Shortcut Choucroute
- Total Time
- 2 hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 3pounds sauerkraut
- 1large onion, chopped
- 10juniper berries
- 2cups dry white wine, preferably Alsatian riesling
- 1pound slab bacon, in one piece
- 1pound kielbasa or other dark sausage
- 3bratwursts or other light sausages
- 3smoked loin pork chops
- Salt and freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
852 calories; 60 grams fat; 20 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 10 grams polyunsaturated fat; 19 grams carbohydrates; 9 grams dietary fiber; 6 grams sugars; 47 grams protein; 2776 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Wash sauerkraut, and drain well.Combine with onion, juniper berries and wine in a large skillet or broad pot. Add enough water to come about two-thirds of the way up the side of the sauerkraut (in some pots,the wine may provide enough liquid). Turn heat to high and bring to a boil.
- Step 2
Lower heat, and nestle the bacon in the sauerkraut. Cover,and cook 1 hour; then, add sausages and pork chops,Recover,and cook another 30 to 45 minutes.Sauerkraut should be tender but retain some crunch.Season with salt and pepper to taste.
- Step 3
Cut meat into pieces and serve on platter with sauerkraut, hot mustard on the side.
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