Cider Baked Sauerkraut With Pickled Or Smoked Loin Of Pork And Farmer's Sausage
|Finely chopped onions||1 Cup (16 tbs)|
|Cored sliced apples||1 1⁄2 Cup (24 tbs)|
|Sauerkraut||3 Pound (6 Cups, Use Fresh)|
|Garlic||3 Clove (15 gm), minced|
|Freshly ground pepper||1⁄2 Teaspoon|
|Cider/Beer||6 Cup (96 tbs)|
|Pork loin||4 Pound (Fresh, Pickled, Or Smoked)|
|Sausage||1 1⁄2 Pound (Farmer'S)|
Line a large ovenproof dish with bacon slices.
Add half the onions and apples.
Rinse the sauerkraut under cold running water.
Place half the sauerkraut in the dish.
Add the garlic, pepper, juniper berries, the rest of the onions and apples, and finally the remaining sauerkraut.
Pour in the cider.
Cover and cook at 300 degrees 4-5 hours.
2 1/2 hours before the end of the cooking time, add the loin of pork, pushing it down somewhat into the sauerkraut.
45 minutes before the end of the cooking time, add the farmer's sausage, pushing it down as well.
10 minutes before the end of the cooking time, lift up the meat, turn on the grill, and cook the meat until brown and crisp.
To serve, heap the sauerkraut onto a big preheated platter.
Slice the loin of pork, cut the sausages into 3" pieces, and arrange around the sauerkraut.