Ingredients

see

below

Preparation

SHORTCUT CHOUCROUTE

Time: 2 hours

3 pounds sauerkraut

1 large onion, chopped

10 juniper berries

2 cups dry white wine, preferably Alsatian riesling

1 pound slab bacon, in one piece

1 pound kielbasa or other dark sausage

3 bratwursts or other light sausages

3 smoked loin pork chops

Salt and freshly ground black pepper.

  1. Wash sauerkraut, and drain well. Combine with onion, juniper berries and wine in a large skillet or broad pot. Add enough water to come about two-thirds of the way up the side of the sauerkraut (in some pots, the wine may provide enough liquid). Turn heat to high and bring to a boil.

  2. Lower heat, and nestle the bacon in the sauerkraut. Cover, and cook 1 hour; then, add sausages and pork chops. Recover, and cook another 30 to 45 minutes. Sauerkraut should be tender but retain some crunch. Season with salt and pepper to taste.

  3. Cut meat into pieces and serve on platter with sauerkraut, hot mustard on the side.

Yield: 6 servings.