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
Grappa
Bay leaf
Bouillon
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.