Pork Medley With Sauerkraut
|Vegetable oil||2 Tablespoon|
|Yellow onion||1 Medium, thinly sliced|
|Carrots||2 Medium, peeled and thinly sliced|
|Sauerkraut||2 Can (20 oz), drained, rinsed (2 Cans Or Packages)|
|Basic chicken stock/Canned chicken broth||2 Cup (32 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Caraway seeds||1 Teaspoon|
|Whole bay leaf||1|
|Black pepper||1⁄4 Teaspoon|
|All purpose potatoes||1⁄4 Pound, peeled and cut into 1 1/2-inch cubes|
|Pork chops||4 , smoked|
|Knockwurst||8 Ounce, pricked with a fork (2 Pieces)|
|Kielbasa/Other garlic sausage||8 Ounce, pricked with a fork|
Heat the oil in a 3-quart flameproof casserole over moderate heat for 1 minute.
Add the onion and carrots and saute, stirring occasionally, for 7 minutes or until the onion is golden.
Add the sauerkraut and cook, stirring, for 1 minute.
Add the stock, wine, juniper berries caraway seeds, bay leaf, salt, pepper, and potatoes.
Bring the mixture to a boil, cover, reduce the heat to low, and simmer for 20 minutes.
Meanwhile, preheat the broiler.
Arrange the pork chops, knock wurst, and kielbasa on the rack of a broiling pan and broil 4 inches from the heat for 3 to 4 minutes on each side or until lightly golden.
Cut the kielbasa and knockwurst into thick slices.
Add the meats to the casserole, spooning the sauerkraut and potatoes over and around them.
Cover and simmer 20 minutes longer.
Remove the bay leaf.