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4 pounds refrigerated sauerkraut -- rinsed well and drained (4 to 6 pounds)
1/2 pound bacon -- diced
2 large onions -- peeled and coarsely chopped
3 carrots -- pared and sliced
1/2 cup chopped parsley
2 bay leaves
10 black peppercorns
10 juniper berries
4 whole cloves
2 cups fruity white wine (like Riesling) (2 to 4 cups)
3 cups chicken broth (3 to 4 cups)
1 pound lean pork loin -- cubed
1/2 pound ham -- cubed
1 pound smoked sausage -- sliced
1 pound bratwurst -- sliced
2 tart green apples -- cored and coarsely chopped
In a large Dutch oven, over medium-low heat, render bacon fat; add onion and carrots and sauté slowly; stirring occasionally, about 8-10 minutes. Place parsley, bay leaves, peppercorns, juniper berries and cloves in cheesecloth bag or large tea strainer. Add to pot along with sauerkraut, wine and broth. Bring to a boil; cover and simmer for 1 hour. Add meats to pot, stir, cover and simmer another hour. Add apples and simmer an additional 20 minutes. Serve immediately with pumpernickel or Jewish rye bread. Or refrigerate overnight and reheat to serve.
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