COMMENT:
Sauerkraut is one of the most underated dishes in the South. Most
southerners are reminded of the sour, bitter kraut they were served
during their elementary school days, rather than the richly garnished
sauerkraut of Alsace Lorraine, France. This recipe is from Olga
Hirsch, who brought it with her from that region when she moved
to Donaldsonville in the 1940s. It is a classic and well worth the
effort!
INGREDIENTS:
- 2 (32 ounce) jars Vlassic sauerkraut
- 1/2 pound bacon, cubed
- 3 links heavy smoked sausage, sliced
- 1 ham steak, bone-in and cubed
- 3 pieces smoked pork hocks
- 6 links Polish sausage
- 2 cups onion, diced
- 1/4 cup garlic, minced
- 1 1/2 tbsps flour
- 1 quart chicken stock
- 1 (12-ounce) bottle beer
- 1 cup dry white wine
- 6 juniper berries
- 2 small bay leaves
- 8 small potatoes, halved
- salt and pepper to taste
METHOD:
The secret to great sauerkraut is complete rinsing the product prior
to cooking, 2-3 times minimum, under cold, running water. It is
imperative that this step be completed to remove the sour brine
from the cabbage. Drain well. In a heavy-bottom cast iron pot, sauté
bacon over medium-high heat until fat is rendered. Do not brown.
Add smoked sausage and cook 2-3 minutes longer. Add onion and garlic
and sauté 3-5 minutes. Add flour, blending well into the
seasoning mixture. Add chicken stock, beer, wine and juniper berries.
Bring to a rolling boil and season stock to taste using salt and
pepper. Add sauerkraut, blending well into the mixture. Bring to
a rolling boil, reduce to simmer and top with cubed ham steak, smoked
pork hocks and Polish sausage. Add bay leaves, cover and simmer
1 1/2 hours stirring occasionally. Add potatoes and continue to
cook 15-20 minutes or until tender. Serve sauerkraut with equal
portions of meat. |
