Sauerkraut with Sausage
Ingredients
- Ingredients
- 600 grams Pork ribs (ready to cook, with bone)
- 250 grams Beef (ready to cook, from the shoulder)
- 250 grams Pork (ready to cook, from the shoulder)
- 250 grams Veal shank (ready to cook, from the shoulder)
- vegetable oil (for frying)
- 1 onion
- 200 grams Green cabbage
- 500 grams Sauerkraut
- 20 grams dried Porcini mushroom
- 80 grams dried Plum
- 80 grams streaky diced Bacon
- 200 grams Dry sausage (Polish sausage)
- 1 Tbsp Plum butter
- 2 bay leaves
- ½ tsp allspice
- freshly ground peppers
- salt
- 80 milliliters Madeira Wine
Preparation steps
Place pork ribs in a saucepan, cover with 1 liter (approximately 32 ounces) of water and cook for about 1 hour. Rinse remaining meat, pat dry, cut into bite-sized pieces and fry in a pan with 2 tablespoons of butter, stir in tomato paste and deglaze with 200 ml (approximately 7 ounces) pork rib cooking liquid. Let simmer 20 minutes over medium heat. Peel onion and chop finely.
Rinse cabbage, trim and grate thinly. Drain sauerkraut. Saute bacon in a large saucepan, add onion and saute until translucent. Add cabbage, sauerkraut and herbs and sauté briefly.
Soak mushrooms in warm water and mince. Cut plums into small pieces and add to mushrooms. Add 300-400 ml (approximately 10 - 13 1/2 ounces) of pork rib cooking liquid to cabbage saucepan and stir well. Continue cooking until cabbage is soft. Then add seared meat to the saucepan. Add plum with spices and mushrooms. Stir well and cook in a covered pan over low heat 1-1 1/2 hours. Stir occasionally so that it does not burn. Arrange on plates and serve hot.
