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Sausage and Sauerkraut

Sausage and Sauerkraut



In Wisconsin, German sausage was a staple in our weekly menu. Here is a great one-pot
version of the dish.
1 pound fresh sauerkraut
1 cup white wine
1 cup chicken stock
1 pound red potatoes, halved
½ pound salt pork, sliced
2 pound assorted sausages, knockwurst, bratwurst, or other German style sausage

1. Drain and rinse sauerkraut. Place sauerkraut into a pressure cooker; pour in white
wine and chicken stock. Add potatoes and salt pork cubes.
2. Lock cooker lid and bring to high pressure. Adjust heat to maintain pressure and
process on HIGH for 10 minutes. Quick release pressure. Remove lid carefully to
prevent scalding from escaping steam.
3. Add sausages and lock cooker lid back into place. Return to high pressure. Adjust
heat to maintain pressure and process on HIGH for 5 minutes. Quick release
pressure. Remove lid carefully to prevent scalding from escaping steam.
4. Garnish with cooked apples and carrots.

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