Sauerkraut and Pork Recipe
Ingredients
| Onions | 2 | |
| Whole Cloves | 8 | |
| Carrots | 2 | |
| Unsliced bacon - 2 lb, halved | ||
| Boneless butt - 2-lb smoked | ||
| Whole black peppercorns | 10 To taste | |
| Juniper berries | 6 | |
| Sauerkraut - (2 qt)4 cans (1-lb size), drained | ||
| Butter/Margarine | 1 Tablespoon | |
| Clear chicken broth - 2 cans (13-3/4-oz size) | ||
| White wine | 1 Cup (16 tbs) | |
| Lemon juice | 1/4 Cup (16 tbs) | |
Directions
MAKING
1. Stud each onion with 4 cloves.
2. In a large kettle put onions, carrots, bacon and smoked butt.
3. Add peppercorns and berries, tied in cheesecloth bag.
4. Cover with sauerkraut and add butter.
5. In a bowl combine broth, wine and lemon juice.
6. Pour over mixture in kettle and bring to boiling point.
7. Reduce heat and simmer, covered, 1-1/2 to 2 hours until butt is tender when pierced with fork.
8. Discard onions and cheesecloth bag.
9. Cut each piece of bacon into 4 slices, butt into 8 slices.
SERVING
10. Arrange on large platter, with sauerkraut, garnish with carrots sliced crosswise and serve.
1. Stud each onion with 4 cloves.
2. In a large kettle put onions, carrots, bacon and smoked butt.
3. Add peppercorns and berries, tied in cheesecloth bag.
4. Cover with sauerkraut and add butter.
5. In a bowl combine broth, wine and lemon juice.
6. Pour over mixture in kettle and bring to boiling point.
7. Reduce heat and simmer, covered, 1-1/2 to 2 hours until butt is tender when pierced with fork.
8. Discard onions and cheesecloth bag.
9. Cut each piece of bacon into 4 slices, butt into 8 slices.
SERVING
10. Arrange on large platter, with sauerkraut, garnish with carrots sliced crosswise and serve.
Chef
