Sauerkraut With Cider and Pork

Name: Sauerkraut With Cider and Pork
Total time: 1 h
Yield: 6 to 8 servings
Cuisine: french
Ingredients: 1 porkette (cooked smoked shoulder butt), 1 1/2 pounds; 2 green apples, about 3/4 pound; 3 Idaho potatoes, about 1 1/4 pounds; 1/4 cup lard or solid white shortening; 1 1/2 cups coarsely chopped onions; 1 teaspoon finely minced garlic; 1 teaspoon caraway seeds; 2 pounds sauerkraut; 6 juniper berries; 1 bay leaf; 3/4 cup apple cider; 3/4 cup chicken broth; 6 to 8 boulettes de porc (see recipe); 1 link kielbasa or Polish sausage, about 1 1/4 pounds

By Pierre Franey

Total Time: About 1 hour
Rating: 4(31)
Notes: Read community notes

Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:6 to 8 servings

1porkette (cooked smoked shoulder butt), 1½ pounds
2green apples, about ¾ pound
3Idaho potatoes, about 1¼ pounds
¼cup lard or solid white shortening
1½cups coarsely chopped onions
1teaspoon finely minced garlic
1teaspoon caraway seeds
2pounds sauerkraut
6juniper berries
1bay leaf
¾cup apple cider
¾cup chicken broth
6 to 8boulettes de porc (see recipe)
1link kielbasa or Polish sausage, about 1¼ pounds

Ingredient Substitution Guide

Preparation

Step 1
Cut and pull away the cloth covering of the pork butt.
Step 2
Remove the stems from the apples. Peel and core the apples, and cut them into quarters. Cut the quarters crosswise into thin pieces. There should be about 2½ cups.
Step 3
Peel the potatoes, and cut each in half crosswise. Let the potatoes stand in water to cover until ready to be used.
Step 4
Heat the lard in a large, heavy casserole, and add the onions and garlic. Cook, stirring, until the onions are wilted.
Step 5
Add the caraway seeds and cook briefly. Add the apples, stirring.
Step 6
Rinse and drain the sauerkraut. Squeeze it to extract excess liquid. Add the sauerkraut and juniper berries to the casserole.
Step 7
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 minutes.
Step 8
Arrange the boulettes of pork and kielbasa over the sauerkraut. Drain the potatoes and add them. Cover closely and continue cooking 20 minutes. Remove the bay leaf.
Step 9
Slice the meats, and serve with the pork balls, potatoes and sauerkraut.

Ratings

4 out of 5

31 user ratings

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Sharon4 months ago

We did enjoy this. Followed recipe mostly, no pork meatballs, had to use apple juice instead of cider. Cut up potatoes more than called for and still needed at least 15 minutes more but will do again.

Gloria Rohmann5 months ago

I made half a recipe, using only 1 lb of keilbasa. Did not add other meats. I skipped the juniper berries because I did have any. It was delicious, and made enough for 3-4 servings.

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