John Folse's Sauerkraut River Road Style
Source of Recipe
John Folse
List of Ingredients
2 (32-ounce) jars Vlassic � sauerkraut
1/2 pound bacon, cubed
3 links heavy smoked sausage, sliced
2 cups diced onions
1/4 cup minced garlic
1 1/2 tbsps flour
1 quart chicken stock
1 (12-ounce) bottle beer
1 cup dry white wine
6 juniper berries
salt and black pepper to taste
1 ham steak, cubed (reserve bone)
3 pieces smoked pork hocks
6 links Polish sausage
2 small bay leaves
8 small potatoes, halvedRecipe
The secret to great sauerkraut is removing the sour brine from cabbage. Prior to cooking, rinse product under cold running water 2�3 times and drain well. In a cast iron pot, saut� bacon over medium-high heat until fat is rendered. Do not brown. Add smoked sausage and cook 2�3 minutes longer. Add onions and garlic and saut� 3�5 minutes. Stir in flour then add chicken stock, beer, wine and juniper berries. Bring to a rolling boil, then season with salt and pepper. Blend in sauerkraut. Return to a rolling boil. Reduce heat to simmer. Add ham and bone, pork hocks and Polish sausage. Season with bay leaves. Cover and simmer 1 1/2 hours, stirring occasionally. Stir in potatoes and continue to cook 15�20 minutes or until tender. Serve sauerkraut with equal portions of meat.
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