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Sausage and Sauerkraut Stew




Source of Recipe


Internet


List of Ingredients




2 tablespoon pork lard
2 ounces smoked bacon, sliced
1 small onion, chopped
2 large garlic cloves, finely chopped
4 juniper berries, crushed and ground in a mortar
1 teaspoon paprika
2 pounds sauerkraut, drained
1 1/4 pound Polish sausage, sliced
Salt and freshly ground black pepper to taste


Recipe



In a large casserole, melt 1 tablespoon lard over medium-high heat, then cook the bacon, onion, garlic, juniper, and paprika until golden, about 5 minutes, stirring frequnetly so the garlic doesn’t burn. Add the sauerkraut, reduce the heat to medium, and cook partially covered until the sauerkraut is golden and soft, about 25 to 30 minutes, stirring occasionally and adding some tablespoons of water to keep it from sticking.

Meanwhile, in a skillet, melt the remaining tablespoon of lard over medium-high heat, then brown the sausage, about 8 to 10 minutes, moving the pieces around with a wooden spoon. Add the sausage to the sauerkraut, taste, then season with salt and pepper if necessary, and cook, covered, until the sausage becomes very tender, about 15 to 20 minutes.

Makes 5 servings