Sauerkraut, Franconian

Ingredients for 4 servings:

• 1 gr. can/n sauerkraut
• 3 medium-sized onions, roughly diced
• 1 large apple, peeled, diced
• 200 g pork belly, streaky cured, raw
• 4 tbsp oil
• 50 ml water, hot
• 3 tbsp, leveled broth, granulated (stock cubes)
• 1 tbsp, levelled sugar
• 10 peppercorns
• 10 juniper berries, crushed with your fingers
• 2 large bay leaves, dried
• 4 slice(s) raw cured smoked pork (also works without)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

hearty with bacon and smoked pork in a pressure cooker

Prepare all ingredients: chop the onions and apple, dice half of the bacon into small cubes and the other half into large pieces. Add the spices (not the oil or sugar) to the hot water and let stand. Heat the fat in a pan, fry the bacon, add the onions, and continue frying until golden brown. Briefly add the apple pieces, then add the sugar and let it caramelize a little, then add the sauerkraut without the liquid. Fry and stir the sauerkraut for 5-10 minutes; it should start to turn light brown in places; do not let it burn. Now add the spice liquid and stir briefly. Place the remaining bacon on top of the sauerkraut and cook in the pressure cooker for 30 minutes (leave the smoked pork outside for a while). The sauerkraut tastes best when prepared the day before and reheated. In any case, it should cool completely and then reheat (3-4 hours resting time). Add the smoked pork to/into the sauerkraut 20-30 minutes before serving and let it heat up. This sauerkraut also freezes well. Season to taste before serving; if it’s too sour, add more sugar. Serve with potato dumplings, boiled potatoes, fried potatoes, or flour dumplings. We also serve it with bratwurst, meat platters, or simply on its own.