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Braised Sauerkraut (Gedunstetes Sauerkraut) (Germany) Recipe

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This recipe for Braised Sauerkraut (Gedunstetes Sauerkraut) (Germany) is from The UWSP Multicultural Affairs Department Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-¾ lbs. Sauerkraut
¼ cup lard, cooking fat or vegetable shortening
1 onion, finely chopped
Few juniper berries or ½ teaspoon cumin or caraway seeds
Salt
Sugar
½ cup chicken stock
white wine, if desired
Piece of smoked pork, 1 pork hock or 1 smoked pork sausage
1 small raw potato, grated or 1 Tbsp. cornstarch
Directions:
Directions:
Sauerkraut needs to be rinsed only if it has been stored in a barrel. Rinsing reduces its bitter taste. If canned or other packaged sauerkraut is used, simply drain it. In a large skillet, melt lard, fat or shortening. Add onion; sauté lightly. Add sauerkraut, juniper berries or cumin or caraway seeds, salt, if needed, sugar and stock. The dish will be greatly enhanced if a little white wine is added. Sauerkraut is usually cooked with a piece of smoked pork, a pork hock or a smoked pork sausage on top. Cook about 1 hour over low heat. Allow less time for canned sauerkraut. Thicken liquid produced during cooking by adding grated raw potato or cornstarch. Makes 4 to 6 servings.

 

 

 

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