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Recipe : **** Sauerkraut And Knackwurst Salad

Sauerkraut And Knackwurst Salad
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Course:
Appetizer

Practical information

  • Prep time
    15 min
  • Cooking
    35 min
  • Difficulty
    Very easy
  • Pause
    24 h
  • Ready in
    24 h 50
  • Price
    Very friendly budget
  • Rate:
             

Categories

Budget:
friendly
Difficulty:
easy recipe
Category:
Vegetable recipes
Tags:
salad, Sauerkraut

Recipe's Ingredients

  Quantities for people → Recalculate
  • 3 shallots
  • 4 whole juniper berries
  • 2 whole cloves
  • 2 sprigs thyme
  • 8 whole coriander seeds
  • salt and freshly ground black pepper
  • 2 tablespoons butter
  • ½ tablespoons dijon-style mustard
  • 2 tablespoons balsamic vinegar
  • 1½ tablespoons sherry vinegar
  • 3 tablespoons olive oil
  • 250 g to 300 fresh or canned sauerkraut
  • 350 g to 480 knackwurst, cervelas or other mild pork sausage

  • Recipe preparation steps

  • 1
    One day in advance, blanch sauerkraut for 20 minutes in water. Drain and refresh in cold water. Squeeze as much of the water as possible from the sauerkraut. Whisk together the sauce ingredients and combine carefully with the sauerkraut. Refrigerate until the next day.
  • 2
    Split the sausages in half lengthwise. Make diagonal crosscuts through the cut surface, about 1/4" apart. Do not cut through the skin. Divide the sauerkraut on the serving plates.
  • 3
    Over medium-low heat, melt butter and sauté shallots until they soften and color a bit. Add sausages, skin side up and cook slowly until slightly browned. Flip onto skin side and brown a bit more. Arrange cut–side–up on the sauerkraut.
  • 4
    Raise heat to high and deglaze sauté pan with vinegar.
  • Ready !



 

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