Sauerkraut with apple, bacon and sausages

This week's recipe is a cold weather favorite of mine and never fails to warm me up - Sauerkraut with apple, bacon and sausage. Sauerkraut is popular in all German speaking areas and is often served with a variety of meats. This particular recipe borrows from Bavarian tradition in that it adds apple for sweetness and additional flavor.

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Ingredients - 1kg sauerkraut - 1 tablespoon caraway seeds - 1 apple, diced - 250g bacon, cut into 3cm pieces - 1 large onion, chopped - 680g continental sausage, cut into 2cm slices

Instructions 1. Place the sauerkraut, diced apple, and caraway seeds into a large pot or saucepan. Stir well. Bring to a simmer, then reduce to low heat and cook for two hours. 2. Place bacon and onion into a frypan or skillet over medium heat and cook until onion is soft and bacon begins to cook, about ten minutes. Stir the mixture into the sauerkraut. 3. Brown the sausage in the remaining bacon grease (add more butter or oil if needed) until sausage begins to brown, about ten to fifteen minutes. Stir the sausages into the sauerkraut. 4. Preheat an oven to 165 C. Prepare a baking dish with grease paper or cooking spray. Spoon the sauerkraut mixture onto the baking dish. 5. Bake in the oven at 165 C for one hour.

Servings Four

Storage Keep in the fridge in an airtight container for up to 48 hours.