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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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  • Makes: 4 servings
  • Prep: 25 mins
  • Cook: 1 hr

Pork and Sauerkraut

Reviews (0)

3.0 by 1 people

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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.
  1. 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.
  1. 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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