John Myers
Pineapple Sauerkraut with Smoked Pork and Cream
The perfect pineapple sauerkraut with smoked pork and cream recipe with a picture and simple step-by-step instructions.
- 500 g Sauerkraut
- 500 g Kasseler
- 50 g Ham cubes
- 1 Onion
- 100 g Pineapple canned
- Lard
- Salt
- Pepper
- 1 Bay leaf
- 5 Allspice grains
- 5 Juniper berries
- 150 ml. Vegetable broth
- 1 a cup Cream
- Peel and dice the onions and sauté with the diced ham in the lard until translucent, add the sauerkraut, season with salt, pepper, allspice, bay leaves and juniper berries, deglaze with the vegetable stock, add the smoked pork and let it simmer for about 60 minutes .
- Now cut the Kasseler into cubes, add to the sauerkraut again, cut the pineapple into pieces with some juice, add the cream and simmer gently for another 10 minutes.
- Serve the pineapple sauerkraut with smoked pork and cream with boiled potatoes.
Facebook Comments