Sauerkraut is rich in vitamin C and can spend a long winter in Europe. It can be eaten express in salads or cooked with sausage and smoked pork ribs with boiled potatoes.
The more they cook, the softer it becomes.This is a straightforward and delicious recipe of smoked sausage and sauerkraut
° 1/2 kg raw sauerkraut
° 100g smoked bacon, cut into pieces
° 2 tablespoons butter
° 1 large onion, chopped
° 2 cloves minced garlic
° 1/2 cup dry white wine
° 1/2 cup broth
° 1 bay leaf
° 3 lobes
° 8 juniper berries
° 1 teaspoon carob (kimmel)
° 1 apple
° 4 long smoked sausage
° 2 smoked pork ribs (optional)
* directiones :
In a saucepan, fry the bacon and cut into pieces in butter, then add the onion and garlic and fry.
Add washed and previously drained sauerkraut, wine, broth, bay leaf, cloves, juniper, komel, salt, pepper, peel, cut apples into slices, put on top of the preparation, cook for about half an hour, if necessary, add a little liquid.
About 11 minutes before finish cooking, stirring everything well add smoked pork ribs.
Snake sausages in water in a separate saucepan and served with sauerkraut, boiled potatoes and mustard.