Saurerkraut With Pork And Cider

The first mark of a healthy church is expositional preaching. It is not only the first mark; it is far and away the most important of them all, because if you get this one right, all of the others should follow… If you get the priority of the Word established, then you have in place the single most important aspect of the church’s life, and growing health is virtually assured, because God has decided to act by His Spirit through His Word… The congregation’s commitment to the centrality of the Word coming from the front, from the preacher, the one specially gifted by God and called to that ministry, is the most important thing you can look for in a church.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Fruits, Meats, Vegetables, Grains, Dairy	Polish	From cook4u, Fruits, Meats, Pork, Vegetables	1	Servings

INGREDIENTS

2		Green apples
3		Potatoes, about 1 1/4 lb
		Total weight
1/4	c	Lard
2	c	Onions, chopped
1 1/2	t	Garlic, minced
1	t	Caraway seeds
2	lb	Sauerkraut
6		Juniper berries
1 1/2	lb	Cooked smoked shoulder butt
1		Bay leaf
3/4	c	Apple cider
3/4	c	Chicken broth
1		Slice white bread, crumbled
1/4	c	Milk
1	lb	Lean ground pork
1/4	c	Fresh chopped parsley
1/2	t	Cumin
1/2	t	Coriander
1 1/4	lb	Kielbasa or polish sausage

INSTRUCTIONS

Peel and core the apples. Cut them into quarters, then cut the
quarters crosswise into thin pieces. There should be about 2 1/2  cups.
Peel the potatoes and cut in half crosswise. Keep in cold water  to
cover. 3. Heat the lard in a large, heavy casserole and add 1 1/2  cups
of the onions and 1 tsp garlic. Cook, stirring, until wilted.  Add the
caraway seeds and cook briefly. Stir in the apples. 4. Rinse  and drain
the sauerkraut. Squeeze it to extract excess liquid. Add  the juniper
berries and sauerkraut to the casserole. 5. Place the  pork butt in the
center of the sauerkraut. Add the bay leaf, cider  and broth. Cover
closely. Bring to a boil and cook 15 min. 6.  Meanwhile, combine the
bread and milk in a mixing bowl and blend with  the fingers. Add the
ground pork, remaining onion and garlic, the  parsley, cumin and
coriander. Blend well. Shape into 6-8 equal balls.  7. Arrange the
meatballs and kielbasa over the sauerkraut. Add the  drained potatoes.
Cover again and continue cooking 20 min. 8. Remove  the bay leaf. Slice
the pork butt and kielbasa and serve with the  sauerkraut, meatballs
and potatoes.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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“When I grow up, I want to be like Jesus.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1821 Calories From Fat: 645 Total Fat: 71.6g Cholesterol: 333mg Sodium: 3647.9mg Potassium: 5934.8mg Carbohydrates: 163.4g Fiber: 38.3g Sugar: 36.4g Protein: 128g