Beer-Braised Sausages and Sauerkraut

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READY IN: 5hrs 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 325°F.
  • In a large bowl soak sauerkraut in cold water to cover 20 minutes, changing water once halfway through soaking.
  • While sauerkraut is soaking, in a large heavy skillet cook bacon pieces over moderate heat, stirring, until golden.
  • Pour off all but about 2 tablespoons drippings and add onions to bacon.
  • Cook mixture, stirring, until onions are softened.
  • Drain sauerkraut well in a colander, pressing out excess liquid, and in a large flameproof roasting pan combine with bacon mixture, carrots, beer, broth, bay leaves, salt, and peppercorns.
  • Bring sauerkraut mixture to a boil on top of stove and boil 1 minute.
  • Cover pan tightly with foil and braise in middle of oven 4 hours.
  • Sauerkraut may be prepared up to this point 1 day ahead, cooled, uncovered, and chilled, covered with plastic wrap. Reheat sauerkraut before proceeding.
  • If desired, in a heavy skillet heat oil over moderate heat until hot but not smoking and in batches brown sausages.
  • Add sausages and pork loin to sauerkraut, partially submerging them.
  • Braise sausages and sauerkraut, covered tightly with foil, in middle of oven 30 minutes and transfer with a slotted spoon to a heated platter, discarding bay leaves if desired. (Do not eat bay leaves if leaving as garnish.).
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