Shelly's Recipe

GERMAN NEW YEAR CASSEROLE

Category: Casseroles - Pork

2 lbs sauerkraut, rinsed under cold water, drained and squeezed dry
1 lb solid piece of bacon with rind
1 cup rice
2 lbs boneless pork, cut into 1 inch cubes
Salt and pepper, to taste
1 1/2 cup chopped onions
1 tsp chopped garlic
2 tbsp paprika
1 lb polish or Italian sausage, cut into 1/8 inch slices
2 cups chicken stock
1 1/2 cups sour cream
3/4 cup milk
1/2 tsp salt and paprika

Preheat oven to 350. After washing and squeezing sauerkraut, set aside. Cut bacon off rind; leaving 1/4 inch of the fat attached to the rind. Dice the bacon into 1/4 inch chunks.

In a skillet, cook the bacon until slightly crisp; then transfer with a slotted spoon to a large mixing bowl. Pour off all but a thin film of fat and reserve it. Drop the rice into 2 quearts of slightly salted boiling water. Bring the water to a boil again and cook the rice for 3 minutes. Pour into a colander; ricne with cold water and set aside.

Sprinkle the pork cubes with salt and pepper. Heat 3 tbsp of bacon fat in the skillet until ligh haze form over it. Then add the pork cubes and cook over medium heat until 5-6 minutes or until lighly browned on each side. Remove with a slotted spoon to a bowl with the bacon and add the onions and garli to the fat remaining in the skillet. Stirring occasionally; cook about 5 minutes or until the onions are lightly colored. Turn off the heat and stir in 2 tbsp paprika; coating to stir until the onions are well coated; then scrape the mixture into the mixing bowl with bacon fat, if necessary; cook until lighly browned.

Transfer the sausage to the mixing bowl; and add 1 cup stock to the skillet. Bring to a boil; stirring in any brown bits that cling to the bottom and sides of pan. Pour the stock over the ingredients and toss gently with a fork.

Line a heavy 6 quart casserole with the sauerkraut and spread the rice on top. Score the bacon rind and cut into 5-6 equalt strips. Distribute over the top of the casserole and sprinkle with remaining 1/2 tsp salt, some pepper and paprika. Over medium heat on top of the stove; heat the casserolt until it boil or sizzles.

Cook, uncovered, in the the middle of the oven for 1 1/4 hours; adding the other cup of stock after 1 hour. Serve directly from casserole. Serves 4