By Fwinv Main Dishes
January 3, 2011
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.
1Add the apple diced the caraway and juniper berries crushed.
2Add the kraut drained with the water squeezed out.
3Let the combination cook together but on a very low fire.
4Add the meat burying it in the sauerkraut mixture.
5Pour over a bottle of good champagne or white wine of you must.
6Add just enough to just come up to the top of the ingredients.
7Don’t add to much! The cook needs a glass to be sure it is good champagne!
June 20, 2017
Sauerkraut with champagne… what else you need?
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