Prep 30 mins
Cook 45 mins
This is an old recipe of my mother's - I have no idea where she got the name but this is what she always called it. When I make this now I put a farmer's sausage on top and bake it in a 350F oven for about 30 minutes covered 15 minutes uncovered. Serve with mashed potatoes. Preparation time includes the soaking time. If this is an extra side dish it will be for 4 people. My tastes have changed over the years and I still find this tasty but I like my veggies under cooked now. I have grown to love sauerkraut so I only barely rinse it but make sure that you squeeze it dry.
- 1 (19 ounce) can wine-cured sauerkraut
- 1⁄2 lb bacon, chopped
- 1 large carrot, thinly sliced
- 2 onions, thinly sliced
- 2 tablespoons parsley, chopped
- 1 bay leaf
- 2 tablespoons celery leaves, chopped
- 1 beef bouillon cubes, softened in boiling water or 1 tablespoon beef base, sprinkled in
- 1⁄2 cup dry white wine
- Soak the sauerkraut in cold water for 20 minutes, rinse again, drain and squeeze dry.
- Meanwhile fry the chopped bacon til crisp.
- Add the onions& carrot and saute for about 8 minutes.
- Add Kraut, parsley, celery leaves bay leaf boullion cube and wine simmer, uncovered until the wine has almost evaporated
- If you wish make it up to this point and serve or place it in a casserole, place a smoked sausage on top, cover and baked in a 350 oven for 30 minutes, uncover for a further 15 minutes.
Thank you so much, Bergy! We had sausage and sauerkraut in Strasbourg, Alsace-Lorraine in the late 80's. I have searched and searched for a recipe, and nothing has come close, until now. Dad took his first bite, and gave a thumbs up.
Bergy, Alsace is a region in East-France on the German border. Capital is Strasbourg. They say it is the best European cuisine. Hans