NEW YEAR CASSEROLE
Source of Recipe
the web
List of Ingredients
2 lbs. sauerkraut, fresh, canned or
packaged
1 lb. solid piece of bacon, with rind
1 c. rice
2 lbs. boneless pork cut into 1" cubes
Salt, freshly ground black pepper
1 1/2 c. finely chopped onions
1 tsp. finely chopped garlic
2 tbsp. paprika
1 lb. Polish or Italian sausage, cut
into 1/8" slices
2 c. chicken stock, fresh or canned
1 1/2 c sour cream
3/4 c. milk
1/2 tsp. salt
1/2 tsp. paprika
Recipe
Preheat the oven to 350 degrees. Wash the sauerkraut under cold running water, then let it stand in cold water for 10 minutes to reduce the sourness. Squeeze it dry by the handful and set it aside. With a sharp knife, cut the bacon off the rind, leaving 1/4" of the fat attached to the
rind. Dice the bacon into 1/4" chunks. In a heavy 10" skillet, cook the bacon until it is slightly crisp, then transfer it with a slotted spoon to a
large mixing bowl. Pour off from the skillet all but a thin film of the fat and reserve it. Drop the rice into 2 quarts of slightly salted boiling water. Bring the water to a boil again and cook the rice for 3 minutes. Pour it into a colander, rinse it with cold water and set aside. Sprinkle the pork cubes with salt and a few grindings of pepper. Heat 3 tablespoons of the bacon fat in the skillet until a light haze forms over it. Then add the pork cubes. Over medium heat toss them about for 5 to 6 minutes, or until
they are lightly browned on all sides. With a slotted spoon transfer the pork to the mixing bowl with the bacon and add the onions and garlic to the fat remaining in the skillet. Stirring occasionally, cook them for about 5 minutes or until the onions are lightly colored. Off the heat, stir in the 2 tablespoons of paprika, continuing to stir until the onions are well coated, then scrape the mixture into the mixing bowl with the bacon and pork. Return the skillet to the heat and add the sausage and, using more of the bacon fat if necessary, cook it until it is lightly browned. Transfer the sausage to the mixing bowl, and add 1 cup of the stock to the skillet. Bring to a boil, stirring in any brown bits clinging to the bottom and sides of the pan. Then
pour the stock over all the ingredients and with fork, toss them together gently but thoroughly. Line a heavy 6 quart casserole with the sauerkraut, after pulling it apart with your fingers. Spread the meat onion mixture over
the sauerkraut. Spread the rice on top of that. Combine the sour cream and milk and pour the mixture evenly over the rice. Score the bacon rind and cut it into 5 or 6 equal strips. Distribute these over the top of the casserole
and sprinkle with 1/2 teaspoon salt and a few grindings of pepper and paprika. Over medium heat on the top of the stove, heat the casserole until it boils or sizzles. Cook, uncovered in the middle of the oven for 1 1/4 hours, adding the other cup of stock after 1 hour. Serve directly from the
casserole.
Serves 8.
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