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

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