in Germany

Smoked pork with sauerkraut

updated

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Ingredients for 4 servings:

  • 50 g lard
  • 1 kg sauerkraut, fresh
  • Salt
  • pepper
  • Cayenne pepper
  • 1 pinch(s) of sugar
  • 1 kg smoked pork
  • 50 g bacon, in one piece
  • 150 ml white wine, alternatively water
  • 1 onion(s)
  • 2 bay leaves
  • 10 juniper berries
  • 2 carnations

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Heat the lard in a pressure cooker and fry the sauerkraut with the spices until it turns a light brown. Deglaze with the wine (water) and add the bacon and smoked pork. Stud the peeled onion with the bay leaves and cloves and add them to the sauerkraut along with the juniper berries. Place the lid on the pressure cooker and cook for about 40 minutes. Of course, you can also cook the whole thing in a regular saucepan, but this will take about 2 hours and you’ll have to check frequently to make sure there’s enough liquid in the pot and deglaze with more wine (water) if necessary. This tastes best with mashed potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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