6 Serves
77 Mins
8 g
12 g
45 g
Prepare the sauerkraut by rinsing it under cold water if it is too acidic, then drain well using a colander.
Ingredients, vitamins, and health benefits
Sauerkraut
Cooking Oil
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Vitamin E
2 mg / 15 mgVitamin K
23 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
44 µg / 400 µgCalcium
70 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
36 mg / 420 mgPhosphorus
107 mg / 1,250 mgPotassium
448 mg / 4,700 mgSodium
2708 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
5 g / 28 gSugar
5 g / 50 gSaturated Fat
16 g / 20 gCholesterol
53 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
In a large Dutch oven, heat the cooking oil over medium heat and sauté the chopped onion until translucent.
Add the sauerkraut, juniper berries, and dry white wine to the pot, stirring to combine the flavors.
Nestle the assorted sausages and salt pork into the sauerkraut bed, cover the pot, and simmer on low heat.
Season the dish with salt and pepper to taste before serving hot.
Onion
White Wine
Juniper Berries
Salt Pork
Salt
Assorted Sausages (Frankfurters, Montbéliard, Morteau)
Black Pepper
Vitamin A
9 µg / 900 µgVitamin C
24 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
23 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
44 µg / 400 µgCalcium
70 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
36 mg / 420 mgPhosphorus
107 mg / 1,250 mgPotassium
448 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
5 g / 50 gSaturated Fat
16 g / 20 gCholesterol
53 mg / 300 mgCaffeine
0 mgNet Carbs
6
g27
g8
g
French
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
7 µg / 55 µgAlcohol
0 g