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| Bavarian Sauerkraut |
| Yields: 20 servings |
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| INGREDIENTS |
1 gallon sauerkraut, washed and drained, as it is very salty
coming out of the can
8 juniper berries
to taste caraway seeds
3 bay leaves
1 T salt
1 T pepper
to taste sugar
1/4 lb smoked bacon browned with drippings
4 T granulated onion
1 1/2 C water
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| NOTE |
| If you are cooking Eisbein, you will not need bacon, as the pork
hock is smoked. Sugar is optional. Cook the Eisbein for 2 1/2 to
3 hours until tender and serve with German fried potatoes or
dumpling. Wir wuenschen Guten Appetit! |
| METHOD |
| Cook for one hour, adding sugar and browned bacon with drippings
at the end. |
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