Apples are fantastic! Full of fibre which can help to reduce cholesterol and they also contain potassium which helps to lower blood pressure by balancing out the negative effects of salt. Fermented foods, such as sauerkraut, improve gut health by adding beneficial bacteria into the gut.
2 packs HECK 97% Pork sausages
1 tbsp rapeseed oil
125g smoked bacon lardons
1 large white onion, peeled and thinly sliced
80ml of Riesling white wine
1 large apple, cored and cut into small dice
8 juniper berries dried
4 bay leaves
Freshly ground pepper
400g sauerkraut—drained, rinsed and squeezed dry
400g new potatoes
Heat grill to medium/high heat and cook sausages for 16 minutes, turning frequently.
For the apple and bacon sauerkraut, take a large thick bottomed pan and heat the oil. Add the bacon and cook over a moderately high heat until the bacon is crisp for about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel.
Add the onion to the same pan, and cook over a low heat, stirring occasionally, until very soft, about 5 minutes.
Increase the heat to high and add the wine, apple, juniper berries, bay leaves, a good few twists of black pepper and boil for 2 minutes.
Add the water and the sauerkraut. Reduce the heat to low, cover and cook for approx. 15 minutes until the apple is very tender.
Spoon the sauerkraut onto four warm plates.
Arrange three grilled pork sausages on top of the sauerkraut on each plate.
Sprinkle the reserved bacon over the sausages and serve.
Optional – Serve with boiled new potatoes and Dijon mustard.