Thursday 30 June 2011

Recipe - Braised Pork Sausages and Sauerkraut

This is the first recipe where I've used some of the goodies from the produce box that the kind people at Knorr sent me.

In the box there was some pork sausages from the Well Hung Meat Company. Normally I want a bit more adventurous sausages than 'just normal pork'. These bad boys packed some serious flavour though.

The onion I used was from Rod and Ben's and they were, yeah - onions I guess. It didn't look as streamlined and perfect as the ones from the supermarket but on the other hand it had lots of flavour so it was all good.

Sauerkraut? Yup, I know. Not to everyones taste but I like it. So I cook it and I eat it. You'll have to accept that and live with it because I sure as hell aren't going to change. ;)

Enough posturing, over to the recipe..

Ingredients (serves 4-ish)
1 onion, halved and thinly sliced
6 - 8 good quality pork sausages
1 jar sauerkraut, well drained (should be about 700g drained)
125 ml white wine
125 ml vegetable stock

Pre-heat the oven to 325c.

Melt the butter in a oven-safe casserole, frying pan or similar (make sure it has a tight-fitting lid that's oven-safe too) on medium heat.

Fry the onions until nicely golden, about 10 minutes or so, remove from the pan.

Add the sausages and fry until browned on all sides, another 5 minutes or so. Remove.

Return the onions to the pan, stir in the sauerkraut - making sure to mix well. Pour on the liquids and season to taste. Finally put the sausages on top, put the lid on and pop the entire circus into the oven.

Cook for an hour.

Serve with some good wholegrain mustard.



  1. Good use of sausages! I may give this a go. What did you do with the huge white chest?!

  2. Sounds delicious to me, Mike! I love sauerkraut.


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// Mike