Sauerkraut

By JimMac

Ingredients

• 4 lbs sauerkraut
• 2 tablespoons unsalted butter
• 2 large onions
• 2 cups dry white wine
• 3 slices bacon; cut into 1" pieces
• 4 cloves garlic; crushed
• 1 cup chicken broth
• 1 tablespoon fresh lemon juice
• 1-1/4 teaspoon salt
• 1/2 teas poon pepper
• 1 teaspoon dried thyme
• 2 bay leaves
• 8 juniper berries
• 1 tb caraway seeds
• 1 russet potato, peeled and grated
• 1 tablespoon brown sugar
• 2 tablespoons vermouth
• 1/4 teaspoon celery seeds
• bratwurst

Preparation

Step 1

1. Set pressure cooker over medium heat. Add butter and bacon. Cook bacon for 2-3 minutes. Add caraway seeds.
2. Add onions, cook until softened, do not brown.
3. Add sauerkraut (without the liquid) and remaining ingredients. Stir to coat with the fat. Cook for 2-3 minutes.
4. Add white wine. Put on lid, cook for 15 minutes at high pressure.
5. Remove from heat, let stand until de-pressurized.
6. Serve immediately or let cool down, refrigerate and reheat before serving. It's even better when reheated!

... if using bratwurst, brown sausages until golden on all sides. Place on top of sauerkraut and then put on lid and cook.

Notes

* If the sauerkraut is very salty (taste a little sample!), soak for 2-3 hours in water, change the soaking water every hour or blanche in boiling water.