German Sausages with Braised Sauerkraut & Potatoes

This inviting main dish is incredibly flavorful, simmered with luscious sauerkraut and boiled potatoes.

4 German sausage links of your choice, such as bratwurst, bockwurst and/or knackwurst
12-16 small potatoes, such as Russian Banana fingerlings
3 cups sauerkraut, drained
1 onion, peeled and thinly sliced
1 tablespoon butter
½ cup dry white wine
1 cup chicken stock or water
1 tablespoon white wine vinegar
Sea salt and fresh ground pepper

1. Soften the onions and butter in a heavy oven-proof pan, browning the onions lightly. Add the sauerkraut, wine, stock, salt and pepper. Bring to boil, turn down, cover and simmer, stirring occasionally, for 15 minutes. Then add the potatoes to the sauerkraut mixture and cook, covered, for 15-20 minutes or until potatoes are barely tender.

2. Meanwhile, in another skillet, simmer the sausages in 1-2-inches of water to cover for 20 minutes. Then drain off the water from the skillet and continue cooking just long enough to brown the bratwurst lightly.

3. Place the bratwurst in with the sauerkraut and potatoes and put in the oven at 375° for 15-20 minutes covered.

4. To serve, pile the sauerkraut and potatoes on a heated platter and arrange the bratwurst over the top. Serve with mustard and carrot-apple slaw on the side.

A Taste of Germany Recipes


This week’s box stars the hearty, robust flavors of Bavaria, with classic, all-natural bratwurst complemented by locally-crafted black truffle mustard and housemade sauerkraut, plus seasonal produce like buttery potatoes and red cabbage to help craft our favorite German side dishes (see recipes for details!). Fresh pumpernickel bread, a crisp Pinot Gris and blueberry jam round out this truly-satisfying lineup.

Here are a few recipe ideas for the week:

Bratwurst with Braised Sauerkraut & Potatoes
This inviting main dish is incredibly flavorful, simmered with luscious sauerkraut and boiled potatoes.

German Potato Salad
Seasoned with fresh chives, green garlic and crispy bacon, this traditional side dish is best served warm.

Sweet Red Cabbage Slaw
Crafted with fresh cabbage, this sweet-and-sour slaw is a true German classic.

Braised Root Vegetables & Cabbage with Fruit
This ingenious recipe from Food & Wine boasts extra flavor thanks to the addition of apples and pears.

Butter-Braised Carrots with Thyme
Braised in sweet butter and tossed with garlic and thyme, these carrots are truly sublime.

Pear Sauce
Lend a fresh touch to this week’s Bavarian fare by serving this lovely sauce alongside.

Rainy Day Comfort Recipes


Stave off the rainy day blues this week with a lineup of warm-and-wonderful fall pairings—rich, flavorful cauliflower soup with toasted pumpernickel bread, creamy blue cheese and ripe red pears, and baked apples fragrant with cinnamon-hazelnut filling. Complemented by a roasted garlic compound butter, sweet port wine and seasonal produce including butternut squash, cabbage and the last of the sweet peppers, this cozy meal begs to be eaten fireside, tucked in your favorite chair, with the drip-drop-drip of rain falling outside.

Here are a few recipe ideas for the week:

Blue Cheese-Stuffed Pears & Salad Greens
Topped with spectacular slices of blue cheese stuffed-pear, this salad always wows guests.

Baked Cinnamon Apples
These homey, cinnamon-scented apples are a farmhouse classic.

Braised Cabbage with Caramelized Onions & Apples
This simple recipe courtesy of Martha Stewart is wonderful side for chicken, beef or pork.

Butternut Squash Bisque
Creamy and supremely satisfying, this butternut squash-based soup is spiced with cinnamon, cayenne and thyme.

Homemade Sauerkraut
This super-simple recipe requires just a few select ingredients (and a little patience).

View Complete Recipe Index

Homemade Sauerkraut

This super-simple recipe requires just a few select ingredients (and a little patience).

5 pounds green cabbage, shredded
3 tablespoons pickling salt
1 tablespoon juniper berries
2 teaspoons caraway seeds
1 quart water, in a glass jar

1. In large mixing bowl, mix cabbage thoroughly with salt, juniper berries, and caraway seeds, using hands or tongs. If using your hands, make sure that they are very clean prior to mixing. Let stand for 10 minutes.

2. Pack cabbage mixture down into a large plastic food container. Top with a lid smaller than the opening of the container and place a glass jar filled with the quart of water on top of the lid. Place in cool area overnight (65 to 70 degrees F). In a day, the cabbage should have given up enough liquid to be completely submerged. The jar serves as a weight to keep the cabbage submerged and away from air.

3. Check cabbage every other day for approximately 2 weeks and skim the surface of scum, if necessary. Let stand for 4 weeks. Transfer to an airtight container and store in the refrigerator for up to 6 months.

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