For those of us who are fans, sauerkraut is a juicy, tangy, crunchy topping to load onto our foot-longs, slurp up alongside kielbasa and mashed potatoes, or munch by the forkful straight from the jar.

Cover with a lid and bake for 2 hours, then remove the lid and bake for a further 10 minutes for the leaves to caramelize on top. Serve with mashed potatoes or some bread.