Prep 1 hr
Cook 1 hr 30 mins
Another cookbook favorite from BH&G published in 1981. This meal takes awhile to make but is worth the time and trouble. Lots of different flavors blended together to make your mouth dance.
- 1 medium onion, sliced
- 1 teaspoon bacon drippings
- 3 (1 1/2 lb) fresh pork hocks or 2 lbs pork ribs, cut into 3 rib portions
- 1 (2 lb) smoked pork shoulder, rolled or 3 (1 1/2-2 lb) pork loin chops, cut 3/4 inch thick trimmed of fat
- 3 (16 ounce) cans sauerkraut, rinsed and drained
- 2 cooking apples, peeled, cored and cut into wedges
- 2 teaspoons brown sugar
- 4 whole cloves
- 3 juniper berries, crushed (optional)
- 2 garlic cloves, minced
- 1 bay leaf
- 1⁄8 teaspoon pepper
- 1 cup rhine wine or 1 cup white wine
- 1 lb sausage links (use desired combination of fresh bockwurst, thuringer, precooked knackwurst and or or precooked fran)
- boiled potato
- In a 5 quart dutch oven or sauce pan cook onion in bacon drippings about 5 minutes or until tender.
- Remove from heat.
- Add pork hocks or spare ribs.
- Cut pork shoulder roll crosswise into 3/4 inch thick slices.
- Add shoulder pieces or loin chops to dutch oven.
- In a large bowl stir together the sauerkraut and next 7 ingredients.
- Spoon over meats.
- Pour wine over all.
- Cover and bake in a 375 degree oven about 1 1/2 hours or until meats are tender.
- Meanwhile, prepare desired combination of sausages.
- For bratwurst, bockwurst and thuringer, place in an unheated skillet wit 2 to 3 Tbsp water.
- Cover and cook until water is evaporated and sausages are cooked.
- For knackwurst and frankfurters, add to boiling water in a saucepan.
- Cover and simmer for 5 to 10 minutes or until hot.
- Mound sauerkraut mixture into a deep wide serving platter or a large bowl.
- Arrange meats and sausages around and on top of the sauerkraut.
- Serve with boiled potatoes.
I have tried this several times. It is the best way to get my 9 year old to eat a variety of different meats. I use smoked Kielbasa, knockworst, sweet & hot sausage and country ribs. Hope you don't mind the tinkering. Everything else is the same and it's wonderful.
Karen OOHH my this was wonderful. I made it early in the day and just let it sit. it was great.the flavours blended so well together, we had it with baby new potatoes and a tossed salad. Thanks.