Sausage and Kraut
Purnell's Old Fashioned Garlic Franks and country ham in kraut with onion, garlic, tarragon, juniper berries, and grated apples. Try this recipe for your family.
Begin by soaking the sauerkraut in a bowl of warm water. In a saucepan over medium heat, cook the potatoes in water until tender. This should only take about 10 minutes. Drain and place in warming drawer.
Then the oil in a large pot over medium-high heat. Add the sausages (pricked with a fork) and ham to the pot. cook until browned on one side, only taking about 4 minutes, before turning over. Then flip the meats and add the onion (cut into large chunks), garlic, tarragon, juniper berries, as well as salt and pepper to taste. Cook 6 minutes and then add the grated apple and cook 2 more minutes.
Remove the sauerkraut from the water and drain. Add to the pot along with the wine and 1 cup water. Cover and simmer for about 10 minutes. Then uncover and cook until the mixture thickens, about 5 more minutes.
When finished cooking, transfer onto a serving platter. Top the delicious meal with the parsley.
Optional: side of mustard.
- 1 package Purnell’s Old Fashioned Garlic Franks, cut into 2 in. pieces
- 6 oz country ham
- 1 lb bag sauerkraut, rinsed
- 8 red potatoes, halved
- 1 yellow onion
- 2 tbs extra virgin olive oil
- 3 cloves garlic, smashed
- 1 tsp tarragon
- 1 tsp juniper berries, crushed
- Salt and pepper to taste
- 1 apple, grated
- 1 cup dry white wine
- 2 tbs fresh parsley, chopped
- Optional: whole-grain mustard, for serving