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Wine with food - Franconian sausages with sauerkraut and Silvaner on a rustic wooden table

Franconian sausages with sauerkraut

This dish is emblematic of the down-to-earth cuisine of Franconia. Franconian sausages are fried golden brown and served with mild sauerkraut that has been stewed in white wine and spices. Served with fresh farmhouse bread and mustard - simple but full of flavor.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main course
Cuisine Bavarian, Franconian, German
Servings 2 Servings
Calories 720 kcal

Cooking utensils

  • 1 Pan
  • 1 Pot
  • 1 Wooden board & knife

Ingredients
  

For the sausages:

  • 4 Franconian sausages coarse or fine type
  • 1 Tbsp clarified butter or oil

For the sauerkraut:

  • 300 g Mild sauerkraut
  • 1 Small onion
  • 1 teaspoon caraway seeds
  • 1 Bay leaf
  • 50 ml White wine optional
  • 1 Tbsp lard
  • Salt Pepper

Preparation
 

Roast sausages:

  • Heat the clarified butter in a pan.
  • Fry the sausages over a medium heat until golden brown on all sides.
  • Leave to infuse over a low heat for approx. 10 minutes.

Prepare the sauerkraut:

  • Finely dice the onion and fry in lard until translucent.
  • Add the sauerkraut and deglaze with white wine.
  • Add the bay leaf and caraway seeds and simmer over a low heat for 15 minutes.
  • Season to taste with salt and pepper.

Dressing:

  • Serve the sausages with sauerkraut on preheated plates.
  • Serve with mustard or farmhouse bread as desired.

Recommended sides:

  • Farmer's bread with crust
  • Mashed potatoes with chives
  • Roast potatoes with onions

Nutritional values per portion

Calories: 720kcalCarbohydrates: 25gProtein: 35gFat: 50g
Keyword Bratwurst, Franconia, regional cuisine, Sauerkraut, Silvaner
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