Updated: May 21
We 💚 this traditional Polish dish because it's easy, bloody delicious AND contains a big 'ole serving of sauerkraut. We use our Crafty Kraut because it gives an extra hit of garlic and caraway but you could another type of sauerkraut if you so pleased.
Some folks pimp this stew up with different meats, wine and spices, others mix fresh cabbage with sauerkraut but we like the sour hit of using just kraut. There's a lot of room for creativity with this recipe so have a play - and share with us how you get on!!
Check out our version below (serves 4)
1 onion, sliced
½ tsp caraway seeds
4 sausages (vegetarian or meat!), roughly chopped
400g Crafty Kraut (or other inferior sauerkraut 😉)
400g tinned tomatoes
400g tinned red kidney or butter beans
500ml vegetable stock
Splash of worcestershire sauce
10g dried mushrooms (or 200g fresh, added with sausages)
Freshly ground black pepper
1. Melt the butter in a casserole dish over a medium heat and sweat the onions until softened.
2. Add the sausages and cook until browned.
3. Add the sauerkraut, tinned tomatoes, beans, worcestershire sauce and stock; cook for 20 minutes.
4. Meanwhile, soak the mushrooms in a small amount of warm water until soft. Chop and add to the stew along with the soaking water.
5. Simmer for a further 20 minutes, add the pepper.
6. Serve in bowls topped with extra kraut and tuck in with warm crusty bread.