Beer-Braised Sausages and Sauerkraut
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From Gourmet, February 1996, this sounds like a great dish to make for Oktoberfest.
- Ready In:
- 5hrs 15mins
- 9 cups sauerkraut (not canned)
- 1⁄4 lb smoked bacon (preferably slab, cut crosswise into 1/4-inch pieces)
- 2 medium onions, thinly sliced
- 4 medium carrots, cut crosswise into 1/4-inch -thick slices
- 5 1⁄2 cups beer, such as paulaner (Oktoberfest lager (44 ounces)
- 1 cup chicken broth
- 3 bay leaves
- 1 teaspoon salt
- 1⁄2 teaspoon whole black peppercorn
- 1 tablespoon vegetable oil
- 1 3⁄4 lbs smoked sausage (assorted smoked and precooked fresh sausages such as smoked kielbasa cut into thick slices, frankfur)
- 1 lb smoked boneless pork loin (Canadian bacon, cut into 4 slices)
- 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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