5 tsp olive oil
1 large onion, sliced
Salt and black pepper
1½ tsp caraway or fennel seeds
1 large apple, peeled, cored and chopped
250ml white wine
8 good-quality pork sausages
400g sauerkraut, drained and rinsed
3 tbsp apple cider vinegar
1 tbsp English mustard
2 large waxy potatoes, thinly sliced
30g butter, melted
- Preheat the oven to 200 ̊C/180 ̊C fan/gas mark 6.
- Heat two teaspoons of oil in a large pan over a medium-high heat and brown the sausages on all sides. Transfer to a plate and set aside.
- Heat another two teaspoons of the oil in a large pan over a medium heat and cook the onion for 5-6 minutes until softened. Season with salt and black pepper. Add the caraway or fennel seeds and cook for 30 seconds until fragrant.
- Add the apple and wine. Turn the heat to medium-high and cook for 4-5 minutes until most of the wine has evaporated, stirring frequently.
- Cut the sausages into 1cm chunks and add to the pan along with the sauerkraut, vinegar, mustard and a generous crack of black pepper. Transfer to a 23 x 33cm baking dish.
- In a bowl, combine the potato slices with the remaining teaspoon of oil, the melted butter and a pinch of salt and toss to coat. Use the potato slices to cover the sauerkraut mixture, overlapping them tightly.
- Bake for 55-60 minutes until the potatoes are golden and the edges are crispy. Allow to stand for five minutes before serving.
Per Serving 312kcals, 19.7g fat (7.1g saturated), 17.8g carbs (9.7g sugars), 6.8g protein, 5.4g bre, 0.944g sodium