Ingredients Jump to Instructions ↓

  1. 2 Bay leaves

  2. 1 tablespoon 15ml Whole juniper berries

  3. 1 tablespoon 15ml Whole caraway seeds

  4. 1 teaspoon 5ml Whole black peppercorns

  5. 1 teaspoon 5ml Whole coriander seeds

  6. 2 Fresh thyme sprigs - (to 4)

  7. 1 White onion - sliced

  8. 4 lbs 1816g / 64oz All-natural sauerkraut - rinsed, drained

  9. 6 cups 1422ml Riesling wine Mustard

  10. 1 cup 237ml Colman's dry mustard

  11. 1 cup 237ml Water Sherry vinegar - to taste Honey - to taste

  12. 1 Bay leaf

  13. 2 Whole cloves

  14. 1 White onion - peeled

  15. 2 Chicken stock

  16. 1 lb 454g / 16oz Whole smoked slab bacon - unsliced

  17. 6 lbs 2724g / 96oz Yukon Gold potatoes - whole, unpeeled (large)

  18. 10 to 12 small Yukon Gold potatoes

  19. 4 Viennoise sausages

  20. 4 Weisswurst sausages

  21. 4 Beer or garlic sausages

  22. 4 Polish sausages

  23. 1 Sauerkraut - (listed above)

  24. 1 Mustard - (listed above)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions For the Sauerkraut: Tie the bay leaves, juniper berries, caraway seeds, peppercorns, coriander seeds, cloves and thyme into a square of cheesecloth to make a sachet. Heat a large skillet and add the onion slices. Cook on low heat until the onions are translucent but not caramelized, about 6 minutes. Press out the water from the sauerkraut and add the sauerkraut to the onions. Add the wine and the sachet. Cover with parchment paper or a lid and simmer for 2 1/2 hours. Discard the sachet. (Makes 12 cups) For the Mustard: Whisk together the dry mustard and water. Let stand for 15 minutes. Place the mixture over a pot of simmering water and gently warm for about 1 minute (do not boil). Remove from heat and add the vinegar and honey to taste. For the Stock, Sausages And Assembly: Secure the bay leaf on the onion with the 2 cloves. Put the stock and bacon in a very large stockpot, add the onion and bring to a boil. Reduce the temperature and simmer, skimming occasionally, until the bacon is very tender, about 2 hours. Add the potatoes during the last part of the cooking and cook until tender. Remove the potatoes from the pot using a slotted spoon. Add the heaviest sausages to the pot, then return the potatoes to the pot and add the remaining sausages. Bring the stock to a boil, then immediately reduce the heat to a low simmer and simmer the sausages for about 15 minutes. To serve, remove the sausages, potatoes and bacon from the stock. Reserve the stock for another use. Place the hot sauerkraut and potatoes in the center of a serving plate. Lay the sausages over the top. Thinly slice the bacon and add to the platter. Serve with mustard. This recipe yields 10 o 12 servings. Each of 12 servings: 842 calories; 34 grams protein; 51 grams carbohydrates; 8 grams fiber; 52 grams fat; 18 grams saturated fat; 123 mg. cholesterol; 2,431 mg. sodium.


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