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Emeril's Sauerkraut and Sausages

A hearty dish combining rich flavors of sausages, bacon, and tender vegetables, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, German
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Base
  • 2 pounds fresh sauerkraut or shaved fresh cabbage Use a combination if desired
  • 4 tablespoons butter For cooking
  • 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 mixed sausages Varieties like garlic sausage, kielbasa, smoked andouille, bratwurst, or weisswurst
  • Salt and freshly ground black pepper To taste
  • Creole, Whole Grain, or Dijon Mustard For serving

Method
 

Preparation
  1. Preheat the oven or grill to 325°F (163°C).
  2. Rinse and prepare the sauerkraut, then set aside.
  3. In a large non-reactive skillet, melt 3 tablespoons of butter over medium-low heat.
  4. Add the bacon and cook for 5 minutes, avoiding browning.
  5. Add the onions and continue to cook until soft, about 8 to 10 minutes.
  6. Transfer the bacon-onion mixture to a 4-quart ovenproof Dutch oven.
  7. If using fresh cabbage, add it to the drippings in the skillet and cook until slightly wilted, about 4 to 6 minutes.
  8. Add the drained sauerkraut (or cabbage) to the Dutch oven and toss.
  9. Make a bouquet garni using cheesecloth with thyme, bay leaves, peppercorns, juniper berries, and garlic, placing it in the Dutch oven.
  10. Add the ham hocks, chicken stock, and beer; stir to combine.
  11. Add the new potatoes, cover, and bake for 2 hours, undisturbed.
Cooking
  1. In a large sauté pan, brown the sausages all over and set aside.
  2. After 2 hours, once the hocks are tender, take the casserole out of the oven.
  3. Place the sausages on top of the cabbage.
  4. If the liquid has reduced, add a little water.
  5. Cover and return to the oven, cooking for about 30 minutes until the sausages are cooked through.
  6. 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.