Pork And Sausage With Sauerkraut
|Bacon slices||6 , diced|
|Garlic||3 Clove (15 gm), peeled and sliced thin|
|Apples||2 , cored and sliced|
|Sauerkraut||3 Pound, lightly rinsed and drained (1 1/2 Quarts, Buy Kraut That Is Fresh Or In Glass; Avoid Cans)|
|White wine||2 Cup (32 tbs)|
|Brown sugar||1 Tablespoon|
|Pork spareribs||2 Pound, cut into 3-inch pieces|
|Sausages||2 Pound (Garlic Sausage, Polish Sausage, German Smoked Sausage, Knackwurst, Or Any Combination)|
Heat a 6- to 8-quart enameled cast-iron casserole (do not use aluminum or black iron) and saute the bacon until clear.
Add the onions and garlic and brown lightly.
Add the apples, sauerkraut, and wine.
Tie the juniper berries, peppercorns, and bay leaves in a bit of cheesecloth, if you wish.
I often just leave them to run about the pot.
Place juniper, peppercorns, bay leaves, and brown sugar in the pot and stir.
Top the mixture with the cut spareribs and cover.
Cook for 2 hours on medium-low heat, keeping the pot just at a simmer. (This could be done the day ahead and then refrigerated at this point.)
Stir the ham cubes into the kraut and top everything off with the sausages.
Do not cut them.
Cover and cook until all is hot, about 1/2 hour.
Cut the sausages into smaller pieces just before serving.
I put this whole dish on a single giant platter and we all cheer when it comes to the table.
Wonderful! Boiled potatoes with parsley and butter would be a traditional accompaniment to this meal, or serve with a green salad with White Wine Vinaigrette, rolls, and Carrots in Vermouth.