This is without a doubt, one of my favourite food dishes of all time. It’s a flavourfest on a plate. Pickled cabbage piled high with chunky smoked sausages and soft, fluffy potatoes. Admittedly it’s a little of an acquired taste, but if you like strong bold flavours (like myself), then like you’ll love this hearty German dish.
Even as a child, I was always partial to some of the finer things in life, especially when it came to food. Rather than eating the traditional roast chicken and veg my mum had kindly prepared for me, I would insist on devouring a bowl of olives or infuriate her by tucking into some spicy salami. I’ve always loved experimenting with worldly foods. Bearing that in mind, at a very young age I developed a complete obsession with a tasty German dish, Sauerkraut. Anything pickled is a winner in my book, but add sausages to the pan and this is pretty much the icing on my savoury cake…
What you’ll need…
Selection of Polish and German smoked sausages such as kabanos, Bratwurst and frankfurters
4-5 White potatoes
2 cloves of garlic
Jar of Sauerkraut pickled cabbage
Two teaspoons pickled capers
Bay leaf (for potatoes)
How to cook…
1. Slice the sausages into sizeable chunks and fry them off in a large pan with a drizzle of olive oil and crushed garlic. You can keep the sausages whole if you prefer.
2. Whilst the sausages are frying, pop the potatoes on to boil with a bay leaf and salt. You can either boil or mash the potatoes, depending on your personal preference. I usually boil then, in a separate pan fry them off in olive oil and garlic.
3. Once the sausages have browned slightly, add the Sauerkraut and fry off until slightly golden in colour. At this stage you can throw in the potatoes (if you choose) and the capers and mix together on a medium heat for about 10 minutes, this way you will infuse the smoky-pickled flavours. Alternatively you can mash the potato then pour the cabbage and sausage mix over the top. Season to taste and pile up those plates!