German sauerkraut

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@...


Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.

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