german sauerkraut
- Categories
- Frugal02
- Yield
- 8 servings
| Measure | Ingredient |
|---|---|
| 5 slices | Thick lean bacon; cut up |
| 2 mediums | Yellow onions; peeled and sliced |
| 3 quarts | Sauerkraut in glass jars or fresh; drained, |
| And lightly rinsed | |
| 1 tablespoon | Brown sugar |
| 1 cup | Dry white wine |
| 1 | Bay leaf |
| 12 | Whole Juniper berries |
| (or 2 teaspoons caraway seed) | |
| Freshly-ground black pepper; to taste | |
| 1 cup | Grated peeled potatoes |
Place all the ingredients in a heavy kettle and simmer gently for 2 hours.
This recipe serves 8 to 9 as part of a full German meal.
Comments: In the early days in this country this dish was a regular among the German immigrants because it was cheap and it was delicious. Do try this dish. It will give sauerkraut a new image in your house.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 06-19-1991 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
09-06-1995
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.
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