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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 10 |
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Chez Jenny is a popular chain of restaurants in Paris. This was a stolen secret... Ingredients:
3 tablespoons chicken fat |
2 onions (minced) |
2 cups riesling wine |
1 cup chicken stock |
2 lbs pork chops |
3 lbs sauerkraut (drained, rinsed) |
fresh cracked pepper (to taste) |
2 whole cloves |
6 juniper berries |
2 bay leaves |
2 garlic cloves (peeled) |
6 knackwurst of frankfurters (boiled, chunked) |
6 fresh german frankfurters (boiled, chunked) |
1 lb kielbasa (boiled, chunked) |
2 lbs small red potatoes (boiled, chunked) |
1 lb bacon (crisp cooked, crumbled) |
mustard |
Directions:
1. Heat oven 350.
2. Heat fat in a large dutch oven.
3. Add onion. Saute 3 minutes.
4. Add wine and stock. Bring to a boil.
5. Add chops, sauerkraut, pepper, cloves, berries, bay leaves and garlic.
6. Cover. Bake 1 1/2 hours.
7. Mound in the center of a large platter. Surround with sausages and potatoes. Scatter bacon on top.
8. Serve with mustards and remaining Reisling.
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