Saurerkraut with pork & cider

1 Servings

Ingredients

Quantity Ingredient
2 Green apples
3 Potatoes, about 1 1/4 lb
Total weight
¼ cup Lard
2 cups Onions, chopped
1½ teaspoon Garlic, minced
1 teaspoon Caraway seeds
2 pounds Sauerkraut
6 Juniper berries
1½ pounds Cooked smoked shoulder butt
1 Bay leaf
¾ cup Apple cider
¾ cup Chicken broth
1 Slice white bread, crumbled
¼ cup Milk
1 pounds Lean ground pork
¼ cup Fresh chopped parsley
½ teaspoon Cumin
½ teaspoon Coriander
1¼ pounds Kielbasa or polish sausage

Directions

1. Peel and core the apples. Cut them into quarters, then cut the quarters crosswise into thin pieces. There should be about 2½ cups. 2. Peel the potatoes and cut in half crosswise. Keep in cold water to cover. 3. Heat the lard in a large, heavy casserole and add 1 ½ cups of the onions and 1 tsp garlic. Cook, stirring, until wilted. Add the caraway seeds and cook briefly. Stir in the apples.

4. Rinse and drain the sauerkraut. Squeeze it to extract excess liquid. Add the juniper berries and sauerkraut to the casserole. 5.

Place the pork butt in the center of the sauerkraut. Add the bay leaf, cider and broth. Cover closely. Bring to a boil and cook 15 min. 6. Meanwhile, combine the bread and milk in a mixing bowl and blend with the fingers. Add the ground pork, remaining onion and garlic, the parsley, cumin and coriander. Blend well. Shape into 6-8 equal balls. 7. Arrange the meatballs and kielbasa over the sauerkraut. Add the drained potatoes. Cover again and continue cooking 20 min. 8. Remove the bay leaf. Slice the pork butt and kielbasa and serve with the sauerkraut, meatballs and potatoes.

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