Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Sauerkraut
2 Slices of bacon, chopped
1 c Onion, chopped fine
1 ts Garlic, minced
1 Bay leaf
6 Juniper berries, crushed
1/2 ts Caraway seeds
1/2 c Dry white wine
1/2 c Chicken broth
1 lb Ham steak in a single slice
1 lb Polish sausage
Pricked in several places
With a fork

1. If you like sauerkraut that is relaively sour, do not rinse it but
simply sqeeze it dry. If you like it less sour, however, rinse it
under cold running water and drain in a colander. Press to extract
excess moisture. 2. Heat the bacon in a casserole or dutch oven and
cook until rendered of fat. Add the onion and garlic and cook until
the onion is wilted. 3. Add the sauerkraut. Tie the bay leaf, juniper
berries and caraway seeds in a small cheesecloth bag and add it. Add
the wine and the chicken broth and bring to a boil. Arrange the ham
steak and sausage in or over the sauerkraut. Cover closely and cook 1
hr. 4. Discard the cheesecloth bag. Serve the sauerkraut and meats
with boiled potatoes, rye or pumpernickle bread and mustard on the
side.

This dish: Choucroute garnie

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