3 slices chopped Applewood Smoked Bacon
1 chopped Onion
1 tbsp Oyama Sausage’s Schmaltz (Lard)
2 medium containers Sauerkraut (approx 2 lbs)
6–8 Juniper Berries (optional)
1 Bay Leaf (optional)
1–2 Cloves (optional)
1⁄2 bottle Riesling-style white wine
Smoked Oyama Sausages, Smoked Kassler, Goose Confit, Fresh Bratwurst, Oyama Salt Pork, etc.
In a pot on the stovetop, melt the lard over medium heat. Add the bacon and onion and cook until onion is softened.
Add the sauerkraut and all spices, if using. Stir well. Add the wine.
Cover and cook over low heat for 1 hour, stirring occasionally. Or, bring to a simmer on the stovetop and finish it in a 300°F oven, stirring occasionally.
After 1 hour, add smoked sausages (such as Farmers, Mennonites, Krainer, etc) or Smoked Pork Chops or Oyama’s Salt Pork and cook for another 15–20 minutes.
This sauerkraut can also be served as a side dish for one of our delicious Oyama Bratwurst sausages. Simply fry bratwurst on low heat for ten minutes per side.
Serve with more white wine or beer!