Sausage Braise with Sauerkraut and Bone Broth

I enjoy cooking family-style meals because they usually dirty fewer dishes and make for a great presentation at a table. Dropping a big plate of various meats, sauerkraut, and potatoes is bound to please even your toughest critics. A lot of hunters end up with some cased venison sausages and salami from the butcher who processed their meat; this recipe assumes that you have some in your freezer. Any sausage or salami will do here, but a Weisswurst or bratwurst will work exceptionally well with this dish.

9780760359822 (3)

INGREDIENTS

²⁄³ cup small-diced salami, casing removed (about 5 ounces)
2 tablespoons butter
2 yellow onions, diced
1 clove garlic, minced
1 tablespoon minced fresh thyme
1 cup white wine
1 32-ounce jar good sauerkraut
1 quart Bone Broth (see page 56) or chicken stock
1 pound fingerling potatoes
4 smoked venison sausages
2 tablespoons butter, cold
Kosher salt to taste
2 tablespoons chopped parsley

PROCEDURE

Heat a large heavy-bottomed pan or pot over medium heat. When the pan is hot, sear the salami, stirring occasionally to brown all sides.

Remove the salami from the pan, and then add the first 2 tablespoons butter to the empty pan. When the butter melts, add the onions, garlic, and thyme to the pan and cook until the onions appear slightly translucent, about 5 minutes. Add the white wine, sauerkraut, and bone broth; simmer until the liquid has reduced to three-quarters of the original volume, about 10 minutes.

Separately, boil the fingerling potatoes in well-salted water until tender, about 25 minutes. Drain the potatoes. When they are cool enough to
handle, cut them into bite-sized pieces on the bias. In a medium high-heat sauté pan or on the grill, sear the sausages until the casing is browned. Add the potatoes, salami, sausages, kraut, and bone broth to the pan and continue simmering until everything is hot and the broth has a stew-like consistency. Melt in the butter, season with salt to taste, and then add the parsley.

TO FINISH

Pour the contents of the pan onto a large plate and serve family style.

Buy from an Online Retailer

US:

            

UK:

         

AU:

Venison The Slay to Gourmet Field to Kitchen Cookbook