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Pork Sausage and Apple Sauerkraut

Recipe: Pork Sausages with Bacon and Apple Sauerkraut


  • 150g pasture fed bacon
  • 1 packet Pork Gourmet Sausages
  • 1/4 cup oil
  • 1 large onion, coarsely chopped
  • 2 tbsp dry white wine (Riesling)
  • 1 large sweet apple (Gala or Fuji) peeled, cored and cut into chunky pieces
  • 12 juniper berries or caraway seeds or rosemary sprigs
  • 4 bay leaves
  • 1/2 tsp sugar
  • salt and pepper
  • 1 cup water
  • 4 cups sauerkraut
  • Wholegrain mustard (for serving)


  • Heat 2 tbsp oil in a large saucepan and fry bacon until crisp.  Remove to plate.
  • Turn heat to medium-low, add onion and partially cover pot with lid and simmer for about 20 minutes.  Increase heat to medium-high and add wine, apple, juniper berries, bay leaves, sugar, 1 tsp salt and 1/2 tsp pepper and boil for 3 minutes.  Add the water and sauerkraut and reduce heat to low.  Cover and cook for about 45 minutes until apple is tender.
  • Cook the sausages.
  • Spoon sauerkraut onto plate, arrange sausages on top, sprinkle with bacon and serve with mustard.

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