This is a simpler, quicker version of a classic dish from Alsace.
Good with hot mustard or horseradish on the side, and a glass of cold beer or Riesling to drink.
Preparation Time30 min
Preparation Time - Text30 mins
Cooking Time3 min
Cooking Time - Text180
Cooking Methodsauteeing, slow cooking
Total Timeunder 4 hours
Make Ahead RecipeYes
OccasionCasual Dinner Party
Recipe Coursemain course
Five Ingredients or LessYes
Taste and Texturemeaty, savory, tart, winey
- 3 tbsp rendered duck fat or vegetable oil
- 9 oz (250g) ham steak, diced, bone discarded
- 1½ lb (674g) pork spare ribs, cut into ribs
- 2 onions, chopped
- 2 Granny Smith apples, peeled, cored, and sliced
- 1 garlic clove, minced
- 6 whole black peppercorns, lightly crushed
- 6 juniper berries, lightly crushed
- Large sprig of thyme
- 2 bay leaves
- 2 lb (900g) fresh sauerkraut, thoroughly rinsed and drained
- 2 cups chicken stock
- 1¼ cups lager beer or Riesling wine
- 12 small new potatoes, scrubbed
- 1 lb (450g) smoked sausage, such as bratwurst, cut into 6 portions
- Salt and freshly ground black pepper
- Chopped parsley, to garnish
- Large flameproof casserole
Heat 2 tbsp of the fat in a large flameproof casserole over medium heat. In batches, add the ham and spare ribs and cook, turning occasionally, about 5 minutes, until browned. Transfer to a plate. Add the onion to the casserole and cook until softened, about 3 minutes.
Add the apples, garlic, peppercorns, juniper berries, thyme, and bay leaves. Stir in the sauerkraut. Return the ham and spare ribs to the casserole and stir in the stock and beer. Bring to a simmer. Cover tightly and reduce the heat to low. Simmer for 2 hours.
Add the potatoes, pushing them into the sauerkraut, then cover and continue cooking for about 50 minutes, or until the potatoes are tender. Season with salt and pepper.
Meanwhile, heat the remaining 1 tbsp fat in a frying pan over medium heat. Add the sausage and cook, turning, about 5 minutes, until browned.
Spoon onto a platter and arrange the sausages on top. Sprinkle with parsley and serve hot.
2008 Dorling Kindersley