Sauerkraut | Meaning 'sour cabbage' in German, this dish of fermented cabbage is commonly served as an accompaniment to sausages and to pork cuts, such as pork knuckle or leg. Sauerkraut results from the natural lactic acid fermentation of salted, shredded cabbage. It takes up to a week to prepare, so for convenience, we have used store-bought sauerkraut, which we cook and flavour. Cooking the sausages on skewers helps them to retain their shape. You will need 8 x 20 cm metal skewers, however, they are not essential.