Hearty Winter Recipes

German Pork Sausages and Sauerkraut

Match with Franziskaner Dunkel

Food and Wine Matching - German Pork Sausages and Sauerkraut

Serves

Mains for four

Ingredients

  • 8 Bratwurst sausages
  • 1.5kg white cabbage, finely shredded
  • 30g sea salt
  • A 3-litre earthenware pot or glass jar
  • ½ tsp caraway seeds

Method

Note: this sauerkraut recipe takes two weeks to prepare. Alternatively, you can purchase ready-made Sauerkraut from your local deli.


  1. To make the sauerkraut, combine the salt with the finely shredded cabbage.
  2. Layer the mix into the jar.
  3. Cover with a plate that fits into the mouth of the jar, then press with a weight, such as a full bottle of water, and cover with a clean cloth. Make sure that the plate covering the mixture is fully immersed.
  4. Store at room temperature to begin the fermentation.
  5. The mixture will start to produce brine. Skim the brine every other day and change the plate again, making sure it totally covers all the cabbage.
  6. Test after two weeks.
  7. Bottle and store in the fridge.
  8. Grill the Bratwurst and in a separate pan, fry the sauerkraut in a little butter, adding the caraway seeds.
  9. Serve with hot mustard of your choice.

Beer match

Franziskaner Dunkel Weissbier 500mL Germany

Franziskaner Dunkel

Weissbier 500mL
GERMANY 5.0% ABV

This Bavarian wheat beer impresses with its refreshing yet aromatic character. With a malty, sweet palate up front, the finish is fine and persistent.

More ›

More Recipes

Food and Wine Matching - Beef & Kidney Pot Pies

Beef & Kidney Pot Pies

Food and Wine Matching - Ploughman’s Lunch

Ploughman’s Lunch

Food and Wine Matching - Traditional Haggis

Traditional Haggis

Back to food and wine matching