Traditionally this dish was made with fresh sausages, potatoes and sauerkraut.
The sauerkraut was simmered in salted water for 30 minutes, then sliced potatoes and whole sausages were added until cooked.
White beans replaced potatoes in some recipes.
Gradually this recipe morphed into a stamppot.
The potatoes were mashed after being cooked. Onions were fried with smoked bacon in butter. The sausages were fried and braised.
Modern versions of zuurkool met worst tend to be bittersweet and savoury.
- 700 g smoked sausage, thick sliced
- 600 g sauerkraut, rinsed, drained
- 2 apples, cored, peeled, diced
- 1 onion, chopped
- 100 g bacon, diced
- 75 g brown sugar
- 15 g caraway seeds
- 6 juniper berries
- Butter, for greasing
In a heavy bottomed pot place apple, caraway, juniper, sauerkraut and sugar, bring to boil, reduce heat and simmer for two hours over a low heat.
Preheat oven to 160°C.
Grease a wide baking tray.
Fry bacon and onion over a high heat until both are crispy and caramelised. Add to sauerkraut mixture.
Fry sausage pieces over a high heat. Add to sauerkraut mixture.
Pour into tray, bake for an hour.
Soured Cabbage Sauerkraut