Email to TRISH      

Recipe Categories: Trish's HOME PAGEAPPETIZERS BBQ Beauty BEVERAGES BIGPOTCOOKING BREAD BreadMachine BREAKFAST CAKESandPIES CANDY CANNINGANDPRESERVING CarePackages CASSEROLES Cheesemaking CHILI Christmas Cocktails COOKIES CraftRecipes CROCKPOT DESSERTS DIABETIC DoggieTreats DutchOvenCooking EGGS ETHNIC FISHandSEAFOOD FreezerRecipes FRUIT IceCream JAMSandJELLIES KITCHENGIFTS KitchenTipsandHints KITTYFOOD KOPYKAT MakeYourOwnMixes MARINADES MEATS PASTA PASTRIES PICKLESandRELISHES PIZZA POULTRY RICE SALADandDRESSING Salsa SANDWICHES SAUCES SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN WildBirdFood WildGame

Slammin' Sauerkraut




Source of Recipe


?


List of Ingredients









2 (32 ounce) jars Vlassic sauerkraut
1/2 pound 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 tbsps flour
1 quart chicken stock
1 (12-ounce) 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, sauté 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 sauté 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.



Recipe