Home > Worldwide Recipes > Germany > Vegetable and Side Dishes > Würzsauerkraut
( Spiced Sauerkraut )
Würzsauerkraut
( Spiced Sauerkraut )
Ingredients
½ lb boneless smoked pork loin or shoulder in 1 piece or substitute ½ lb smoked bacon in 1 piece
1 large raw potato, peeled
2½ teaspoons sugar
5 whole juniper berries, 6 whole black peppercorns, 2 small bay leaves, ¼ teaspoon caraway seeds (optional) and 1 whole allspice, pounded together, using a mortar and pestle
½ oz lard
2 oz finely chopped onions
2 x 1lb cans of sauerkraut, drained
Details
Serves: 4
Method
Put the smoked pork or bacon into a medium-sized saucepan and pour on sufficient boiling water to cover the meat. Return to the boil over a moderate heat, then reduce the heat to its lowest point, cover the pan and simmer for 35 to 45 minutes, until tender when pierced with the tip of a fork. Lift out the meat, measure ¾ pint of the cooking liquid and pour it into a medium-sized saucepan. Grate the raw potato directly into the saucepan, then add the sugar and the spices. Bring to the boil over a high heat and then boil briskly for 5 to 10 minutes until reduced to about ¼ pint.
Melt the lard over a moderate heat in a large, heavy casserole or saucepan. Add the chopped onions and cook, stirring frequently, for about 8 to 10 minutes, until the onions are light brown. Add the drained sauerkraut and the spiced potato liquid and mix thoroughly, separating the strands of sauerkraut with a fork. Put the pork or bacon on top of the spiced sauerkraut and bring to the boil over a moderate heat, then heat through over a low heat for 5 to 10 minutes. Taste for seasoning.
To serve, cut the meat into ¼ inch slices. Then transfer the sauerkraut to a large heated dish. Spread the sauerkraut into an even mound and arrange the slices of meat on top.
NOTE:- To prepare this as the Eintopf, or one-dish meal, so popular in Germany, use a 2 lb piece of smoked pork or bacon and simmer it in water for about 1½ hours. Continue with the recipe as described above. To serve, cut the meat into ¼ inch slices and arrange them attractively round the mound of sauerkraut.
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