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SAUERKRAUT MIT KASSELER RIPPCHEN Recipe

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This recipe for SAUERKRAUT MIT KASSELER RIPPCHEN is from The Kuhn Family 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:
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Ingredients:  
Ingredients:  
(Sauerkraut with Smoked Pork Ribs)

2 slices bacon, diced
2 apples, peeled and chopped
1 onion, chopped
1 lb prepared fresh or canned sauerkraut
1/4 tsp crushed cumin
2 or 3 crushed juniper berries
1/3 c dry white wine
1/2 c water
1 lb smoked pork chops
SALZKARTOFFELN (Salted Potatoes)
Directions:
Directions:
Wash sauerkraut and drain. Cook bacon, apples and onion together until onion is soft. Add sauerkraut, spices, wine and water. Cook uncovered for 10 minutes. Add the chops, cover, simmer 1 hour. Serve with Salzkartofeln or mashed potatoes (See recipe for Salzkartofeln below


SALZKARTOFFELN (Salted Potatoes)
These are so much better than ordinary boiled potatoes, the two cannot even be classed together. The secret is in steaming away all remaining water so that the starch particles puff to mealiness. Peel and quarter potatoes in the usual way, boil them in salted water, covered until fork-tender, about 20 minutes. Drain thoroughly. Return to saucepan. Sprinkle with salt. Hold uncovered over low heat, shaking the pan, until not a drop of moisture is left, then add a big lump of butter and, if you like, some parsley. Cover the saucepan, place in a warm place on the stove, or over the lowest possible heat, to keep warm. These are also sometimes called Schwenkkartoffeln.

 

 

 

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