200°C · 15-30 minAllergens
Lactose
Selderij
Sulfiet
MosterdSauerkraut with Pheasant Sausages
This special sauerkraut recipe is centuries old, and the trick is to slowly cook the sauerkraut in duck fat, along with white wine, juniper berries, and cloves. The gammon and smoked bacon from Beemsterlant's pig adds a lot of flavour, making the sauerkraut beautifully tender. I serve it with a creamy mashed potato and spiced pheasant sausages that the butcher makes especially for me. A homemade veal stock is poured over the pheasant sausages. Enjoy!
Pheasant sausages (pheasant, salt, clove, cinnamon, fennel, Szechuan pepper, star anise, sheep casing), gammon and smoked bacon from Beemsterlant's pig, sauerkraut, white onion, celery, celeriac, leek, carrot, potato, fresh bay leaf, rosemary and thyme, juniper berries, clove, milk, Dijon mustard, tomato purée, xanthan gum, brandy, red wine, white wine, dark brown sugar, homemade veal stock (contains celery), rapeseed oil, red wine vinegar, pepper and salt, sunflower oil.
Allergens: alcohol, koemelk, lactose, mosterd, selderij, sulfiet.
Microwave
Heat the sauerkraut, pheasant sausages, and mash loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the sauerkraut, pheasant sausages, and mash covered with an ovenproof dish or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot go in the oven; transfer to an oven dish.