Prussian Penicillin

By The Krautfather  

September 24, 2012

  • Cook: 8 mins


4-5 lbs. meaty pork neckbones

3 quarts water

1 tablespoon whole black peppercorns

1 large onion, peeled and thinly sliced

1 quart sauerkraut, undrained

1/2 head small green cabbage, cored and thinly sliced

1-2 7.5 oz. cans Frank's Kraut juice

2-3 large waxy potatoes, peeled and cut into 1/2" dice



1In a Dutch oven, combine neckbones, water, and peppercorns.

2Bring to a boil, then reduce heat and barely simmer, covered for 8 to 12 hours. Strain and de-fat stock.

3Pick meat from neckbones and reserve. Discard bones and peppercorns.

4Return stock to Dutch oven and add onion, sauerkraut, cabbage and kraut juice.

5Bring to a boil, lower heat and simmer, covered, for 1 hour, or until kraut is very tender.

6Taste broth and add sugar, a tablespoon at a time, until to taste..enough sugar to take the whang out of the kraut, but not sweet.

7Add reserved meat and potatoes and simmer another 15 minutes.

8Serve with a hearty bread or biscuits.


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