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Sausages with a gentleman's sauerkraut


  • Heat the lard in a large heavy-bottomed pan and gently sauté the onions until soft and tender.
  • Then add the sauerkraut, potato, thyme, wine, peppercorns and juniper berries. Mix very well, turn the heat down and gently simmer for about 1 hour until most of the liquid has evaporated, stirring now and again.
  • When the sauerkraut is ready, add the sausages and bury well. Then cover and cook for about another 20-30 mins.
  • Arrange the sausages on a large plate (or individual ones), top with the sauerkraut and serve with your favourite mustard on the side.


  • ¼ cup lard (or olive oil)
  • 2 medium onions, sliced
  • 750 gm sauerkraut, rinsed & drained
  • 1 large potato, peeled & grated
  • 2 sprigs fresh thyme
  • ½ bottle dry white wine
  • 6 black peppercorns
  • 6 juniper berries, lightly crushed
  • 8 smoked sausages
  • mustard

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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