Name: Sausages and sauerkraut
Yield: Serves 6
Cuisine: British
Ingredients: 200 g smoked streaky bacon lardons; sunflower oil, for rubbing; 2 small Cox’s apples, or similar sweet, tart and hard variety, peeled; 680 g jar of sauerkraut; 12 fat garlic sausages, Toulouse or types of wiener; 100 ml white wine (preferably a Riesling, as you can drink the rest with dinner); a little dried thyme or ½ teaspoon caraway seeds (optional); 2 bay leaves; 6-8 juniper berries, slightly bashed; 1 kg small waxy potatoes, such as Charlotte, peeled (optional); ground black pepper; 65 g unsalted butter; 1 large onion, halved and finely sliced; flaked sea salt; 150 ml double cream (optional)

Preparation info

Serves
6

Difficulty
Easy

Appears in

What to Eat Next

By Valentine Warner

Published 2014

About

What is British food? Fish and chips, pasties, pies and roasts is a tired old answer, and anyway our food culture has long been a hotch-potch of influences from visitors who waded on to our beaches clutching a sword or a basket of wares. Sauerkraut is cheap and delicious and very easy to find, be it in corner store, supermarket or Polskie Delikatesy. So try it. With the addition of smoked bacon, apples and onions, and accompanied by sausages, boiled potatoes and mustard, it makes for a real