A combination of the typical fermented cabbage style sauerkraut and pork meat.
Step 1: Drain the sauerkraut. Soak in cold water for 20 minutes. Change the water a couple of time. Drain thoroughly, as much water as possible.
Step 2: Put the pork meat (bacon, knuckle, shoulder) in a casserole. Cover with water. Simmer over low heat for 30 minutes. Skim the foam from time to time.
Step 3: Preheat oven to 335 F.
Step 4: Tie in a cheesecloth the herbs, peppercorns and juniper berries. Put it in the casserole.
Step 5: Heat the goose fat in an oven-proof large casserole. Add the onion slices and saut. Add the sauerkraut. Pour in the wine, the stock. Stir, cover and cook in the oven for 45 minutes.
Step 6: Add the pork meat. Return to the oven. Cook for 40 minutes.
Step 7: Add the sausages. Cook for 40 minutes.
Serving: Usually with boiled potatoes.
How to make the tasty recipe procedure as follows: Step 1: Drain the sauerkraut. Soak in cold water for 20 minutes. Change the water a couple of time. Drain thoroughly, as much water as possible.
Step 2: Put the pork meat (bacon, knuckle, shoulder) in a casserole. Cover with water. Simmer over low heat for 30 minutes. Skim the foam from time to time.
Step 3: Preheat oven to 335 F.
Step 4: Tie in a cheesecloth the herbs, peppercorns and juniper berries. Put it in the casserole.
Step 5: Heat the goose fat in an oven-proof large casserole. Add the onion slices and saut. Add the sauerkraut. Pour in the wine, the stock. Stir, cover and cook in the oven for 45 minutes.
Step 6: Add the pork meat. Return to the oven. Cook for 40 minutes.
Step 7: Add the sausages. Cook for 40 minutes.
Serving: Usually with boiled potatoes.
How to make the tasty recipe description mentioned here,A combination of the typical fermented cabbage style sauerkraut and pork meat.