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Emeril’s Sauerkraut and Sausages is a hearty dish that brings together the rich flavors of sausages, bacon, and tender vegetables. This comforting recipe is perfect for family gatherings or any occasion where you want to impress your guests with authentic and robust flavors. Not only does it warm your palate, but it also fills your home with delightful aromas that will make everyone ask for seconds.
why make this recipe
You will love this recipe for its fantastic combination of flavors that come together to create a comforting and satisfying meal. The mix of sauerkraut, various sausages, and seasonings provides a hearty dish that is perfect for cold weather or a family feast. It’s budget-friendly, as it uses affordable ingredients, and it’s a great way to use leftovers if you have any sausages in your fridge. This recipe is also very rewarding because it’s a one-pot meal, meaning less cleanup for you after a long day. Emeril’s Sauerkraut and Sausages is ideal for weeknight dinners or gatherings, and it’s kid-approved, ensuring that everyone at the table will find something they love!
how to make Emeril’s Sauerkraut and Sausages
Step-by-step overview
- Preheat your oven or grill to 325°F (163°C).
- Rinse and prepare the sauerkraut, then set aside.
- Cook the bacon and onions in a large skillet until they soften.
- Combine the bacon-onion mixture with the sauerkraut in a Dutch oven.
- Add herbs, seasonings, and ham hocks, then pour in chicken stock and beer.
- Cover and bake for two hours.
- Brown the sausages on a separate pan before adding them to the casserole.
- Bake everything together for another 30 minutes until the sausages are cooked through.
- Serve hot with mustard on the side.
Ingredients
- 2 pounds fresh sauerkraut or shaved fresh cabbage (or a combination)
- 4 tablespoons butter
- ¼ pound sliced bacon, cut crosswise into ½-inch thick pieces
- 2 yellow onions, peeled and sliced
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 ½ teaspoons black peppercorns
- 8 juniper berries, lightly crushed
- 1 head garlic, split in half
- 1 large or 2 small ham hocks, skin scored
- 2 cups chicken stock
- 2 cups Polish or German lager
- 1 ½ pounds small red new potatoes, halved if large
- 2 ½ pounds of your favorite mixed sausages (like garlic sausage, kielbasa, smoked andouille, bratwurst, or weisswurst)
- Salt and freshly ground black pepper to taste
- Creole, Whole Grain, or Dijon Mustard or Creole Mustard Sauce for serving
Directions
- Preheat the oven (or a covered grill) to 325°F.
- Place the sauerkraut in a colander and rinse briefly to remove some salt from the brine. Press to release most excess liquid and set aside.
- In a large non-reactive skillet, melt 3 tablespoons of butter over medium-low heat and add the bacon. Cook for 5 minutes, avoiding browning.
- Add the onions and continue to cook until soft, about 8 to 10 minutes.
- Transfer the bacon-onion mixture to a 4-quart ovenproof Dutch oven. If using fresh cabbage, add it to the drippings in the skillet and cook until slightly wilted, about 4 to 6 minutes.
- Add the drained sauerkraut (or cabbage) to the Dutch oven and toss.
- Make a bouquet garni using cheesecloth with thyme, bay leaves, peppercorns, juniper berries, and garlic, placing it in the Dutch oven.
- Add the ham hocks, chicken stock, and beer; stir to combine.
- Add the new potatoes, cover, and bake for 2 hours, undisturbed.
- In a large sauté pan, brown the sausages all over and set aside.
- After 2 hours and once the hocks are tender, take the casserole out of the oven.
- Place the sausages on top of the cabbage. If liquid has reduced, add a little water.
- Cover and return to the oven, cooking for about 30 minutes until the sausages are cooked through.
- Remove from the oven, discard the bouquet garni, and serve hot, passing the mustard at the table.
how to serve Emeril’s Sauerkraut and Sausages
Serve this dish in generous bowls, ensuring each serving includes sausages, potatoes, ham hock, and plenty of flavorful sauerkraut. You can provide mustard on the side for dipping or drizzling, adding an extra layer of flavor to each bite.
how to store Emeril’s Sauerkraut and Sausages
If you have leftovers, let the dish cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or in the microwave until heated through.
tips to make Emeril’s Sauerkraut and Sausages
- For a richer flavor, consider using a smoked ham hock.
- Adjust the seasoning to your taste; if you like it spicier, add some crushed red pepper flakes.
- Feel free to mix and match different types of sausages based on your preferences.
variation
You can use other types of cabbage like green or purple cabbage if you can’t find fresh sauerkraut or prefer a different flavor. Additionally, some people like to add carrots or apples for a touch of sweetness.
FAQs
1. Can I use different types of meats in this recipe?
Absolutely! This recipe is versatile. You can use other meats like smoked pork shoulder or different kinds of sausages based on your taste.
2. Is it possible to make this dish ahead of time?
Yes, you can prepare it a day before, cover it, and refrigerate it after cooking. Just reheat when ready to serve for a delicious meal.
3. What can I serve with this dish?
This dish pairs well with crusty bread, a fresh green salad, or some applesauce to balance the flavors.
Emeril's Sauerkraut and Sausages
A hearty dish combining rich flavors of sausages, bacon, and tender vegetables, perfect for family gatherings.
Ingredients
Method
Preparation
- Preheat the oven or grill to 325°F (163°C).
- Rinse and prepare the sauerkraut, then set aside.
- In a large non-reactive skillet, melt 3 tablespoons of butter over medium-low heat.
- Add the bacon and cook for 5 minutes, avoiding browning.
- Add the onions and continue to cook until soft, about 8 to 10 minutes.
- Transfer the bacon-onion mixture to a 4-quart ovenproof Dutch oven.
- If using fresh cabbage, add it to the drippings in the skillet and cook until slightly wilted, about 4 to 6 minutes.
- Add the drained sauerkraut (or cabbage) to the Dutch oven and toss.
- Make a bouquet garni using cheesecloth with thyme, bay leaves, peppercorns, juniper berries, and garlic, placing it in the Dutch oven.
- Add the ham hocks, chicken stock, and beer; stir to combine.
- Add the new potatoes, cover, and bake for 2 hours, undisturbed.
Cooking
- In a large sauté pan, brown the sausages all over and set aside.
- After 2 hours, once the hocks are tender, take the casserole out of the oven.
- Place the sausages on top of the cabbage.
- If the liquid has reduced, add a little water.
- Cover and return to the oven, cooking for about 30 minutes until the sausages are cooked through.
- Remove from the oven, discard the bouquet garni, and serve hot, passing the mustard at the table.
Notes
For a richer flavor, consider using a smoked ham hock. Adjust the seasoning to your taste, adding crushed red pepper flakes if desired. Feel free to mix and match different sausages based on your preferences. Store leftovers in an airtight container in the refrigerator for up to 3 days.
