Nuremberg sausages with apple sauerkraut

Name: Nuremberg sausages with apple sauerkraut (Nürnberger Rostbratwürste auf Apfelsauerkraut)
Cuisine: German
Ingredients: 25 g/1 oz butter; 50 g/2 oz bacon, diced; 1 onion, chopped; 500 g/1¼ lb canned sauerkraut; 3 allspice berries; 3 bay leaves; 2.5 ml/½ tsp caraway seeds; 200 ml/7 fl oz/scant 1 cup apple juice; 1 apple, peeled, cored and diced; 2 carrots, grated; 5 ml/1 tsp potato flour (potato starch); 5 ml/1 tsp potato flour (potato starch); 30 ml/2 tbsp oil; 24 Nuremberg sausages; salt, ground white pepper and sugar; salt, ground white pepper and sugar; salt, ground white pepper and sugar; chopped parsley, to garnish; medium-hot mustard and sourdough bread, to serve; medium-hot mustard and sourdough bread, to serve

Nürnberger Rostbratwürste auf Apfelsauerkraut

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Germany

By Mirko Trenkner

Published 2009

About

These little sausages are among Germany’s finest. Only as long as your finger, they should weigh no more than 25-30g/1oz apiece. Restaurants offer them in portions of a dozen or half dozen, and they make a perfect snack with sauerkraut and beer. Guten Appetit und Prost!

Ingredients

25 g/1 oz butter
50 g/2 o

Europe
Germany
Snack

Method

Heat the butter in a large pan over medium heat and gently fry the bacon and onion for about 3 minutes. Add the sauerkraut, the spices and the apple juice. Cook for 30 minutes, stirring occasionally and adding more apple juice if needed. Add the apple cubes and grated carrots and cook for a further 5 minutes.