Knackwurst with sauerkraut

Knackwurst with sauerkraut

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
2 onions, finely chopped
30g butter
1 tablespoon oil
1kg sauerkraut, rinsed if necessary
2 cooking apples, peeled, cored and sliced
1 tablespoon brown sugar
1 teaspoon dry mustard
125ml dry white wine
freshly ground black pepper
500g knackwurst sausage or polish kielbasa
salt

Method

  1. Fry onions in butter and oil in a frying pan until translucent. Toss sauerkraut with fork to separate, then add to pan with apples, sugar, mustard and wine. Season with salt and pepper. Spread out in a large greased shallow ovenproof dish.
  2. Place sausage in pan of cold water, bring to the boil then drain. Cut into thick diagonal slices and arrange on top of sauerkraut mixture. Cover with foil and bake in a preheated moderate oven (180°C) for about 20–30 minutes or until heated through. Serve accompanied by mustard and dill pickles if desired.
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