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Wild Pig on Sauerkraut

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Submitted by fistus

YIELD

8 servings

PREP

10 min

COOK

1 hrs

READY

1 hrs

Ingredients

42 ⅓ 1223.4
OUNCES ML/G PORK SHOULDER
rolled, tied up
1 ¾ 50.6
OUNCES ML/G BUTTER
1 1
X X SALT *
1 1
X X BLACK PEPPER *
4 4
EACH EACH JUNIPER BERRIES
smashed *
2 ⅛ 963.9
POUNDS G SAUERKRAUT
2 2
EACH EACH BAY LEAVES *
6 6
EACH EACH JUNIPER BERRIES *
2 2
EACH EACH APPLES
1 237
CUP ML WINE
white *
6 6
SLICES SLICES BACON
1 ¾ 50.6
OUNCES ML/G VEGETABLE SHORTENING

Directions

Melt butter and fry pork on all sides in it.

Add the salt, pepper and smashed juniperberries.

Heat oven and bake the pork for ½ hour long, basting it Heat the crisco in a pot and sauté the sauerkraut shortly in it. Add bayleaves, juniperberries, the grated apples and the wine. Let simmer, on medium heat, for 30 minutes. Put the pork on top of the sauerkraut and pour the juices allover it. Let it bake for another 35 minutes. Slice pork and serve on top of kraut with beer.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 256g (9.0 oz)
Amount per Serving
Calories 363 63% from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 10g 48%
Trans Fat 0g
Cholesterol 96mg 32%
Sodium 1035mg 43%
Total Carbohydrate 3g 3%
Dietary Fiber 4g 16%
Sugars g
Protein 50g
Vitamin A 4% Vitamin C 33%
Calcium 6% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber, Low Carb
 

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