Pork-and-apple sausages with beer-baked sauerkraut

Pork-and-apple sausages with beer-baked sauerkraut

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  • 4 to 6
  • Easy
  • Dairy free Fat conscious
  • 10 minutes
  • 40 minutes
  • Alto Rouge 2008


  • 500 g pork-and-apple sausages
  • For the beer-baked sauerkraut:
  • 1 large onion, thinly sliced
  • 2 T sunflower oil
  • 1 clove garlic, crushed
  • 1 t caraway seeds
  • 500 g plain sauerkraut, rinsed
  • 1 T soft brown sugar
  • 1 T white-wine vinegar
  • 1½ cups beer
  • Sea salt and freshly ground black pepper
  • 8 small red apples

Cooking Instructions

Preheat the oven to 180°C.

In a hot grill pan over a medium to high heat, sear the sausages until browned. Transfer to an oven dish and bake for 10 minutes, or until just cooked but still moist. Serve with the beer-baked sauerkraut and Dijon mustard on the side.

To make the beer-baked sauerkraut: Preheat the oven to 180°C. In a pan over a medium to low heat, gently soften the onion in the oil. Stir in the garlic, caraway seeds and sauerkraut.Stir in the sugar and vinegar, then add the beer and a twist or two of black pepper.

Transfer to a baking dish. Slit the skins of the apples then bury them into the sauerkraut. Cover tightly and bake for 40 minutes, or until the beer is almost absorbed and the apples have softened. Check seasoning.

Cook’s notes: Instead of the sauerkraut, serve with a warm cabbage salad: slice 2 baby cabbages into wedges and simmer, covered, in chicken stock for 5 minutes, or until wilted. Add a few caraway seeds, seasoning to taste, 1 T wine vinegar and 2 T olive oil. Serve immediately.

Per serving: 2360.4 kJ, 22.1 g protein, 33.9 g fat, 44.5 g carbs

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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