Sausages, ale, apple and sauerkraut recipe | Rosie Sykes

Ale is a great winter ingredient and it works wonderfully with cabbage. The end result here is such a delicious, warming dish. If you can get hold of any kind of wurst or interesting eastern European sausage, try it!

Serves 4

2 x 500ml bottles ale/stout
150ml apple juice
3 red onions, peeled and sliced
8 good quality sausages
Splash of flavourless oil
120g smoked streaky bacon
3 garlic cloves, peeled and crushed
3 crisp apples, cored and sliced
1 tsp juniper berries, finely crushed
1 bayleaf
600g sauerkraut, thoroughly rinsed
Salt and black pepper

1 Put the beer and apple juice in a pan, add the onions and bring to a simmer, add the sausages and bring back to the boil. Leave for 3 minutes and lift out. Strain out the onions too.

2 Preheat a large heavy-based pan with the oil, snip in the bacon in 1½cm-long pieces and leave to sizzle, and render some of its fat.

3 Add the onions and cook gently for 5 minutes, then add the garlic, and after a few more minutes the apple. Let these flavours get together before adding the sauerkraut, juniper berries and bayleaf.

4 Finally add the beer and bring to the boil. Simmer gently for about an hour so that the cabbage is tender and the beer evaporated. Taste for seasoning.

5 Preheat the grill to cook the sausages. Since they have been poached already it's just a case of browning and heating them through. Once brown and crisp, serve with the cabbage.

• Rosie Sykes is head chef of Fitzbillies and co-author of The Kitchen Revolution (Ebury Press). Order a copy for £19.99 with free p&p, go to or call 0330 333 6846

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