influenced by the neighboring country. Here, juniper adds woodsy flavor to a classic sausage and sauerkraut combination known there as choucroute garni. Cloves and peppercorns add complexity.

Ingredients

3 lb (1.5 kg) prepared sauerkraut
1 clove garlic, smashed

Europe
Germany
Main course
Spicy

Method

Preheat oven to 325°F (165°C).

Drain sauerkraut, place in a kitchen towel, gather up ends, and wring out any excess water. Tie garlic, juniper berries, bay leaf, cloves, and peppercorns in a small square of cheesecloth.

In a Dutch oven, warm oil over medium heat. Add on