Bavarian style sauerkraut with pork shoulder steaks and sausages
Fermented white cabbage simmered with apples, pork steaks and sausages in white wine and spices.
Ingredients
- 2 pieces pork shoulder steaks chops or cutlets
- 1-2 pork sausages
- 400 g sauerkraut
- 1 large onion
- 1 tbsp brown sugar
- 1 large apple sweet variety
- 200 ml white wine dry or sweet
- 1 tsp caraway seeds
- 2 cloves
- 1 tbsp juniper berries
- 2-3 bay leaf
- 600 ml chicken or vegetable broth or stock powder/cube+water
- 2-3 tbsp sunflower oil
- 25 g butter
- 1 tbsp lard
- salt, pepper to taste
Instructions
- Prepare the Pork You can use 2, 3, or 4 pork steaks depending on the number of servings. No need to tenderise the steaks, simply season them with salt and pepper. Slice the sausages into smaller pieces.In a large pan, melt butter and sear the pork steaks for 2–3 minutes on each side. Remove the meat and keep it warm. In the same pan, fry the sausages for 2–3 minutes until golden, then set them aside.
- Prepare the Sauerkraut BaseCheck the saltiness of the sauerkraut before cooking. Some brands need no rinsing, while others may require a quick rinse to reduce saltiness. In a large pot, heat lard and a little sunflower oil, then sauté chopped onions over low-medium heat for about 10 minutes until caramelised.Add diced apples and cook for 2 minutes. Stir in the sauerkraut and cook for 3–5 minutes, stirring frequently.
- Pour in the wine and let it simmer for 3 minutes.Use ready-made broth or dissolve a vegetable or chicken stock cube in 500–600ml of warm water, then pour it into the pot. Add caraway seeds, cloves, juniper berries, bay leaf, and sweet paprika (optional). Stir to combine.
- Add the seared pork steaks and sausages into the pot, mixing gently to coat them in the sauce and cabbage. Add extra water if needed. Simmer for 40 minutes until the sauerkraut is tender, the meat is cooked, and the sauce has thickened.
Notes
The total calories for this dish are approximately 1,100 kcal. This can vary depending on the specific products used. This recipe serves 2 people, so each large portion is approximately 550 kcal.