Boisen family Schlachtplatte2012-10-31
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- 4 lbs of Franks sauerkraut
- 2 tb bacon grease or veg oil
- 8 oz smoked thick sliced bacon, cut into pieces
- 2 onions, chopped.
- 2 garlic cloves, chopped fine
- 2 apples, peeled, cored and diced
- 15 juniper berries
- 2 whole cloves
- 2 tsp caraway seeds
- 1 tsp white peppercorns
- 1 cup dry white wine (we use German or Alsatian)
- 1 cup chicken stock
- 8 smoked pork chops
- 10 (or equiv) cooked smoked sausages, such as kielbasa
- 10-12 (or more )small red or Yukon Gold potatoes, peeled or not
- 1 bag baby carrots
Drain the sauerkraut in a colander, rinse with cold water, squeeze out excess water.
Heat the bacon grease or oil over medium high heat in a heavy, five quart ovenproof casserole, add the bacon pieces and sauté until brown but not crisp. Remove bacon and set aside.
In casserole, add onions and garlic and sauté them together until softened. Return the bacon pieces to the pot and stir in the sauerkraut, coating with all the fat. Reduce heat to medium and add apple, juniper berries, cloves, caraway and white peppercorns.
Stir in wine and stock and bring to a boil, reduce heat to low, cover and simmer 45 minutes. After simmering for 30 minutes, preheat oven to 350 degrees F.
With a slotted spoon, transfer half of the sauerkraut to a bowl, arrange the smoked chops on the remaining sauerkraut. Return the other half of the sauerkraut to the pot in an even layer over the chops. Prick the sausages with a fork, and set them on top of the sauerkraut.
Cover the casserole and bake at 350 F for 45 minutes. While it is cooking, boil the potatoes and carrots together and keep them warm until serving time.
To serve, arrange all the sauerkraut on a large heated platter. Place the meats on top, with the potatoes and carrots along the side. Serve with Dijon or brown mustard, and a dry white Rhine or Alsatian wine to drink.Add to favorites
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