Fast Ed Recipes, Bavarian Hotpot

Bavarian Sausage Hotpot

by Leah Halmagyi


  • 12 pork chipolatas
  • 1 Tbsp extra virgin olive oil
  • 2 tsp fragrant mustard seed oil
  • 2 brown onions, shaved
  • 8 cloves garlic, minced
  • 4 juniper berries, crushed
  • 1 tsp caraway seeds
  • seeds of 4 cardamom pods
  • 1 tsp freshly grated nutmeg
  • 1 sweet white wine (Moselle or Riesling)
  • 2 cups chicken stock
  • 1½ Tbsp mild yellow mustard
  • 2 tsp grated horseradish
  • 2 cups white sauerkraut
  • 1 bunch parsley, very finely chopped
  • dark rye bread to serve


Preparation time: 5 minutes
Cooking time: 30 minutes
Serves: 4

1 Set a large risotto pan over a moderate heat, then fry the chipolatas in the olive oil and mustard seed oil for 5 minutes, until browned. Set aside. Add the onions, garlic, juniper, caraway seeds, cardamom seeds and nutmeg, then cook for 10 minutes, until lightly browned.
2 Return the sausages, then pour in the wine, stock, mustard and horseradish. Simmer briefly, then mix in the sauerkraut. Season with salt and pepper, then mix in the parsley. Serve with dark rye bread.