Bavarian Sauerkraut with Sausage and German Potato Salad
This Bavarian Sauerkraut recipe comes directly from the German Bavarian village of Oberammergau. Bavarian spices, plus the addition of applesauce bring sweet to the sour taste of traditional sauerkraut. It is served warm with German Sausage and pairs well with warm German potato salad.
Servings: 6 people
Ingredients
Bavarian Sauerkraut with Sausage:
- ¼ cup juniper berries (wacholder beeren)
- 12 bay leaves (wacholder blätter)
- 1 jar (32 oz) sauerkraut
- 24 oz unsweetened applesauce (apfelmus)
- ¼ cup granulated sugar (zucker)
- salt and pepper (salz and pfeffer), to taste
- German sausage
German Potato Salad:
- 1 ½ pounds petite Yukon Gold potatoes
- ½ cup water
- ½ pound thick cut bacon sliced crosswise before cooking
- ½ red onion diced thin
German Potato Salad Sauce:
- 2 Tablespoons all-purpose flour
- 1 Tablespoon brown sugar
- 1 Tablespoon Dijon mustard
- 2 teaspoon minced garlic
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ cup apple cider vinegar
- ¼ cup broth
- ¼ cup water
- 3 Tablespoons green onion
- ¼ cup fresh parsley
- 2 Tablespoons fresh chives
Instructions
Bavarian Sauerkraut with Sausage:
- Put juniper berries and bay leaves in cheesecloth or mesh food-grade bag.
- Add seasoning bag and all other ingredients to a medium-large pot with a lid.
- Bring to a boil and simmer with lid on for at least 30 minutes, over an hour is better.
- Remove seasoning bag before serving.
- Prepare sausage with Instant Pot and ½ cup water for 4 minutes on high, or boil in water on stove until plump. Then fry sausage in fry pan until browned. Serve immediately.
German Potato Salad:
- Add washed potatoes to instant pot. Add ½ cup water. Pressure cook on high for 5 minutes. Quick release. Slice cooked potatoes into bite-sized pieces.
- In large skillet, cook bacon until crispy. Remove bacon to paper towel to drain and cool. Dispose of all but 1 Tablespoon bacon grease.
- Add diced red onion to bacon grease and skillet. Cook until onion is tender.
- Add flour, sugar, mustard, garlic, salt, and pepper to onion and stir until onions are completely coated, about 2 minutes.
- Add vinegar, broth, and water. Whisk continually over medium heat until combined, thickened, and not lumpy. Simmer for 4-5 minutes.
- Add potatoes, bacon, green onion, parsley, chives. Stir to coat potatoes completely. Serve with Bavarian sauerkraut and German sausage.