Shukrut (sauerkraut stewed in beer with sausages) – detailed cooking recipe. Share with friends: 
Time: 1 hour. 10 min. Difficulty: easy Servings: 8 – 10 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2.3 kg different sausages and sausages
- 900 gr. sauerkraut
- 2 diced pieces of bacon (2.5 cm thick and 13 cm. length)
- 5 hot dogs
- 2 tbsp. l olive oil
- 2 large onions, sliced in half rings
- Salt and ground black pepper
- 1/2 tbsp. creole mustard
- 2 bottles (350 ml.) Dark ale
- 2 tbsp. l chopped garlic
- Crispy pork skins
- Chives
- Creole Seasoning
Recipes with similar ingredients: sausage, sausages, bacon, cabbage sauerkraut, hot dog buns, onions, green onions, kajun seasoning, garlic, mustard
Recipe preparation:
- Pour olive oil into a large heat-resistant pan. Put onion sliced in half rings and fry for 2 minutes. Add bacon. Salt and pepper. Cook for 5 minutes until bacon is cooked. fat will start to melt, and onions will not begin to caramelize.
- Add Creole mustard and ale. Shuffle. Add half a sausage. Put sauerkraut on top of the sausage. Add the remaining sausage. Add hot dogs and garlic. Bring to a boil. Reduce the heat to low, cover the pan with a lid and cook for 45 minutes Garnish with pork skins, green onions and add creole seasoning.
