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Sautéed German Sausages with Bacon and Hard-Cider Sauerkraut

BT Toronto | posted Tuesday, Oct 11th, 2016


  • 8pc Fresh Bratwurst or Weisswurst Sausages
  • 150g Smoked Bacon – sliced into 5mm slices
  • 2 pc SweeTango Apples – peeled, cored and medium dice
  • 1 pc Yellow Onion – trimmed, peeled and medium dice
  • 500 ml Thornbury Hard Cider
  • 2 pc Fresh Rosemary – rinsed
  • 4 pc Fresh Bay Leaves
  • 4 cups Sauerkraut – drained, rinsed and squeezed dry
  • Flaked Sea Salt to taste
  • Fresh Ground Black Pepper to taste
  • Whole Grain Mustard garnish


  1. Heat a large cast iron or heavy-bottom casserole pan over medium-high heat, add bacon, sauté until golden brown
  2. Remove bacon with a slotted spoon and reserve, add onions and apples, sauté until golden brown
  3. Remove onions and apple with a slotted spoon and reserve, add sausages, sauté until golden brown
  4. Combine bacon, onions, apple, rosemary, bay leaves, and sauerkraut, deglaze pan with hard cider
  5. Reduce heat to low, simmer until liquid has reduced, season with salt and pepper, serve with whole grain mustard

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