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Sauerkraut and Braised Meats Recipe
|Sauerkraut||4 Pound (2 Kilogram, Tinned Can Be Used)|
|Pork fat/Duck / goose fat / butter||3 Ounce (75 Gram / 6 Tablespoon)|
|Onion||1 Large, peeled, finely chopped|
|Juniper berries||8 , crushed|
|Bacon rashers||5 , cut into small pieces (Or Slices)|
|Caraway seeds||1 Tablespoon|
|Stock||1⁄2 Pint (300 Milliliter / 1 1/4 Cup)|
|White grapes||1⁄4 Pint (150 Milliliter / 2/3 Cup, Sylvaner Variety)|
|For meat suggestions|
|Smoked pork chops||4|
|German sausage||6 (Such As Frankfurters, Knockwurst, Black Pudding, And Others)|
Serving size: Complete recipe
Calories 7684 Calories from Fat 5147
% Daily Value*
Total Fat 572 g879.7%
Saturated Fat 175.6 g878.1%
Trans Fat 1.1 g
Cholesterol 1458.8 mg
Sodium 13760.8 mg573.4%
Total Carbohydrates 198 g65.9%
Dietary Fiber 41.8 g167%
Sugars 67.1 g
Protein 461 g922.2%
Vitamin A 9.9% Vitamin C 315%
Calcium 65.1% Iron 136.8%
*Based on a 2000 Calorie diet
Drain and squeeze out most of the water.
Melt fat in a large casserole.
Cook onion and bacon for about 10 min.
Stir in sauerkraut, making sure it is well coated with fat.
Add ham knuckles and any of the other meats that take a long time to cook.
Add seasonings, stock, and wine.
Bring slowly to the boil, cover, and simmer for a total of 3 hr.
Add pork chops and sausages about 45 min betore sauerkraut is fully cooked.
Transfer sauerkraut to a large, warmed platter.
Place cooked meats on top of this bed, and serve with boiled potatoes garnished with chopped parsley and butter.