Poli Museo della Grappa

Poli Grappa Museum

Poli Distillerie

Poli Distillerie

Sausage and sauerkraut


Crush the bacon finely and fry it in a pan: add the well washed sauerkraut  along with the sliced onion and cook on low heat, stirring occasionally with a wooden spoon.
Meanwhile, peel, chop and season the apple, place it in a pan on high heat with a knob of butter, sprinkling generously with Grappa.
Add the diced sauerkraut, pour a glass of white wine and add a bay leaf and a few pepper grains.
Cover the pan and simmer sauerkraut  for at least four hours, adding some hot  brot from time to time.
When partially cooked, add the pierced sausage to sauerkraut, then finish cooking.
Remove the bay leaf and chopped the sausage. Serve along  with warm cornmeal mush slices.

Recommended Grappa:
Sarpa di Poli

Recipe from the book "Grappa & Cucina. Nella tradizione delle Venezie".

  • Ingredients:

    1 kg raw sauerkraut
    600 g sausage from Trento
    1 Russet  apple
    50 g lard or bacon
    Dry white wine
    Bay leaf
    Salt and pepper
    1 large  onion
    A little butter

  • Author:
    • Sergio Boschetto, Galliano Rosset, Amedeo Sandri
  • Typology:
    • Second courses
  • Preparation time:
    • About 40 minutes
  • Notes:
    • “Lucanica "is a characteristic sausage from Trento, about 20 cm long and at least 3-4 cm thick. It is made with pork, beef and sometimes even donkey meat and flavored with different spices. Not to be confused with plain “sausage from Trento” which is sold in small packages and made of pork.