Wild Pig On Sauerkraut
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | German | Cyberealm, German, Pork | 6 | Servings |
INGREDIENTS
| 42 1/3 | oz | Pork shoulder, wild or tame |
| Rolled and tied up. | ||
| 1 3/4 | oz | Butter |
| Salt | ||
| Pepper to taste | ||
| 4 | Juniperberries, smashed | |
| 2 3/16 | lb | Sauerkraut |
| 2 | Bayleaves | |
| 6 | Juniperberries, whole | |
| 2 | Apples | |
| 1 | c | Wine, white |
| 6 | Canadian bacon | |
| 1 3/4 | oz | Crisco |
INSTRUCTIONS
Melt butter and fry pork on all sides in it. 2. Add the salt, pepper and smashed juniperberries. 3. Heat oven to 225 C and bake the pork for 1/2 hour long, basting it with its juices a couple of times. 4. Heat the crisco in a pot and saute the sauerkraut shortly in it. 5. Add bayleaves, juniperberries, the grated apples and the wine. 6. Let simmer, on medium heat, for 30 minutes. 7. Put the pork on top of the sauerkraut and pour the juices allover it. 8. Let it bake for another 35 minutes, at 170 C. 9. Slice pork and serve on top of kraut with beer. From " Die Actuelle " Magazine Translated by Brigitte Sealing
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Nutrition (calculated from recipe ingredients)
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Calories: 152
Calories From Fat: 61
Total Fat: 7g
Cholesterol: 17.8mg
Sodium: 561.2mg
Potassium: 362.1mg
Carbohydrates: 14.7g
Fiber: 5.3g
Sugar: 8.1g
Protein: 1.7g