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Drain the liquid from sauerkraut and set aside. Don’t discard the liquid as it is full of probiotics and has many health benefits. Use this tart juice in your next salad dressing or take a shot of it to wake you up in the morning.
Add onion to a large pot with a glug of olive oil and sauté over medium heat until onions are translucent and starting to brown. Add drained sauerkraut, apples, bay leaves and juniper berries. Cook for one more minute; then, pour enough apple cider into the pot so kraut is almost submerged. (Optional: you can add 1 Tbsp arrowroot or 1 small grated potato to help bind it) Season with ½ tsp of salt, stir; then cover and let simmer for about 30 minutes, until some of the liquid is gone.
Meanwhile, heat a drizzle of olive oil in a skillet over medium-high heat. Once hot, place the beet sausage in the pan. Do not move the sausage for the first two minutes. Flip over and allow to sit for another two minutes on the other side. Continue to turn gently every few minutes so the interior cooks evenly without disturbing the casing, about 12-15 minutes or until browned and cooked through.
When choucroute is done, you can add a tablespoon of honey or sugar, if you prefer it a bit sweeter. Serve beet sausage on a bed of choucroute with spicy mustard. If you have extra choucroute, it will keep in the fridge for up to a week and can be eaten alongside almost any meat.