By The Krautfather Main Dishes
September 24, 2012
1 pound Sauerkraut
2 Unpeeled Granny Smith Apples -- cored and chopped
4-6 Bacon strips -- chopped
3/4 cup White Wine
Bay leaf (optional)
sprinkle of thyme (optional)
1Thoroughly wash kraut in a colander.
2Peel onions and cut off root and stem ends.
3Stand onion on end and cut into sixths.
4The slices should be gore-shaped.
5Cut apples in quarters, seed and chop each quarter into halves or thirds.
6Cut bacon into 1" pieces.
7Mix all ingredients and add pepper to taste.
8To use as Mirepoix: Place in bottom of small roaster pan and add wine, optional bay leaf and thyme.
9Put a pork roast on top, season with salt, pepper, and rosemary.
10Roast in 350 deg.
11oven until meat reaches an internal temperature of at least 140 degrees.
12OR Place in a 10" deep-sided skillet.
14Add wine and simmer on top of the stove for about 30 minutes until the bacon is cooked.
15Add smoked sausage or kielbasa, cover, and cook until sausage is heated through.
16Omit optional bay and thyme.
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