Sauerkraut and Braised Meats Recipe
Ingredients
| Sauerkraut | 2 Kilogram | |
| 75 g / 3 oz / 6 tbsp pork, duck, or goose fat, or butter | ||
| Onion | 1 Large, peeled, finely chopped | |
| Juniper berries | 8 , crushed | |
| 5 rashers/slices of bacon, cut into small pieces | ||
| Bay Leaf | 1 | |
| Salt | To Taste | |
| Black peppercorns | 6 | |
| Caraway seeds | 1 Tablespoon | |
| 300 ml / 1/2 pt / 1 1/4 cups stock | ||
| 150 ml / 1/4 pt / 2/3 cup Sylvaner | ||
| Pork chops | 4 , smoked (Suggestions for meats:) | |
| 2 ham knuckles | ||
| Frankfurters, Knockwurst, black pudding, and other German-style sausages | ||
Directions
Rinse sauerkraut well under running cold water.
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.
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.
Chef
