Sauerkraut Alsatian Style Recipes

Ingredients :

1lb bacon sliced 1/4 inch (0.5cm) thick

8 thin pork chops

2lb spareribs, cut in 2 or 3 rib pieces

84oz sauerkraut (3 large cans)

2 tsp salt

1/2 tsp pepper

2 tbsp fat (left from browning meat - see directions below)

2 cloves garlic, peeled

1 large bay leaf

12 juniper berries (optional)

1 large onion

6 cloves

1 cup dry white table wine (preferably Alsatian)

8 medium potatoes, cut in half

1lb wieners

Fry bacon in a large skillet just until pan is well greased. Remove bacon. Fry pork chops in pan until lightly browned. Remove. Brown spareribs lightly in fat in pan. Remove. Measure out 2 tbsp of the fat left from browning the meat and set aside. Discard remaining fat. Put 1.5 cans of the sauerkraut in a very large kettle. Add bacon slices, chops and ribs. Sprinkle with salt and pepper. Cover with remaining sauerkraut. Drizzle the 2 tbsp cooking fat over the sauerkraut. Add whole cloves garlic, bay leaf, juniper berries and the onion stuck with the whole cloves, pushing them down into the sauerkraut. Pour wine over all.

Cover tightly and simmer 60 minutes. Add potatoes and wieners and continue cooking 1 hour or until all meat is tender and potatoes are cooked. Lift meat out of the kettle. Pile the sauerkraut in the middle of a large platter and stand the meat up around it. Surround the meat and sauerkraut with the potatoes.

Note : Juniper berries can be purchased at food specialty stores.

Serves 8

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