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Sauerkraut With Pork Chops And Sausage

chef.pierre's picture
Ingredients
  Bacon 1⁄2 Pound, thickly sliced
  Onions 3 Cup (48 tbs), chopped
  Sauerkraut 58 Ounce, pounded (2 large cans, No. 2 1/2 size or 4 pounds bulk)
  Garlic 2 Clove (10 gm), peeled
  Juniper berries/1/2 cup gin 20
  Bay leaves 2
  Salt 1⁄2 Teaspoon
  Peppercorns 6
  Dry white wine 2 Cup (32 tbs)
  Pork chops 8 (smoked / fresh)
  Polish sausage 2 , cut into 8 pieces
  Frankfurters 8
Directions

GETTING READY
1. Preheat oven to 325 °F.

MAKING
2. In a large Dutch oven cook bacon.
3. Stir in onions and sauté.
4. Rinse sauerkraut under cold running water.
5. Squeeze out the moisture.
6. Add onions, juniper berries, bay leaves, salt, peppercorns, and wine.
7. Cover and bake in oven for 2 hours.
8. Add more wine if required.
9. Add fresh pork chop and cook for 30 minutes.
10. Add sausage and frankfurters.
11. If smoked pork chop is used, cook sauerkraut 2 1/2 hours, and then add chops along with other meats.
12. Cook for 30 to 45 minutes.

SERVING
13. Serve with boiled potatoes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Pork
Preparation Time: 
30 Minutes
Cook Time: 
80 Minutes
Ready In: 
0 Minutes
Servings: 
5

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