• 1 pound sauerkraut
• 8 assorted sausages – knockwurst, bockwurst, frankfurters
• 1 cup dry aromatic wine
• 1 cup water

1. Drain and rinse sauerkraut. Place in a 5 quart sauce pan with the wine and water. Bring to a boil over medium high heat.

2. Add the sausages, cover, and lower heat to a simmer. Steam the sausages until they are plumped and cooked through, about 20 minutes. Serve with parsley potatoes or the side of your choice.

Parsley and Butter German Butterball or Yukon Gold Potatoes
Choose good boiling potatoes with a higher amount of sugar such as Yukon Gold, Yellow Finn or German Butterball potatoes. La Ratte fingerling potatoes, originating in France are also delicious if you can find them.

• 1 1/2 pounds creamer size Yukon Gold or German Butterball potatoes
• Fine sea salt
• 2 tablespoons unsalted butter
• 2 tablespoons chopped flat leaf parsley

1. Place the potatoes in a large pot and fill with tap temperature water. Bring to a boil and salt the water liberally. Reduce the heat to a simmer and cook for 12 to 15 minutes until the potatoes are tender.

2. Drain and cool the potatoes until they are cool enough to handle. Peel and reserve at room temperature for same day use or overnight in the refrigerator.

3. To serve, heat the butter in a large sauté pan. Add the potatoes and warm until heated through, season with salt to taste. Toss with parsley and serve.

Braised Savoy Cabbage
If you don’t have access to freshly made sauerkraut make this braised cabbage dish and use it to steam the sausages towards the end of the cooking time. For a heartier side dish, saute 1 cup bacon lardons with the onions for smoky flavor.

• 3 tablespoon unsalted butter
• 2 medium yellow onions, peeled, sliced into thin wedges
• 1 head (1 1/2 to 2 pounds) Savoy cabbage
• 1/4 cup white wine vinegar
• 2 tablespoons sugar
• 2 cups Muscat or other dry aromatic white wine
• 1 cup water
• Kosher salt
• Freshly ground black pepper

1. Heat a large 5 quart sauce pan over medium high heat. Add the butter and brown lightly. Add the onions and sauté until they are wilted, about 4 minutes. Add the cabbage and stir until wilted, about 5 minutes.

2. Add the vinegar and reduce until dry. Add the sugar, then the wine and water, season lightly with salt and pepper.

3. Bring the liquid to a boil, cover the pan and reduce the heat to low. Cook for 1 1/2 hours until the cabbage is meltingly tender. Check occasionally to make sure the pan doesn’t dry out. Add more water, 1/4 cup at a time, if necessary. Season to taste with salt and pepper.

Print Recipe