Description
Zartes Sauerkraut, sanft geschmort im aromatischen Sud aus rauchigem Speck, würziger Brühe und Wacholderbeeren, umhüllt von goldbraunen Zwiebeln und cremigem Schweineschmalz – herzhaft, würzig und samtig im Biss.
Ingredients
Scale
- 1 (G) Zwiebel, gewürfelt
- ½ Liter Fleischbrühe oder Gemüsebrühe
- 1 Lorbeerblatt
- 120 g Speck, durchwachsener, geräucherter, gewürfelt
- 1 EL, gestr. Schweineschmalz
- 5 Wacholderbeeren
- 1 kg Sauerkraut
- Salz und Pfeffer
- 1 große Kartoffel
- 650 g Kasseler oder 8 Würstchen
Instructions
- Begin by preparing your cooking area and gathering all ingredients. Take the 120 g of diced, smoked, and streaky bacon (Speck) and heat 1 tablespoon of rendered pork fat (Schweineschmalz) in a large pot over medium heat until the fat is hot and shimmering. Add the diced bacon to the pot and fry it until it becomes crispy and releases its flavorful fat. This process should take about 5 to 7 minutes and will add a rich smoky base to the dish.
- Next, add the diced onion (Zwiebel) to the pot with the crispy bacon. Stir continuously and sauté the onions until they turn golden brown and become translucent. This caramelization will enhance the sweetness and depth of flavor in the dish. It usually takes about 5 to 8 minutes.
- Once the bacon and onions are browned, carefully pour in half a liter of meat broth (Fleischbrühe) or vegetable broth (Gemüsebrühe) into the pot. Stir to combine all the ingredients and deglaze the pot by scraping the browned bits off the bottom. Then add one whole bay leaf (Lorbeerblatt) and five juniper berries (Wacholderbeeren) to infuse the broth with aromatic, woodsy flavors.
- Prepare the sauerkraut by rinsing it under cold water to remove excess acidity, then squeeze it well to remove as much liquid as possible. Add the prepared sauerkraut (1 kg) into the pot with the broth, bacon, and spices. Stir everything together to ensure the sauerkraut is evenly distributed. Season the mixture with salt and freshly ground black pepper to taste.
- Bring the entire mixture to a gentle boil, then reduce the heat to low, cover the pot with a lid, and let the sauerkraut simmer gently for about 1.5 hours. This slow cooking process allows the flavors to meld and the sauerkraut to soften without losing its texture.
- After the sauerkraut has simmered for about 1 hour and 10 minutes, add the Kasseler (650 g) or your choice of 8 sausages directly on top of the sauerkraut. Cover the pot again and continue cooking for the remaining 20 minutes, allowing the meat to cook thoroughly and absorb the flavors from the sauerkraut and broth.
- Meanwhile, peel one large potato and grate it finely using a box grater or food processor. After the meat has finished cooking, stir the grated potato into the sauerkraut mixture. This will help thicken the stew and add a subtle creamy texture.
- Turn the heat back up to medium and bring the sauerkraut and potato mixture to a brief boil, stirring frequently to prevent the potato from sticking to the bottom. Once it reaches a boil, reduce the heat immediately and let it simmer for another 5 minutes to ensure the potato is cooked through and the dish thickens nicely.
- Remove the bay leaf and discard it before serving. Taste the dish once more and adjust the seasoning with additional salt and pepper if necessary. Serve the sauerkraut hot, accompanied by the Kasseler or sausages, for a hearty and comforting meal.
Notes
For the best flavor, prepare the sauerkraut dish a day in advance and let it rest overnight in the refrigerator. Reheat slowly to allow the flavors to deepen and meld beautifully. This dish also freezes well, making it convenient to prepare in larger batches and enjoy later. When reheating, do so gently to preserve the texture and taste.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache Rezepte
Nutrition
- Serving Size: 3 Portionen
- Calories: 300-400
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 12-20g
- Saturated Fat: 4-8g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 20-30g
- Cholesterol: 60-100mg
