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Ingredients
3 pounds sauerkraut
1 large onion, chopped
10 juniper berries
2 cups dry white wine, preferably Alsatian riesling
1 pound slab bacon, in one piece
1 pound kielbasa or other dark sausage
3 bratwursts or other light sausages
3 smoked loin pork chops
Salt and freshly ground black pepper
Nutritional analysis per serving (6 servings)
19 grams carbs; 180 milligrams cholesterol; 852 calories; 24 grams monosaturated fat; 10 grams polyunsaturated fat; 20 grams saturated fat; 60 grams fat; 9 grams fiber; 2776 milligrams sodium; 47 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash sauerkraut, and drain well.Combine with onion, juniper berries and wine in a large skillet or broad pot. Add enough water to come about two-thirds of the way up the side of the sauerkraut (in some pots,the wine may provide enough liquid). Turn heat to high and bring to a boil.
- Step 2
Lower heat, and nestle the bacon in the sauerkraut. Cover,and cook 1 hour; then, add sausages and pork chops,Recover,and cook another 30 to 45 minutes.Sauerkraut should be tender but retain some crunch.Season with salt and pepper to taste.
- Step 3
Cut meat into pieces and serve on platter with sauerkraut, hot mustard on the side.
Private Notes