PAN GRILLED PORK NUREMBERGER SAUSAGES WITH BACON & APPLE BRAISED SAUERKRAUT
In Germany, there’s a saying “Alles hat ein Ende aber die Wurst hat zwei” …“Everything has an ending, but the sausage has two”!! Nurembergers are finger-sized bites, hailing from Nuremberg, & this dish of Pan Grilled Pork Nuremberger Sausages with Bacon & Sauerkraut braised with Apples, onions & wine gives you the taste of Germany in India!! –
* The sauerkraut mix can be advance prepared—as in steps 2 & 3—& can be refrigerated for 2-3 days
* Pairs well with a dry white German Riesling
In a large skillet or casserole, heat 2 tbsp. oil & fry the diced bacon on medium-high heat, till crisp & fat rendered—take out & drain on paper towel aside
In the remaining oil & rendered bacon fat, add the onions & caraway seeds & cook for about 10 mins on medium heat till soft—now add the wine, diced apples, bay leaves, sugar, salt to taste & about ½ tsp pepper & bring to boil for about 3 mins
Now add into the onion & spices mixture the pre- pre-prepared pre-packaged drained, rinsed & dried sauerkraut & water—put a lid on, reduce the heat & cook for about 45 mins or until the apples are tender—as the mix boils, the liquids evaporate, leaving behind concentrated flavors
In another skillet/fry pan, heat the balance oil & pan grill/fry the diced Pork Nuremberg Sausages for about 6-8 mins or until light golden brown, turning occasionally
On a serving platter, spoon out the required amount of cooked Sauerkraut & arrange the pan grilled Pork Nuremberg Sausages on top— garnish with the Bacon sprinkles
Serve piping hot with a piquant Grainy Mustard or warm Applesauce on the side
Guaranteed, you will polish off this dish to the very last crumb! Its so good, you could eat it everyday!!
Ingredients
Directions
* The sauerkraut mix can be advance prepared—as in steps 2 & 3—& can be refrigerated for 2-3 days
* Pairs well with a dry white German Riesling
In a large skillet or casserole, heat 2 tbsp. oil & fry the diced bacon on medium-high heat, till crisp & fat rendered—take out & drain on paper towel aside
In the remaining oil & rendered bacon fat, add the onions & caraway seeds & cook for about 10 mins on medium heat till soft—now add the wine, diced apples, bay leaves, sugar, salt to taste & about ½ tsp pepper & bring to boil for about 3 mins
Now add into the onion & spices mixture the pre- pre-prepared pre-packaged drained, rinsed & dried sauerkraut & water—put a lid on, reduce the heat & cook for about 45 mins or until the apples are tender—as the mix boils, the liquids evaporate, leaving behind concentrated flavors
In another skillet/fry pan, heat the balance oil & pan grill/fry the diced Pork Nuremberg Sausages for about 6-8 mins or until light golden brown, turning occasionally
On a serving platter, spoon out the required amount of cooked Sauerkraut & arrange the pan grilled Pork Nuremberg Sausages on top— garnish with the Bacon sprinkles
Serve piping hot with a piquant Grainy Mustard or warm Applesauce on the side
Guaranteed, you will polish off this dish to the very last crumb! Its so good, you could eat it everyday!!