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Category: Casseroles - Pork
Prep Time: Cook Time: Total Time:
2 (32 oz) jars sauerkraut
1/2 lb bacon, cubed
3 links heavy smoked sausage, sliced
1 ham steak, bone-in and cubed
3 pieces smoked pork hocks
6 links Polish sausage
2 cups onion, diced
1/4 cup garlic, minced
1 1/2 tbsp flour
1 quart chicken stock
1 (12-oz) bottle beer
1 cup dry white wine
6 juniper berries
2 small bay leaves
8 small potatoes, halved
Salt and pepper to taste
The secret to great sauerkraut is complete rinsing the product prior to cooking, 2-3 times minimum, under cold, running water. It is imperative that this step be completed to remove the sour brine from the cabbage. Drain well.
In a heavy-bottom cast iron pot, saute bacon over medium-high heat until fat is rendered. Do not brown. Add smoked sausage and cook 2-3 minutes longer. Add onion and garlic and saute 3-5 minutes. Add flour, blending well into the seasoning mixture. Add chicken stock, beer, wine and juniper berries. Bring to a rolling boil and season stock to taste using salt and pepper.
Add sauerkraut, blending well into the mixture. Bring to a rolling boil, reduce to simmer and top with cubed ham steak, smoked pork hocks and Polish sausage. Add bay leaves, cover and simmer 1 1/2 hours stirring occasionally.
Add potatoes and continue to cook 15-20 minutes or until tender. Serve sauerkraut with equal portions of meat.
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* SLAMMIN' PORK AND SAUERKRAUT *
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Category: Casseroles - Pork
Prep Time: Cook Time: Total Time:
2 (32 oz) jars sauerkraut
1/2 lb bacon, cubed
3 links heavy smoked sausage, sliced
1 ham steak, bone-in and cubed
3 pieces smoked pork hocks
6 links Polish sausage
2 cups onion, diced
1/4 cup garlic, minced
1 1/2 tbsp flour
1 quart chicken stock
1 (12-oz) bottle beer
1 cup dry white wine
6 juniper berries
2 small bay leaves
8 small potatoes, halved
Salt and pepper to taste
The secret to great sauerkraut is complete rinsing the product prior to cooking, 2-3 times minimum, under cold, running water. It is imperative that this step be completed to remove the sour brine from the cabbage. Drain well.
In a heavy-bottom cast iron pot, saute bacon over medium-high heat until fat is rendered. Do not brown. Add smoked sausage and cook 2-3 minutes longer. Add onion and garlic and saute 3-5 minutes. Add flour, blending well into the seasoning mixture. Add chicken stock, beer, wine and juniper berries. Bring to a rolling boil and season stock to taste using salt and pepper.
Add sauerkraut, blending well into the mixture. Bring to a rolling boil, reduce to simmer and top with cubed ham steak, smoked pork hocks and Polish sausage. Add bay leaves, cover and simmer 1 1/2 hours stirring occasionally.
Add potatoes and continue to cook 15-20 minutes or until tender. Serve sauerkraut with equal portions of meat.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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