Sautéed German Sausages with Bacon and Hard-Cider Sauerkraut
Ingredients:
- 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
Method:
- Heat a large cast iron or heavy-bottom casserole pan over medium-high heat, add bacon, sauté until golden brown
- Remove bacon with a slotted spoon and reserve, add onions and apples, sauté until golden brown
- Remove onions and apple with a slotted spoon and reserve, add sausages, sauté until golden brown
- Combine bacon, onions, apple, rosemary, bay leaves, and sauerkraut, deglaze pan with hard cider
- Reduce heat to low, simmer until liquid has reduced, season with salt and pepper, serve with whole grain mustard
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