Quote:
Originally Posted by bhunter
I'm interested in the recipe. I used to get my kraut from a local Russian deli, but the owner retired. That plate looks damn good. I've even looked at special crocks and such but have yet to pull the trigger. I just brought back 10 pounds of Volga German sausage from Northern California.
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Here ya go.
One 2# bag of sauerkraut. Rinse by putting in a large colander and immersing in a sink full of cold water. Rinse 4-5 times. This is essential.
Render fat from two slices of chopped bacon. When bacon is brown, add one large chopped onion and saute until soft.
Add drained and rinsed sauerkraut, along with:
1 peeled and grated Granny Smith (or other tart) apple
2 bay leaves
8 whole black peppercorns
4 whole cloves
2 cups dry white wine (dry Riesling or Sauvignon Blanc)
Bring sauerkraut to a boil and add ample porcine goodness (ham, pork chops, smoked sausage, bratwurst). Have the pork covered by the kraut.
Simmer for an hour and serve on a large platter with meat piled on top of sauerkraut and boiled new potatoes (red or white) surrounding the kraut (boil potatoes separately). Serve with hot mustard.
This goes best with a tart, dry white wine (again a dry Riesling (preferably from the Alsace) or Sauvignon Blanc)