Sauerkraut

I think sauerkraut is delicious right out of the bottle or can. Makes my mouth water to think about it. There’s certainly nothing wrong in serving it either heated or cold right out of the package. It goes great with Polish Sausage, Bratwurst, or hot dogs. Most people consider this German food, but the Alsatian part of France relishes this dish, called choucroute, as well.

You can use this recipe for sausage and sauerkraut for a variety of sausages, some of which are listed above. This version of kraut is really delicious. When I made it, I didn’t have any juniper berries, so I tried to think what I had with juniper flavor. Yep, gin. So I reduced the amount of wine a little and drizzled in some gin. I don’t know if that’s the reason, but the dish got rave reviews!

Here’s the recipe for Sauerkraut:

16 oz. can or bottle of good quality sauerkraut
2 yellow apples
2 strips bacon, fried and crumbled (or bacon bits)
3 peppercorns or 1 tablespoon coarsely ground black pepper
3 juniper berries (or 2 tablespoons gin, if you’re desperate)
1/2 cup dry white wine

Peel, core, and chop the apples. Mix all the ingredients and warm for about 1/2 hour. This photo shows the assembled dish ready for the oven (300 degrees for 1/2 hour). You could also heat it on the stove top in a saucepan.