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Transylvanian Sauerkraut

Meat.World's picture
Ingredients
  Boneless pork 1 Pound, finely chopped
  Thick bacon slices 8 , coarsely diced
  Smoked pork sausage 5 Ounce, thinly sliced
  Sauerkraut 2 Pound
  Finely chopped onions 1⁄2 Cup (8 tbs)
  Lard 7 Tablespoon
  Garlic 2 Clove (10 gm), crushed
  Salt 1 Teaspoon
  Pepper To Taste
  Hungarian paprika 1⁄2 Teaspoon
  Unprocessed rice 2⁄3 Cup (10.67 tbs), parboiled for 10 minutes and drained
  Sour cream 1 1⁄4 Cup (20 tbs)
  Green pepper To Taste, halved, seeded, deribbed and sliced
  Tomatoes 2 , sliced
Directions

Boil the sauerkraut for 20 minutes in salted water; drain off the water.
Fry the onion in 4 tablespoons [60 ml.] of the lard until it turns pale yellow; add the garlic, pork, salt and a little pepper, and dust with paprika.
Then fry the whole slowly for 10 to 12 minutes.
Heat the bacon slightly in another skillet, then add the sliced sausage and fry for two to three minutes.
Drain the bacon and sausage on paper towels.
Grease the inside of a 3- to 4-quart [3- to 4-liter] casserole with 2 tablespoons [30 ml.] of lard, place a third of the sauerkraut on the bottom, cover it with a layer of bacon and sausage, lay another third of the sauerkraut over it, sprinkle with a little sour cream, then put on the half-cooked rice, adding the fried pork in a layer, and cover with the remaining sauerkraut.
A few sliced green peppers and tomatoes can be added with the pork layer.
Sprinkle the top of the sauerkraut with the remaining sour cream, dust a little paprika over it, then sprinkle with the remaining melted lard.
Let it stew for one and a quarter hours in a preheated 325° F. [170° C] oven.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
German
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Pork
Preparation Time: 
45 Minutes
Cook Time: 
150 Minutes
Ready In: 
195 Minutes
Servings: 
4

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