Willy's Sauerkraut Skillet

I adapted this recipe from Gudrun Rutschitzka's 'Neue Landfrauen Rezepte'. Posted for the Zaar World Tour 2006. I haven't tried it yet, but it's described as quick and heavenly. It's not really that quick actually, but once you've done the main browning and frying, it just cooks itself.

• Ready In: 1 hr 30 mins
• Serves: 4

Ingredients

• 2  ounces smoked bacon, cubed finely (50gr)
• 2  onions, cubed finely
• 2  tablespoons  pork  drippings or 2  tablespoons  lard
• 14  ounces sauerkraut
• 1  lb  mixed  ground meat (pork and beef)
• 1  cup vegetable broth, good quality
• 3  garlic cloves, minced
• 2  bay leaves
• 6  juniper berries
• 1  teaspoon mustard seeds
• 1  clove
• 1⁄2 teaspoon cumin seed
• 1⁄2 teaspoon sugar
• 1  tablespoon tomato paste
•  pepper, to taste
•  salt, to taste
•  cayenne pepper, to taste

Directions

1. In a heavy based frying pan, heat the drippings and fry the bacon until golden.
2. Add the ground meat to brown, making sure you brake it up well.
3. Once the meat is no longer pink, add tone of the onions and fry for a further 6-8 minutes.
4. Add the broth and mix in the sauerkraut.
5. Add the garlic, together with all the spices and tomato puree.
6. Stir well and season with salt, pepper and cayenne pepper to taste.
7. Cover the pan and allow to slowly simmer on a low heat for 50 minutes, stirring once or twice just to make sure it doesn't stick.
8. Once its cooked add the second onion, allow to stew for a few minutes and serve with mashed potatoes.