Pork and Sausage With Sauerkraut (bacon, pork spareribs, sausages, and smoked ham) |
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Prep Time: 60 Minutes Cook Time: 180 Minutes |
Ready In: 240 Minutes Servings: 10 |
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Ingredients:
6 slice(s) bacon |
2 bay leaves |
1 tablespoon(s) brown sugar |
3 clove(s) garlic, sliced thin |
2 granny smith apples, cored and sliced |
15 juniper berries |
8 peppercorns |
2 pound(s) pork spareribs, cut into 3-inch pieces |
3 pound(s) sauerkraut, lightly rinsed and drained |
2 pound(s) sausages (any combination of knockwurst, kielbasa or other sausages) |
1/2 pound(s) smoked ham, cut into 2-inch cubes |
2 cup(s) white wine, such as dry riesling |
3 medium yellow onions, chopped |
Directions:
1. In 6- to 8-quart pot, saute the bacon until no longer translucent. Add the onions and garlic and brown lightly. Add the apples, sauerkraut and wine. Tie the juniper berries, peppercorns and bay leaves in cheesecloth and place in pot. Add brown sugar and stir. Top the mixture with the cut spareribs and cover.
2. Cook for 2 hours on medium-low heat, keeping the mixture at a bare simmer.
3. Stir the ham cubes into the kraut and place the sausage on top. (Do not cut the sausage.) Cover and cook for 30 minutes.
4. Place the kraut in the center of a large serving platter, and arrange the ribs and sliced sausage around it.
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