Basic information

Saurerkraut with pork & cider


 Juniper berries
3/4 c
 Apple cider
3/4 c
 Chicken broth
 Potatoes, about 1 1/4 lb
2 lb
2 c
 Onions, chopped
 Green apples
1/4 c
1/4 c
1/4 c
 Fresh chopped parsley
1/2 tsp
1/2 tsp
1 1/4 lb
 Kielbasa or polish sausage
1 1/2 tsp
 Garlic, minced
1 1/2 lb
 Cooked smoked shoulder butt
1 tsp
 Caraway seeds
1 lb
 Lean ground pork
 Bay leaf
 Slice white bread, crumbled
 Total weight


1. Peel and core the apples. Cut them into quarters, then cut the quarters crosswise into thin pieces. There should be about 2 1/2 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 1/2 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.