Sausages and sauerkraut

Name: Sausages and sauerkraut
Cook time: 30 min
Yield: 4-6
Cuisine: German
Ingredients: 1 tbsp olive oil; 800g sausages; 2 large onions, sliced; 50g butter; 500g sauerkraut; ½ tsp sugar; 1 tsp caraway seeds (optional); salt and pepper, to season; 1 tbsp Dijon mustard; 3 tbsp sour cream; 2 tbsp finely shredded parsley

Adam Liaw

August 20, 2021

easyTime:< 30 minsServes:4-6

Cooked sauerkraut is delicious as it absorbs the flavour of the sausages and butter, mellowing its sourness.

Ingredients

1 tbsp olive oil
800g sausages
2 large onions, sliced
50g butter
500g sauerkraut
½ tsp sugar
1 tsp caraway seeds (optional)
salt and pepper, to season
1 tbsp Dijon mustard
3 tbsp sour cream
2 tbsp finely shredded parsley

Method

1. Heat a very large frying pan over low-medium heat and add the oil. Fry the sausages slowly, turning frequently, for about 10-15 minutes until well browned all over and cooked through. Remove the sausages from the pan and increase the heat to medium.
2. Add the onions and butter and fry for about 5 minutes until the onions are browned and starting to caramelise. Add the sauerkraut, sugar and caraway seeds (if using), season well with salt and pepper and continue frying for a further 5 minutes until the sauerkraut starts to brown. Return the sausages to the pan and stir them through the sauerkraut. Reduce the heat to low and cook for a further 2-3 minutes to warm the sausages through.
3. Stir the mustard and sour cream together, add to the sausages and sauerkraut, scatter with the parsley and serve.
Adam's tip: It's better not to prick sausages. Just cook them slowly over low heat and turn them frequently. They won't split and they'll brown nicely all over.
Also try: Adam Liaw's 'German' chocolate cake
Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.
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