German Sauerkraut
5 slices of thick lean bacon, cut up
2 medium Yellow onions, peeled
3 quarts of Sauerkraut in glass jars, lightly rinsed
1 tablespoon of brown sugar
1 cup of dry white wine
1 Bay leaf
12 Whole Juniper berries
Freshly-ground black pepper;
1 cup of grated peeled potatoes |
|
Place all the ingredients in a heavy kettle and simmer gently for 2 hours. This recipe serves 8 to 9 as part of a full German meal. Comments: In the early days in this country this dish was a regular among the German immigrants because it was cheap and it was delicious. Do try this dish. It will give sauerkraut a new image in your house. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 06-19-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 09-06-1995 Recipe by: Jeff Smith Converted by MM_Buster v2.0l. Back to Sauerkraut recipes | 