Sauerkraut with Debrizina Sausages

My whole family love this dish. A reminder of our Swiss and Northern European roots.

INGREDIENTS

1 cup chopped/diced bacon
2 medium onions - diced
1 pack, jar or tin of sauerkraut
2 granny smith apples, peeled, cored and grated.
3 cloves garlic - thinly sliced
1 cup chicken or vegetable stock
1 heaped teaspoon Dijon mustard
1 cup wine, apple or grape juice
2 heaped desert spoons brown sugar (the sticky kind)
4 large juniper berries, or if they're small, about 10
3 bay leaves
black pepper, ground.
 3 large potatoes cut into quarters, and boiled separately.
1 pack of Debrizina sausages.

METHOD

Fry the bacon and onions until the onions are soft.
Add the sauerkraut, apple, garlic, stock, wine/juice, mustard, sugar, juniper berries, bay leaves and black pepper.
Cook on a medium heat until it starts to bubble and then simmer with a lid on for about an hour.
Add the sausages and the boiled potatoes.
Sprinkle potatoes with celery salt.
Replace lid and simmer for another 30 minutes at least.

This is the sort of meal that can bubble away until you're ready to eat it, so an extra hour until the football match is over is absolutely fine.

bon appetit!!