Sauerkraut, Franconian
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large can sauerkraut
- 3 medium onion (s), roughly diced
- 1 large apple, without skin, cut into cubes
- 200 g pork belly, mixed, cured, raw
- 4 tablespoon oil
- 50 ml water, hot
- 3 tablespoon, leveled broth, granulated (soup cubes)
- 1 tablespoon, leveled sugar
- 10 peppercorns
- 10 juniper berries, crushed with your fingers
- 2 large bay leaves, dried
- 4 slices smoked pork, raw cured (also works without it)
Print Recipe
Pin Recipe Instructions
- Prepare all ingredients, cut the onions and apple, cut half of the bacon into small cubes and the other half into large pieces.
- Put the spices (not the oil, not the sugar) in the hot water and let stand.
- Heat the fat in the pan, fry the bacon, add the onions and continue to fry until golden, briefly add the apple pieces and now caramelize the sugar and a little, then add the sauerkraut without liquid.
- Sear the sauerkraut for 5-10 minutes and stir, should turn light brown in some places, do not let it burn.
- Now add the spice liquid, stir briefly. Place the remaining bacon on top of the sauerkraut and cook in the pressure cooker for 30 minutes (leave Kassler outside).
- The sauerkraut tastes best when it is prepared and reheated the day before. In any case, it should cool down completely and then be warmed up again (3-4 hours of rest)
- Add the smoked pork chops 20-30 minutes before serving on top of the sauerkraut and let it warm up.
- This sauerkraut is also easy to freeze.
- Before serving, taste if it`s too sour: add sugar.
- As a side dish: potatoes, boiled potatoes, fried potatoes or dumplings.
- We also offer: Bratwurst, meat platter or just plain.
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