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, |
\N \N | And lightly rinsed |
1 tablespoon | Brown sugar |
1 cup | Dry white wine |
1 \N | Bay leaf |
12 \N | Whole Juniper berries |
\N \N | (or 2 teaspoons caraway seed) |
\N \N | 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.