Sauerkraut from Freiburg

By Bram Hofland, Apeldoorn (Gld), The Netherlands

Ingredients

2 to 2,5 pounds potatoes
Salt to taste
1 large or 2 small sweet/sour apples (Golden Rennet)
1,5 Ounce butter
0,5 to 0,75 pound lean pork-steak cut in about 1/8 inch (thick) shreds
2 large onions coarsely chopped
salt and freshly ground white pepper
roughly 5 fluid ounces light (Pilsner) beer
about 4 tablespoons dry (white) bread crumbs
about 2 tablespoons melted butter
1 pound sauerkraut

Directions

Boil patotoes 15 - 20 minutes in plenty salted water. Pour off water and let potatoes steam dry. Mash potatoes. Meanwhile let the sauerkraut leak out in a strainer. Loosen sauerkraut with fork. Squeeze by hand as much of the remaining moisture out of sauerkraut as you possibly can. loosen sauerkraut again.

Heat butter in a thick bottomed pan. Add pork as soon as most of the foam from butter has disappeared and fry pork (moderate heat) ,constantly stirring, for about 5 minutes.

Add onions and fry another 5 minutes. Add salt and pepper and spread sauerkraut over pork and onion mixture. Turn everything over a few times with a large spoon or spatula. Add Pilsener beer and bring mixture to boil. Reduce heat and let everything simmer (lid on the pan) gently for 15-20 minutes.

Add grated apple. Mix well.

Simmer everything, without lid, for another 15-20 minutes till most of the moisture is gone.

Put everthing in pan with the mashed potatoes and mix thoroughly.

Do over in a buttered oven dish. Smoothen top of mixture with spoon or spatula. Cover dish evenly with bread crumbs wich are sprinkeld with the melted butter. Clean ovendish sides with paper kitchen towel. Place dish in a 400 F (200 C) pre-heated oven for about 25 minutes till bread crust is golden brown. Presentatie: in oven dish

Servings

Time to prepare

20-25 minutes. Cook Time: 90-95 minutes.

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