Wurstel and sauerkraut recipe of 17-02-2017 [Updated on 27-07-2018]
Frankfurters and sauerkraut is a typical German dish, born from the need not to waste any part of the pig. All over the world this preparation is considered the absolute gastronomic symbol of Germany and it is also evident from the fact that the Germans are the largest producers (worldwide) of both ingredients. The recipe I prepared is a much faster version of the original one in which the cabbage leaves are cut into strips and fermented in the dark for a month.
At my parents' house, the only person who goes crazy for sauerkraut is my father and for this reason my mother has created a "smart" version that allows him to be able to eat them quickly whenever he wishes. This version of Wurstel with sauerkraut so I borrowed it from my mother and it would be very pleased to both of you to know, from true fans of this dish, if you appreciate it;) Today I am writing to you from Verona, I am at the Palazzo della Gran Guardia and here it is all great ferment, I'm going to do the accreditation, we'll read later: *
How to make sausage and sauerkraut
Chop the onion and sauté it in a pan with the oil.
After cleaning and cutting the cabbage into strips, add it to the pan.
As soon as it is wilted, add the boiling broth and cook for 30 minutes over low heat.
Then add the vinegar, juniper berries and salt and cook for another 10 minutes, raising the heat.
Meanwhile, cook the frankfurters on a hot plate.
Then add them to the cabbage and cook for another 5 minutes. Your sausages and sauerkraut are ready to be brought to the table.