PAN GRILLED PORK NUREMBERGER SAUSAGES WITH BACON & APPLE BRAISED SAUERKRAUT

DifficultyBeginner

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!! –

Yields6 Servings
Prep Time30 minsCook Time1 hr 30 minsTotal Time2 hrs
 1 kg Meisterwurst Pork Nuremberger Sausages— precooked & cut into 3-4” pieces
  cup Olive/ Vegetable Oil
 ¼ kg Thick cut Bacon—diced big
 1 Large Onion - chopped coarsely
 1 tbsp Caraway Seeds—Meridian Fennel
 2 tbsp Dry White Wine—eg. Reisling
 4 Bay Leaves
 1 large Sweet Apple—Cored & Diced small
 1 tsp Sugar
 To Taste
 To Taste
 2 Jars Sauerkraut—drained, rinsed & squeezed dry
 Applesauce or Grainy Mustard—Garnish & Serving
Tips
1

* 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

How to cook
2

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

3

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

4

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

5

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

6

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

7

Serve piping hot with a piquant Grainy Mustard or warm Applesauce on the side

8

Guaranteed, you will polish off this dish to the very last crumb! Its so good, you could eat it everyday!!

Ingredients

 1 kg Meisterwurst Pork Nuremberger Sausages— precooked & cut into 3-4” pieces
  cup Olive/ Vegetable Oil
 ¼ kg Thick cut Bacon—diced big
 1 Large Onion - chopped coarsely
 1 tbsp Caraway Seeds—Meridian Fennel
 2 tbsp Dry White Wine—eg. Reisling
 4 Bay Leaves
 1 large Sweet Apple—Cored & Diced small
 1 tsp Sugar
 To Taste
 To Taste
 2 Jars Sauerkraut—drained, rinsed & squeezed dry
 Applesauce or Grainy Mustard—Garnish & Serving

Directions

Tips
1

* 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

How to cook
2

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

3

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

4

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

5

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

6

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

7

Serve piping hot with a piquant Grainy Mustard or warm Applesauce on the side

8

Guaranteed, you will polish off this dish to the very last crumb! Its so good, you could eat it everyday!!

PAN GRILLED PORK NUREMBERGER SAUSAGES WITH BACON & APPLE BRAISED SAUERKRAUT