Wine-Braised Sauerkraut and Sausages
- 4 slices bacon, coarsely chopped
- 2 medium onions, chopped
- 4 garlic cloves, finely chopped
- 3 pounds refrigerated sauerkraut, drained well
- 2 cups semidry white wine, such as Riesling or Pinot Blanc
- 1 cup chicken stock, preferably homemade, or use canned low-sodium broth
- 6 juniper berries, crushed, or 2 tablespoons gin (optional)
- 1 bay leaf
- 1 teaspoon vegetable oil
- 6 cooked chicken and apple sausages, frankfurters, or your favorite cooked sausages, each pierced with a fork
- 1 pound kielbasa, cut into 6 serving pieces
- Dijon or grainy mustard, for serving
Instructions:
Refrigerated sauerkraut, packed in plastic bags, can be found near the frankfurters at the supermarket. If you prefer less tangy sauerkraut, rinse it under cold running water, then drain well.
- Position a rack in the center of the oven and preheat to 300°F.
- Cook the bacon in a Dutch oven over medium heat, stirring occasionally, until crisp and browned, about 8 minutes. Using a slotted spoon, transfer to paper towels to drain, leaving the fat in the Dutch oven.
- Add the onions and cook, stirring occasionally, until tender, about 5 minutes. Stir in the garlic and cook until it gives off its fragrance, about 1 minute. Stir in the sauerkraut, wine, stock, juniper berries (if using), and bay leaf, and bring to a boil. Cover and bake for 45 minutes.
- Heat the oil in a large skillet over medium heat. Add the sausages and cook, turning occasionally, until lightly browned, about 3 minutes. Transfer to a plate. Lightly brown the kielbasa in the same skillet, and bury it in the sauerkraut. Continue baking, uncovered, until the sausages are heated through, about 20 minutes. Remove the bay leaf.
- Using a slotted spoon, serve hot from the Dutch oven, with the mustard on the side.