Sauerkraut with Sausage

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Sauerkraut with Sausage
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 3 h.
Ready in

Ingredients

for
4
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
How healthy are the main ingredients?
SauerkrautBeefPorkPlumPorcini mushroomonion

Preparation steps

1.

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.

2.

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.

3.

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.