Makes – Approximately 1kg
Recipe cost: £8
Prep time: 15 minutes (plus resting time)
Cooking time: 40 minutes
Ingredients
2 JAZZ™ Apples, cored and finely sliced
1 head white cabbage, cored and finely sliced
1 onion, finely sliced
2 tsp fine sea salt
2 tsp caraway seeds
½ tsp allspice
1 tsp sugar
300ml apple cider vinegar
125ml apple cider
125ml water
8 sausages
Neutral oil, for shallow frying
Instructions
Add the sliced cabbage and JAZZ™ Apples to a large bowl with the salt, caraway seeds and allspice. Massage the salt into the cabbage and JAZZ™ Apples and let it stand for 30 minutes.
Heat a splash of oil in a large saucepan over medium heat and add the onions. Cook until translucent, around 5 minutes, being careful not to brown the onions.
Add the cabbage and JAZZ™ Apple mixture with its liquid, to the pot with the onions. Stir in the sugar, apple cider vinegar, apple cider and water.
Bring to a boil and cook for 5 minutes. Reduce the heat to a simmer, cover with a lid and simmer for 30 minutes. Make sure the liquid doesn’t evaporate. Top up with water if necessary.
Transfer to jars and refrigerate.
Preheat the oven to 220C/200C Fan/Gas 7 and add the sausages to a baking sheet. Cook for 20 minutes, turning once during the cooking time. Remove from the oven and add a generous amount of the JAZZ™ Apple sauerkraut to the tray with the sausages. Bake for a final 10 minutes.
Serve in hotdog buns with an optional dollop of mustard.
