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)
Sauerkraut, Franconian
Sauerkraut, Franconian

Instructions

  1. Prepare all ingredients, cut the onions and apple, cut half of the bacon into small cubes and the other half into large pieces.
  2. Put the spices (not the oil, not the sugar) in the hot water and let stand.
  3. 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.
  4. Sear the sauerkraut for 5-10 minutes and stir, should turn light brown in some places, do not let it burn.
  5. 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).
  6. 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)
  7. Add the smoked pork chops 20-30 minutes before serving on top of the sauerkraut and let it warm up.
  8. This sauerkraut is also easy to freeze.
  9. Before serving, taste if it`s too sour: add sugar.
  10. As a side dish: potatoes, boiled potatoes, fried potatoes or dumplings.
  11. We also offer: Bratwurst, meat platter or just plain.

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