Sauerkraut with confit2015-11-03
- Servings : 4
- Prep Time : 30m
- Cook Time : 2m
- Ready In : 0m
fresh sauerkraut drained and rinced or remove most of the salt
pork ribs, or sausage, Polish, or any type of meat.
I use a copper sauté pan with a lid a stainless braising pot will work but I do not advise aluminum.
Sauté the onion in duck or goose confit with fat included.
Add the apple diced the caraway and juniper berries crushed. Add the kraut drained with the water squeezed out. Let the combination cook together but on a very low fire. Add the meat burying it in the sauerkraut mixture. Pour over a bottle of good champagne or white wine of you must. Add just enough to just come up to the top of the ingredients. Don’t add to much! The cook needs a glass to be sure it is good champagne!
Put on the lid and into a 325 oven, about 2 hours.Add to favorites
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