Recipes from our Chalkboard – Sausages and Kraut

  • March 29th, 2012
  • Comments Off on Recipes from our Chalkboard – Sausages and Kraut

featuring our Kraut and Beer Shallot Mustard
Serves 4-5
1 pint Southport Grocery kraut
2 tablespoons butter
4 slices bacon, chopped
1 yellow onion, peeled & sliced
2 sprigs fresh thyme
1 bay leave
½ tsp black peppercorns
6 cloves garlic, split in half
2 ham hocks scored
½ cup chicken stock
1 cup dark or amber beer
½ lb kielbasa
½ lb bratwurst
3/4 lb small red new potatoes, well scrubbed & halved
Southport Grocery beer shallot mustard for serving


Preheat the oven to 325 degrees F.
Place the sauerkraut in a colander and press to release most of the excess liquid; set aside.

In a medium skillet, melt 1 tablespoon of butter over medium heat; add the bacon. Cook for 5 minutes, not allowing the bacon to brown. Add the onions & cook until soft but not browned, about 8 to10 minutes. Transfer bacon-onion mixture to a 2 quart ovenproof casserole or Dutch oven. Add the sauerkraut & toss to combine. Using a small piece of cheesecloth & string, make a bouquet garni with the thyme, bay leaves, peppercorns, & garlic; place in the casserole. Add the ham hocks, chicken stock & beer; stir to combine. Cover the pot & bake for 1 ½ hours until hock are tender.

While the sauerkraut is baking, melt the remaining butter in a large skillet over high heat; brown sausages on both sides. Set aside.

Place the potatoes on top of the sauerkraut. If the liquid has evaporated to below 2/3 full level, add more water to the casserole. Cover the casserole & bake for about 30 minutes or until the potatoes are almost tender.

Remove the casserole from the oven & place the browned sausages on top of the sauerkraut. Cover & bake until the sausages are heated through. Remove the bouquet garni & serve.

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