Prep 20 mins
Cook 3 hrs
Germans consume it by the thousands of tons in every way, shape and form. The most favorite of which is sauerkraut.
- 2 lbs fresh sauerkraut, from the barrel or 2 (1 lb) jars sauerkraut, three if not tightly packed
- 1⁄4 lb fairly fat pork or 1⁄4 lb pork belly (optional)
- 1 1⁄2 tablespoons lard, no substitutes
- 1 medium onion
- 18 dried juniper berries
- 1 apple
- boiling water, to cover
- 2 teaspoons salt
- 1 1⁄2 tablespoons flour
- 1 medium raw potato (finely grated)
- 1⁄4 cup cold water
- Wash and drain the sauerkraut.
- Simmer the kraut slowly in hot lard for about 5 minutes, turning often with a fork until it has absorbed the melted lard.
- NOTE: When using fresh sauerkraut from the barrel, add boiling water with 2 tsp.
- salt just to cover the sauerkraut.
- Simmer slowly two hours and then after two hours proceed as below to complete cooking.
- NOTE: When using canned or bottled sauerkraut, add enough boiling water with 2 level tsp.
- of salt just to cover sauerkraut.
- Proceed Immediately as below.
- Peel onion, leave whole.
- Peel and slice apple.
- Salt pork.
- Add pork, onion, apple and juniper berries to Kraut.
- Simmer slowly, covered, 1 hour or until pork is done.
- Mix flour with 1/4 cup cold water.
- Peel and finely grate raw potato.
- Add flour/water mixture and potato.
- Mix well and add to sauerkraut.
- Simmer for an additional 10 to 15 minutes.
- Salt to taste.
- Miller's German Cookbook.