Cooked German Style Sauerkraut
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 12
- 2 bay leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon sugar
- 1/2 teaspoon black pepper
- 12 juniper berries
- 1 potato peeled and grated
- 5 ounces bacon thick cut
- 1 onion very large, coursly cut
- 2 tablespoons dry white wine riesling is best
- 1 apple large, sweet, such as fuji or gala, peeled, cored and cut into 1/4 pieces
- 1 teaspoon caraway seeds whole, not crushed
- 1 cup chicken broth low sodium or water
- 2.5 pounds sauerkraut drained, rinsed and squeezed dry
- Carbohydrate 10.769471071025 g
- Cholesterol 84.699031545 mg
- Fat 20.9192447346833 g
- Fiber 3.78012902199842 g
- Protein 21.7697089429583 g
- Saturated Fat 6.22530848664569 g
- Serving Size 1 1 Serving (255g)
- Sodium 945.490714002639 mg
- Sugar 6.98934204902658 g
- Trans Fat 1.94489860079694 g
- Calories 320 calories
Add the juniper berries, bay leaves (broken if needed) and caraway to a small sachet or metal tea ball. Set aside for later. In a large, enameled cast-iron casserole pan, cook the bacon until fat is rendered and crispy. Remove bacon, transferring to a paper towel lined plate. You will want about 3 tablespoons of bacon grease left in the pan. When cool, chop into small pieces, reserve for later. Add the onion to the pan, cover partially and cook over medium low heat, stirring occasionally, until very soft, about 20 minutes. Increase the heat to medium high. Add the wine, apple, spice blend, sugar, kosher salt and pepper, and boil for 3 minutes. Add the broth (or water) and the sauerkraut. Reduce the heat to low, cover and cook until the apple is very tender, about 45 minutes. Spoon the sauerkraut onto a large serving platter and arrange with sausages (not covered in this recipe) on top. Sprinkle the reserved bacon over the sausages and serve with mustard (preferably a grainy German style).
