Pork and Sauerkraut

Allspice and juniper berries are the perfect accents for Canadian bacon. Look for juniper berries with the spices in your grocery store.

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1 users rated this recipe an average rating of 3.0
Makes:
4 servings
Prep:
25 mins
Cook:
1 hr
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Pork and Sauerkraut

Ingredients
1
32 ounce jar or two 16-ounce cans sauerkraut
1
tablespoon cooking oil
1
medium onion, chopped (1/2 cup)
1
large peeled potato, coarsely shredded (about 1-1/4 cups)
1
tablespoon sugar
1 1/2
teaspoons caraway seed
2 1/2
cups water
2
teaspoons juniper berries
1
teaspoon whole peppercorns
1/2
teaspoon whole allspice
2
bay leaves
1
1 pound piece Canadian-style bacon or smoked, boneless pork shoulder roll

Directions

  1. Drain sauerkraut. Heat oil in a large Dutch oven or large pot. Add onion; cook and stir until onion is tender. Add sauerkraut, potato, sugar, caraway seed, and water. Mix thoroughly.
  2. Tie juniper berries, peppercorns, allspice, and bay leaves in a square of 100-percent-cotton cheesecloth; tuck bag under sauerkraut. Place meat atop sauerkraut mixture.
  3. Bring the mixture to boiling; reduce heat. Cover and simmer for 45 minutes. Uncover and boil gently for 15 minutes or until most of liquid is evaporated. Remove seasoning bag. Remove meat and cut into 1/4-inch-thick slices. Transfer sauerkraut to a large platter and arrange sliced meat on top. Makes 4 to 6 servings.

Nutrition Facts

(Pork and Sauerkraut)
    Per serving:
  • 276 kcal cal.,
  • 10 g fat
  • (3 g sat. fat,
  • 41 mg chol.,
  • 2610 mg sodium,
  • 27 g carb.,
  • 7 g fiber,
  • 21 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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