Sauerkraut casserole with spicy sausages

Trends come and go, in cooking as well as in fashion. Up, down, in and out. For the health conscious the Mediterranean diet is in, making your own sourdough and baking your own bread is still hot, at least in this country (and especially among newly retired men!), and the next food trend to come might very well be making your own lacto-fermented vegetables.

While waiting for that to happen, I’ll here serve you my Sauerkraut casserole.

Sauerkraut casserole with spicy sausages

Serves 4

  • 4-5 dl sauerkraut
  • 3 spicy sausages (chorizo or chicken chorizo style)
  • 1 silver onion
  • 1 red onion
  • 1 tsp sugar
  • 2 tsps caraway seeds
  • 2 tsps thyme
  • 1 jar roasted peppers
  • 1-1.5 dl single cream
  • 2-3 tsps Touch of Taste veal or vegetable stock/fund
  • 2-3 tsp soy

Rinse the sauerkraut in cold water and pat dry.
Slice the onions thinly and fry gently in butter or oil. Sprinkle with sugar but make sure the onion doesn’t burn.
Cut the sausages into thin slices and fry with the onion.
Drain the peppers, shred and cook with the sausage and onion mix for a few minutes.
Mix the cream with the fund and soy sauce, pour into skillet and bring to boil.
Add the sauerkraut, mix throughly and allow to simmer until the sauerkraut is hot.
Serve with dijon mustard.

Dinner is ready in less than 20 minutes!

Useless facts
Sauerkraut is German for “sour cabbage” and is still a common dish in Eastern European and Germanic kitchens, although Chinese sauerkraut, made from shredded cabbage fermented in rice wine, was standard fare for Chinese workers already more 2000 years ago, while building the Great Wall of China. According to history sauerkraut was most likely brought to Europe 1000 years later by the founder of the Mongol Empire, Gengis Kahn, after plundering China.

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