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What You Need:
(To serve 4 to 6)
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2 pounds fresh sauerkraut
1 tablespoon lard
½ cup finely chopped onions
1 tablespoon sugar
2 cups cold water
5 whole juniper berries
6 whole black peppercorns
2 small bay leavesl
¼ teaspoon caraway seeds (optional)
1 whole allspice, wrapped together in cheesecloth
½ pound boneless smoked pork loin or butt, in 1 piece, or substitute ½ pound Canadian-style bacon in 1 piece
1 large raw potato, peeled
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Translate this recipe:
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| How To Cook: |
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1. Drain the sauerkraut, wash it under cold running water, and let it soak in cold water for 10 ro 20 minutes, depending upon its acidity. A handful at a time, squeeze the sauerkraut vigorously until it is completely dry.
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2. In a heavy 3- to 4-quart casserole or saucepan, melt the lard over moderate heat until a light haze forms above it. Add the chopped onions and cook, stirring frequently, for 8 to 10 minutes, or until the onions are light brown. Add the sauerkraut, sugar and 2 cups of water, and mix together thoroughly, separating the strands of sauerkraut with a fork.
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3. Bury the bag of spices in the sauerkraut and place the pork or bacon on top of it. Bring to a boil over high heat, then reduce the heat to its lowest point, cover the casserole and cook, undisturbed, for 20 minutes.
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4. Grate the raw potato directly into the casserole, and with a fork stir it into the sauerkraut mixture. Cover the casserole tightly, and cook over low heat for 1½ to 2hours, or until the sauerkraut has absorbed most of its cooking liquid and the meat is tender when pierced with the tip of a fork. Remove and discard the spices. Taste for seasoning.
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5. To serve, cut the meat into ¼-inch slices. Then transfer the sauerkraut to a large heated platter. Spread the sauerkraut into an even mound and arrange the slices of meat on top.
NOTE: To prepare this as an Eintopf, or one-dish meal, which is so popular in Germany, use a 2-pound piece of smoked pork or Canadian-style bacon and cook it as described above. To serve, cut the meat into ¼-inch slices and arrange the slices attractively around the mound of sauerkraut.
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