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Braised Sauerkraut (Gedunstetes Sauerkraut) (Germany) Recipe

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This recipe for Braised Sauerkraut (Gedunstetes Sauerkraut) (Germany), by , is from The UWSP Multicultural Affairs Department Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
CV
Added: Thursday, March 5, 2009

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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