The recipe has ham,sausage,ribs,sourcrout,grapes,juniper berries,heavy cream,
By Jeff Smith
1 Bay leaf
12 Whole Juniper berries
(or 2 teaspoons caraway
Black Pepper; freshly ground
2 md Yellow onions; peeled and
And lightly rinsed
1 tb Brown sugar
1 c Dry white wine
1 c Grated peeled potatoes
5 sl Thick lean bacon; cut up
3 qt Sauerkraut in glass jars or
Original recipe makes 8 servings
Place all the ingredients in a heavy kettle and simmer gently for 2 hours.
This recipe serves 8 to 9 as part of a full German meal. Comments:
In the early days in this country this dish was a regular among the German immigrants
because it was cheap and it was delicious. Do try this dish.
It will give sauerkraut a new image in your house. Recipe Source:
THE FRUGAL GOURMET by Jeff Smith From the 06-19-1991 issue -
The Springfield Union-News Formatted for MasterCook by Joe Comiskey,
aka MR MAD - email@example.com ~or- MAD-SQUAD@prodigy.net 09-06-1995
Recipe by: Jeff Smith
sauerkraut with ham and sausage
2 pounds Sauerkraut
2 Slices of bacon, chopped
1 cup Onion, chopped fine
1 teaspoon Garlic, minced
1 Bay leaf
6 Juniper berries, crushed
½ teaspoon Caraway seeds
½ cup Dry white wine
½ cup Chicken broth
1 pounds Ham steak in a single slice
1 pounds Polish sausage
Pricked in several places
With a fork
1. If you like sauerkraut that is relaively sour, do not rinse it but simply sqeeze it dry.
If you like it less sour, however, rinse it under cold running water and drain in a colander.
Press to extract excess moisture.
2. Heat the bacon in a casserole or dutch oven and cook until rendered of fat.
Add the onion and garlic and cook until the onion is wilted. 3. Add the sauerkraut.
Tie the bay leaf, juniper berries and caraway seeds in a small cheesecloth bag and add it.
Add the wine and the chicken broth and bring to a boil.
Arrange the ham steak and sausage in or over the sauerkraut.
Cover closely and cook 1 hr. 4. Discard the cheesecloth bag.
Serve the sauerkraut and meats with boiled potatoes, rye or
pumpernickle bread and mustard on the side.
Title: Sauerkrautsalat mit Schinken
(Sauerkraut Salad With Ham)
Keywords: German, salads, vegetables, meats
1 lb Sauerkraut; (1 lb Can)
1/2 lb Blue Grapes
6 oz Ham; Cooked
1/2 cup Yogurt 1/4 tsp Salt
1/4 tsp Pepper; White 1 tsp Honey
Rinse and drain sauerkraut; chop coarsely. Wash grapes and
cut in half;
remove seeds if desired. Cut ham in julienne strips.
Gently mix these 3
ingredients. Blend dressing ingredients and stir into
Marinate for 10 minutes; adjust seasoning before serving, if
I have 4 cookbooks and these are all I have found.
ALSATIAN PORK WITH SAUERKRAUT
4 slices bacon, cut 1-inch
1 medium onion, chopped
1 can sauerkraut, drained (16
1 to 2 Tbsp. packed brown
2 medium potatoes, cut into
2 tart apples, sliced
12 juniper berries (optional)
6 whole peppercorns
2 whole cloves
1 sprig parsley
1 bay leaf
4 smoked pork chops (1/2-inch)
4 frankfurters, slashed
diagonally or kielbasa
2 c. chicken broth
Cook and stir bacon and onion in Dutch oven until bacon
is crisp. Drain. Stir in sauerkraut and brown sugar. Add
potatoes and apples. Tie juniper berries, peppercorns, cloves,
parsley and bay leaf in cheesecloth bag or place in tea ball.
Add to sauerkraut. Add pork chops and franks. Pour chicken
broth over meat. Heat to boiling. Reduce heat. Cover and
simmer until meat is done and potatoes are tender, about 30
minutes. Remove spice bag. Remove sauerkraut, potatoes and
apples to large platter with slotted spoon. Arrange meat
around edge. Makes 4 servings.