Baked Sauerkraut with Sausages
Winter is slowly approaching, and as nature changes, so do the dishes on our table. Now is the time for hearty and nourishing meals that give us strength and warmth. One such dish is baked sauerkraut with the addition of pancetta and sausages. A simple, robust, and filling dish from the treasure trove of our grandmothers.
Details
- Preparation Time: 10 minutes
- Cooking Time: 50 minutes
- Difficulty: 1
- Spiciness: 0
- Number of Servings: 4
Ingredients
-
500 g Sauerkraut
-
2 spoons Oil, vegetable oil, canola
-
4 pieces Sausage, beer
-
200 g Meat, pork, smoked bacon
-
1 piece Onion, raw
-
1 pod Garlic, fresh
-
1 teaspoon Spices, paprika
-
1 spoon Tomato, concentrate
-
pieces Spices, bay (leaves)
-
pieces Spices, pepper, black
Steps
-
Place the sauerkraut in a pot. Cover it with cold water and bring it to a boil on the stove. Once it boils, remove the pot from the heat and drain the sauerkraut.
-
Slice the sausages with a knife and fry them in a pan with a little oil.
-
Remove the fried sausages from the pan. In the same fat, fry the pancetta, which has been cut into cubes or strips. Peel and chop the onion and garlic. Add them to the pan with the fried pancetta. Sauté everything while stirring until the onion softens.
-
Mix in the paprika and tomato paste with the ingredients in the pan. Add the drained sauerkraut and mix everything well. Pour in enough cold water to fully cover the sauerkraut. Add pepper and a bay leaf. Place the previously fried sausages on top. Cook for about half an hour so the sausages release their aroma and the sauerkraut softens.
-
Transfer the ingredients to an ovenproof dish and bake the dish for another 20 minutes in the oven, preheated to 180 degrees Celsius. Serve with mashed potatoes or a slice of homemade bread.
Nutrition Information (Per 100g)
- Calories: 193.44 kcal
- Fat: 16.03 g
- Saturated Fat: 5 g
- Carbohydrates: 3.65 g
- Sugars: 0.82 g
- Protein: 6.71 g
- Fiber: 0.82 g