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Ingredients
Method
- 50g butter
- 1 sliced onion
- 1 tsp crushed juniper berries
- ½ tsp caraway seeds
- 300g cubed pork belly
- 1 tbsp brown sugar
- 500g sauerkraut
- Half a shredded white cabbage
- 400g tinned tomatoes
- 500ml beef stock
- 10g dried mushrooms
- 300g smoked sausage, chopped
- 1 apple, grated
- In a large casserole, melt the butter and add the onion to cook until softened. Sprinkle over the juniper and caraway, and then add the pork belly. Sprinkle over the sugar, turn up the heat, and brown for a few minutes.
- Drain the sauerkraut, then add to the casserole with the tomatoes and cabbage. Pour in the stock and simmer for 30 mins. Meanwhile, soak the dried mushrooms in a little hot water, and once softened, chop and add to the stew along with the soaking liquid. Add the sausages and apple, too. Simmer for another 1.5 hours, then serve with crusty bread.
2 hrs
6 serving
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