Retired_Army
01-16-2002, 08:16 AM
Schweinefleisch mit Sauerkraut (Pork and Sauerkraut)
This recipe is served at the Hofbrauhaus garden in Munich and is very, very good.
2 lbs Fresh Sauerkraut or 2 one pound cans sauerkraut, 3 if not tightly packed (there is also sauerkraut sold in bags).
1 ½ tbs lard, no substitutes
1 medium onion
2 to 3 lbs fairly lean pork
18 dried juniper berries (not necessary, but adds great flavor)
2 level tsp salt
1 rounded tbs flour
¼ cup cold water
If you use fresh sauerkraut: Wash and drain it. Melt the lard in a pot. Add sauerkraut and simmer slowly about 5 minutes, turning often with a fork until the kraut has absorbed the melted lard. Add boiling water to cover kraut, cover pot and simmer until tender, adding boiling water as necessary to keep the kraut covered. This will be about 2 hours, depending on the kraut. Proceed as below.
If you use canned sauerkraut: Wash and drain it. Melt the lard in a pot Add sauerkraut and simmer slowly about five minutes, turning often with a fork until the kraut has absorbed the melted lard. Add boiling water to cover kraut. Proceed as below.
Cut the pork in large chunks and salt on all sides. Add port, the onion, peeled but not cut up, and the juniper berries. Mix pork with kraut until it is covered and simmer slowly, covered, 1 hour or until pork is done. Mix flour with ¼ cup cold water and stir into kraut. Add salt. Note: Since sauerkraut varies greatly in salt content, add salt a little at a time to taste. Cook an additional 10 minutes before serving.
This recipe, at the Hofbrauhaus is served with a Bretzen (large Pretzel) and Bier (beer) however I like this dish served with mashed potatoes and maybe another veggy.
Enjoy
Marc
This recipe is served at the Hofbrauhaus garden in Munich and is very, very good.
2 lbs Fresh Sauerkraut or 2 one pound cans sauerkraut, 3 if not tightly packed (there is also sauerkraut sold in bags).
1 ½ tbs lard, no substitutes
1 medium onion
2 to 3 lbs fairly lean pork
18 dried juniper berries (not necessary, but adds great flavor)
2 level tsp salt
1 rounded tbs flour
¼ cup cold water
If you use fresh sauerkraut: Wash and drain it. Melt the lard in a pot. Add sauerkraut and simmer slowly about 5 minutes, turning often with a fork until the kraut has absorbed the melted lard. Add boiling water to cover kraut, cover pot and simmer until tender, adding boiling water as necessary to keep the kraut covered. This will be about 2 hours, depending on the kraut. Proceed as below.
If you use canned sauerkraut: Wash and drain it. Melt the lard in a pot Add sauerkraut and simmer slowly about five minutes, turning often with a fork until the kraut has absorbed the melted lard. Add boiling water to cover kraut. Proceed as below.
Cut the pork in large chunks and salt on all sides. Add port, the onion, peeled but not cut up, and the juniper berries. Mix pork with kraut until it is covered and simmer slowly, covered, 1 hour or until pork is done. Mix flour with ¼ cup cold water and stir into kraut. Add salt. Note: Since sauerkraut varies greatly in salt content, add salt a little at a time to taste. Cook an additional 10 minutes before serving.
This recipe, at the Hofbrauhaus is served with a Bretzen (large Pretzel) and Bier (beer) however I like this dish served with mashed potatoes and maybe another veggy.
Enjoy
Marc