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German Sauerkraut
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| 2 lbs | fresh or canned raw sauerkraut |
| 1/2 lb. | chunk of bacon, (or 1/2 lb of strips, cut into small pieces) |
| 1/2 cup | sliced carrots |
| 1 cup | sliced onions |
| 4 Tbs | butter |
| margarine, alternative | |
| 4 sprigs | parsley |
| 1 | bay leaf, (or 1 tsp thyme leaves) |
| 6 | peppercorns |
| 1/4 tsp. | coarse pepper, alternative |
| 10 | juniper berries, (o 1/4 cup gin) |
| 1 cup | dry white wine |
| 2-3 cups | chicken broth |
| Salt to taste | |
| Pork roast, pork chops, sausages or kielbasa to serve 6 |
Drain sauerkraut and rinse lightly. Squeeze our excess water. Slice bacon into small pieces. Melt butter in heavy 3 qtr pot. Sauté bacon, carrots and onions for 10 mins, without browning. Stir I. Sauerkraut, covet and cook slowly for addtl 10 mins. Meanwhile, brown meats slightly in oil and set aside. Add parsley, bay leaf, peppercorn and juniper berries in cheesecloth, or add fresh parsley, bay leaf, pepper and gin to sauerkraut. Pour in wine and enough broth to cover. Season lightly with salt, if needed. Bring to simmer and cover with lid. Simmer slowly4-5 hours, stirring occasionally. About 1 1-2 hours before end of cooking time, bury meats In sauerkraut. Add additional broth, if necessary. Serve with boik d or mashed potatoes.
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