serves
4
difficulty
Mid
serves
4
people
difficulty
Mid
level
Ingredients
- 80 g butter, chopped
- 200 g speck (see Note), cut into lardons
- 2 garlic cloves, finely chopped
- 700 g (4 cups firmly packed) sauerkraut (see Note)
- 500 ml (2 cups) dry white wine
- 8 (about 600 g) veal and/or pork sausages
- mustard and crusty bread, to serve
Instructions
Melt butter in a large, heavy-based saucepan over medium heat. Add speck and garlic, and cook, stirring, for 5 minutes or until lightly browned. Add sauerkraut, wine and 250 ml water. Bring to the boil, then reduce heat to low and cook, stirring occasionally, for 1 hour or until liquid is almost evaporated. Season with salt and pepper.
Meanwhile, thread sausages onto 8 x 20 cm metal skewers. Heat a large frying pan over medium heat and cook sausages, turning, for 10 minutes or until browned and cooked through. Serve with sauerkraut, mustard and crusty bread.
Note
To make sauerkraut from scratch, visit sbs.com.au/food for a full recipe.
Speck is a German-style smoked bacon from selected delis, butchers and supermarkets. Substitute streaky bacon or pancetta.
Sauerkraut is pickled cabbage available from delis and selected supermarkets in jars or vacuum-packed bags.
As seen in Feast magazine, Issue 9, pg63.
Photography by John Laurie.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
