This dish is pronounced “shoe-croote,” and is French for “sauerkraut.” As the sauerkraut cooks the taste becomes very mild. Because of the acidic nature of sauerkraut, it’s better to use an enameled skillet for this dish.
Serves: 8Hands-on: 20 minutesTotal: 2 hours 50 minutesDifficulty: Easy
- 2 Tbsp. olive oil
- 1 large yellow onion, peeled and chopped
- 3 garlic cloves, peeled and sliced
- 2 apples, peeled, cored and sliced
- 1 quart sauerkraut
- 1 bottle (12 oz.) beer
- 7 juniper berries
- 2 bay leaves
- 1 Tbsp. brown sugar
- ¼ lb. ham, cubed
- 1½ lbs. kielbasa, cut into rounds
- 1 lb. new potatoes, peeled, boiled, and quartered
- Place a skillet over medium heat. Once it is heated, add the oil and the onion and cook for 5–7 minutes or until the onion starts to brown. Add the garlic and cook for 1 minute, stirring continually.
- Add the apples, sauerkraut, and beer. Stir to combine. Add the juniper berries, bay leaves, and the sugar. Reduce the heat to low, cover, and simmer for 1 hour.
- Stir the ham into the skillet and add the sausages. Cook for 1½ hours, covered. Add water to the pan if it seems like it is getting too dry. When the sausages are cooked through, serve warm over potatoes.