Daily Random Recipe
INGREDIENTS:
- 2 large onions, sliced
- 2 tablespoons vegetable oil
- 900 grams / 2 pounds sauerkraut
- 4 large carrots, sliced
- 12 juniper berries (omit if using sauerkraut with juniper)
- 300 milliliters / 1 1/4 cups vegetable stock
- 15 vegetarian sausages, grilled until well browned
In a large flameproof casserole, soften the onion in the oil gently over a low to medium heat for about 10 minutes. Add the sauerkraut and the carrots, toss together well, then add the juniper berries. Stir in the stock and simmer covered for 1 1/2 hours. Add a little water if necessary to keep the mixture moist during cooking. Add the sausages just before serving, mix well, and serve with a big bowl of mashed potatoes.