German sauerkraut
8 servings
Ingredients
| Quantity | 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 |
Directions
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.