Sauerkraut and Braised Meats
|Sauerkraut||4 Pound (2 Kilogram, Tinned Can Be Used)|
|Pork fat/Duck / goose fat / butter||3 Ounce (75 Gram / 6 Tablespoon)|
|Onion||1 Large, peeled, finely chopped|
|Juniper berries||8 , crushed|
|Bacon rashers||5 , cut into small pieces (Or Slices)|
|Caraway seeds||1 Tablespoon|
|Stock||1⁄2 Pint (300 Milliliter / 1 1/4 Cup)|
|White grapes||1⁄4 Pint (150 Milliliter / 2/3 Cup, Sylvaner Variety)|
|For meat suggestions|
|Smoked pork chops||4|
|German sausage||6 (Such As Frankfurters, Knockwurst, Black Pudding, And Others)|
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.