German Steamed Sauerkraut |
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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 6 |
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This dish is always served with pork at our house. We especially like it with pork hocks baked with the sauerkraut. and boiled potatoes. Ingredients:
2 lbs sauerkraut |
1 tbsp lard or shortening |
1/2 cup finely chopped onion |
1 tbsp sugar |
2 cups cold water |
6 whole black peppercorns |
2 small bay leaves |
1 whole allspice |
1/2 pound smoked pork hocks or regular pork hocks |
1 large raw potato, peeled |
Directions:
1. Drain sauerkraut, wash under cold running water, and let it soak in a pot of cold water for 10-10 minutes. A handful at a time, squeeze the sauerkraut until it is completely dry.
2. In a heavy 4 quart casserole, melt lard or shortening until a haze forms above it. Add the chopped onions and cook, stirring 8-10 minutes, or until onions are lightly browned. Add sauerkraut, sugar and 2 cups of water mix thoroughly , separating the strands of sauerkraut with a fork. Add spices to mixture and place pork on top of mixture. Bring to a boil over high heat, reduce heat to low, cover and cook for 20 mintues. Grate the raw potatoe directly into the casserole, and with a fork, stir into the sauerkraut mixture . Cover and cook at 350 degrees for 2 hours. or until sauerkraut has absorbed most of the liquid. If too dry, add a little more water. Remove and discard spices. Taste for seasoning .
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