Cooked sauerkraut is delicious as it absorbs the flavour of the sausages and butter, mellowing its sourness.
1 tbsp olive oil
2 large onions, sliced
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
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.