Homemade Sauerkraut and Sausage

Prep time 30 minutes + 5-8 days to ferment
Servings 4


1kg of savoy cabbage (about 1 medium head), cut into quarters
1 tbsp salt
1 tsp caraway seeds 
2 bay leaves
100ml white wine 
To serve, 4 smoked sausage (like Polish hunter sausages or German bockwurst, Frankfurt) 
Dijon mustard, to serve 

Homemade Sauerkraut and Sausage


Place a fine slicer disk into a food processor and thinly slice the cabbage. Alternatively, finely shred with a sharp knife. Place in a large bowl with the salt and with your hands massage and squish the cabbage for 10-15 minutes. By doing this, the liquid will start to form. You want to produce ¾ - 1 cup of liquid. Mix in the bay leaves and caraway seeds.

Now fill a sterilised 1.2L (or 2 x 600ml) jar with the bruised cabbage, squeezing out the liquid and pressing it in firmly with a pestle or rolling pin a little a time to ensure there are no air bubbles. Ensure you leave a few centimetres of space at the top of the jar. Now add the liquid to ensure all the cabbage is covered. Screw the lid on and store at room temperature (out of the direct sunlight) for 6-10 days.

Check the taste every 3-4 days. It should will be slightly pungent and have a tang. Once you’re happy with the strength of the zing it is ready. It now can be stored in the fridge for up to 6 months.

To serve, place 2 cups of sauerkraut into a pot along with the wine and a ¼ cup of water. Bring to a simmer and add the sausages. Cook with the lid on for 8-10 minutes.

Serve with mustard.