| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Dutch |
Pork, From cook4u, Meats |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Sauerkraut |
| 2 |
|
Slices of bacon, chopped |
| 1 |
c |
Onion, chopped fine |
| 1 |
ts |
Garlic, minced |
| 1 |
|
Bay leaf |
| 6 |
|
Juniper berries, crushed |
| 1/2 |
ts |
Caraway seeds |
| 1/2 |
c |
Dry white wine |
| 1/2 |
c |
Chicken broth |
| 1 |
lb |
Ham steak in a single slice |
| 1 |
lb |
Polish sausage |
|
|
Pricked in several places |
|
|
With a fork |
INSTRUCTIONS
1. If you like sauerkraut that is relaively sour, do not rinse it but
simply sqeeze it dry. If you like it less sour, however, rinse it under
cold running water and drain in a colander. Press to extract excess
moisture. 2. Heat the bacon in a casserole or dutch oven and cook until
rendered of fat. Add the onion and garlic and cook until the onion is
wilted. 3. Add the sauerkraut. Tie the bay leaf, juniper berries and
caraway seeds in a small cheesecloth bag and add it. Add the wine and the
chicken broth and bring to a boil. Arrange the ham steak and sausage in or
over the sauerkraut. Cover closely and cook 1 hr. 4. Discard the
cheesecloth bag. Serve the sauerkraut and meats with boiled potatoes, rye
or pumpernickle bread and mustard on the side.
This dish: Choucroute garnie
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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