Sherry Sauerkraut

Ingredients

• Red Currant 20 oz
• Semi-Smoked Sausage 5 oz
• Red Wine Vinegar 0 fl oz
• Medium-dry sherry 5 fl oz
• Sugar 0 oz
• Thyme 0 oz
• Apple juice with pulp 0 qt
• Apple 0 oz
• Salt to taste
• Ground Black Pepper to taste
• Shallot 0 oz

Step-by-Step Guide

Step 1

Slice the cabbage into thin strips. Pour apple juice over it, adding a small amount of sherry. The juice should be enough to cover the cabbage. Gently massage the cabbage in the juice with your hands for about 5-10 minutes, then leave it in the refrigerator for 24 hours.

Step 2

Sauté the bacon until golden brown, then add the cabbage. Simmer for 15 minutes over medium heat.

Step 3

Add salt, pepper, sugar, sherry, and wine vinegar. Cover with foil and continue to simmer for 10-15 minutes over medium heat.

Step 4

At the very end, add a few sprigs of thyme, diced apple, and finely chopped green onions. Serve with fried sausages.