Yield: 8 servings
|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@...
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.