Caraway, Sauerkraut and Sausage Raclette

Caraway, Sauerkraut and Sausage Raclette:
(adapted from SwissMar’s Raclette Recipes (they make the racellete machines I loan out)


Serves 4


Ingredients:


1 16oz jar of sauerkraut
3 onions
3 Tbsp oil
1 large red skinned apple
Salt and Pepper to taste
12 small bratwurst sauasages
300 grams of Danbo or Havarti with Caraway Cheese


Preparation and cooking:


Pour and strain sauerkraut through a colander or strainer


Rinse and core apple


Cut into quarters and cut again crosswise into ¼” slices


Peel onions and cut in half lengthwise then across into half rings approximately ¼” thick.


Braise onions in oil for 3 minutes or until translucent


Add apples and braise for another 3 minutes


Add sauerkraut, salt and pepper and bring to a boil. Then set aside.


Cut cheese into slices to fit into raclette cooking trays (known as coupelles).


Cool sausages on preheated raclette grill for 5 minutes (until cooked though)


Distribute sauerkraut in racleltte dishes.


Cut sausages in half and place on top of sauerkraut.


Top with cheese and cook under heating element for 8-10 minutes until cheese is melted and sauerkraut is heated throughout.


Enjoy!