Sausages and Sauerkraut Recipe

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Sausages and Sauerkraut
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Ingredients
8
Count
Nutrition
479
Calories
Total time
210
Minutes
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Ingredients:

Directions:

  1. In a large skillet over medium-high heat, fry the onion in the goose fat until it starts to brown. Add the sauerkraut, and heat it through for 5 minutes. Then add 1 cup of water, cover with a lid, and cook for 20 minutes. Then add the apple, juniper berries, and the bacon. Stir well, add 3 fluid ounces white wine, and 2 tablespoons water. Cook for 35 minutes. After 30 minutes of cooking, add the remaining 2 fluid ounces of white wine.
  2. Sauerkraut:
  3. 11 pounds white cabbage, shredded
  4. 5 tablespoons salt
  5. Put the cabbage and salt alternately in a terracotta pot, and press down with a weight or heavy pan until juice covers the shredded cabbage. Cover the pot with a cloth, and weight it down with planks and stones. Place in the refrigerator for 4 to 6 weeks before cooking it.
  6. Franconian Sausages:
  7. 1 pound plus 5 ounces pork neck
  8. 14 ounces pork belly
  9. Pinch ground mace
  10. Pinch ground cardamom
  11. Pinch dried marjoram
  12. 1 tablespoon salt
  13. Pinch freshly ground pepper
  14. 2 eggs
  15. 1/2 cup milk
  16. Sausage casings
  17. All ingredients and equipment need to be very cold when making sausage.
  18. Cut the neck and belly of pork, and grind it into a large bowl. Add the mace, cardamom, marjoram, salt, and pepper, and mix it all together with your hands. Add the eggs, and mix again. Then add the milk, and mix again.
  19. Place the casing over a funnel. Stuff the casing with the meat mixture, and then tie the casing to make your desired size of sausage links.
  20. Once you have made all of the sausages, heat a large skillet over medium-high heat. Add enough oil to lightly film the pan, and let oil heat. In batches, add the sausages to the hot oil, and fry until browned and fully cooked through. Serve with the steaming sauerkraut, and mustard, if desired.
  21. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 479.17 Kcal (2006 kJ)
Calories from fat 351.41 Kcal
% Daily Value*
Total Fat 39.05g 60%
Cholesterol 51.94mg 17%
Sodium 1979.9mg 82%
Potassium 626.19mg 13%
Total Carbs 19.96g 7%
Sugars 10.85g 43%
Dietary Fiber 8.94g 36%
Protein 9.22g 18%
Vitamin C 41.6mg 69%
Iron 2.5mg 14%
Calcium 89mg 9%
Amount Per 100 g
Calories 114.12 Kcal (478 kJ)
Calories from fat 83.69 Kcal
% Daily Value*
Total Fat 9.3g 60%
Cholesterol 12.37mg 17%
Sodium 471.52mg 82%
Potassium 149.13mg 13%
Total Carbs 4.75g 7%
Sugars 2.58g 43%
Dietary Fiber 2.13g 36%
Protein 2.2g 18%
Vitamin C 9.9mg 69%
Iron 0.6mg 14%
Calcium 21.2mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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