Pork sausage coil on sauerkraut makes an easy autumn and winter meal. It is a combination of sour fermented cabbage enhanced with vinegar, cumin seeds and chili and lovely-looking spiral-shaped sausages.
You are going to love this dish. Only two main ingredients, sauerkraut and sausage, and you’ll get yourself a lovely meal with very little effort. Not only is it easy to prepare but it is budget-friendly as well. Even better, it is a great crowd-pleaser.
Therefore, when preparing this dish, make sure to make a larger batch a day in advance, in order to completely develop its perfect flavours. Most foods taste better the next day; for instance, lasagne, minestrone, cabbage rolls or any other casserole. Yummy.
Like I said, there is sausage and there is sauerkraut. The sausage is coiled to give it that specific shape. Since the sausage is in a spiral shape, it takes a bit longer to cook. Now, if you are starting with a raw sausage, it will take around 30 minutes to cook. But, you can find already cooked sausages at almost every supermarket, which will shorten the cooking times.
Combining meat with vegetables is always a good idea. The possibilities are infinite, super easy and super quick. Check out these combos: sirloin steak and Hasselback carrots, chicken mango slaw, a classic beef liver and onions or raw asparagus salad with meatballs.
What about the sausage? Sausage pairs well with cabbage particularly pickled one. Salty and meaty sausage and sour, months-long fermented, cabbage. Any sausage, independently from its shape, goes great with sauerkraut, for instance, chorizo, the Italian salsiccia, a normal wiener sausage or a kielbasa sausage.
Sauerkraut
What is sauerkraut? Easily said, sauerkraut is shredded and in salt-fermented cabbage. You can find sauerkraut in jars, buckets or packages. Most of the time, you’ll find it in the canned vegetable aisle. Do they taste different? They all taste good. But, if you ask me, the more sour the better. Also, I always use the brine for that extra sourness. And sometimes, I add some vinegar, too. Yeah, I love the sour flavour. You have to decide which one you like the most. If you find the sauerkraut too sour, simply rinse it under water before using it.
More, cabbage pairs well with spices, too. The best pairings are cumin or caraway seeds. Caraway seeds add a slightly sweet and anise-like flavour. On the other hand, the cumin seeds, add a warm and earthy note. For some heat, I used some fresh chili, which adds a unique kick to it.
Besides being delicious and easy to prepare, sauerkraut is healthy, too. It comes with major health benefits far beyond those of fresh cabbage. Moreover, it is a rich source of vitamins, minerals and fiber. It can boost your immunity system and aid your digestion, as well.
Ingredients for 2 portions of pork sausage coil on sauerkraut:
- 2×200 g coiled sausages
- olive oil
- 70 ml apple juice (40 + 30)
- 100 ml white wine
- 1 red onion (finely sliced)
- 1-2 chilis (sliced)
- 400 g sauerkraut
- 2 garlic cloves (sliced)
- sea salt
- 1-2 Tbsp of cumin seeds or caraway seeds
- 75 g vinegar (45 + 30)
To begin, add the apple juice and wine to the pan. Lay the sausages in and simmer on medium-low for 5 minutes. Then, flip the sausages, cover and simmer for another 5 minutes. At this point, remove the lid and let the liquids evaporate. Brown the sausages on both sides. Remove the sausages and let them rest on a cutting board.
Meanwhile, slice the garlic and chili. Using the same pan, add a drizzle of olive oil, add the sauerkraut, garlic, chili and some cumin seeds. Cook it for a couple of minutes, then add the vinegar, lower the heat to medium-low, season with salt and cook for 20-30 minutes.
Afterwards, pour in some more apple juice and vinegar and lay the sausages on top. Cover and cook for 15-20 more minutes.
Finally, arrange the pork sausage coil on sauerkraut on the plates and serve it with some homemade bread and a glass of white wine.
Enjoy!
