Sauerkraut

By JimMac

Ingredients

• 2 lbs fresh sauerkraut
• 1 T lard (or bacon drippings)
• 1/2 cup finely chopped onions
• 1 T sugar
• 2 cups cold water
• 5 whole juniper berries*, 6 whole black peppercorns, 2 small bay leaves, 1/4 t caraway seeds and 1 whole allspice - wrapped together in cheesecloth or enclosed in a tea ball
• 1/2 lb boneless smoked pork loin or butt or 1/2 pound Canadian bacon in 1 piece
• assorted European sausages
• 1 large raw potato, peeled
• 2 T gin can be used if the juniper berries are not available.

Details

Servings 12

Preparation

Step 1

Drain the sauerkraut, wash it thoroughly under cold running water, and let it soak in a pot of cold water for 10 to 20 minutes. A handful at a time, squeeze the sauerkraut vigorously until it is completely dry. Repeat this process 2 more times.

In a heavy 3 to 4 quart casserole or saucepan, melt the lard over moderate heat until a light haze forms above it. Add the chopped onions and cook, stirring frequently, for 8 to 10 minutes, or until the onions are light brown. Add the sauerkraut, sugar and 2 cups of water, and mix together thoroughly, separating the strands of sauerkraut with a fork. Bury the spices in the sauerkraut and place the pork or bacon on top of it. Bring to a boil over high heat, then reduce the heat to its lowest point, cover the casserole and cook, undisturbed for 20 minutes.

Grate the raw potato directly into the casserole, and with a fork stir it into the sauerkraut mixture. Cover the casserole tightly and cook over low heat for 1-1/2 to 2 hours, or until the sauerkraut has absorbed most of its cooking liquid and the meat is tender when pierced with the tip of a fork. Remove and discard the spices. Taste for seasoning. Remove sauerkraut to serving platter, cover and keep warm. Cut the meat into 1/4-inch slices.
Fry European sausages in bacon fat until well cooked. Slice and place on sauerkraut.