Sauerkraut recipe

Melt butter in a large, heavy-based saucepan over medium heat. Add speck and garlic, and cook, stirring, for 5 minutes or until lightly browned. Add sauerkraut, wine and 250ml water. Bring to the boil, then reduce heat to low and cook, stirring occasionally, for 1 hour or until liquid is almost evaporated. Season with salt and pepper.

Meanwhile, thread sausages onto 8 x 20cm metal skewers. Heat a large frying pan over medium heat and cook sausages, turning, for 10 minutes or until browned and cooked through. Serve with sauerkraut, mustard and crusty bread.

* To make sauerkraut from scratch, visit sbs.com.au/food for a full recipe.

* Speck is a German-style smoked bacon from selected delis, butchers and supermarkets. Substitute streaky bacon or pancetta.

* Sauerkraut is pickled cabbage available from delis and selected supermarkets in jars or vacuum-packed bags.

As seen in Feast magazine, Issue 9, pg63.

Photography by John Laurie.