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Ingredients:
2 strips bacon
1 small onion, chopped
2 pounds sauerkraut
2 bottles dark beer
2 tablespoons caraway seeds
2 tablespoons brown sugar
1 tablespoon butter
2 pounds of assorted wurst (bratwurst, weisswurst, knockwurst)
2 smoked pork chops
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Directions:
Fry the bacon in a large dutch oven. Remove the bacon and sauté the onion
in the rendered fat over low heat until it is lightly browned and tender. Rinse
the sauerkraut several times, squeezing well to remove the salty brine. Add the
sauerkraut to the pot along with the beer, caraway seeds and brown sugar. Bring
to a boil and then simmer, partially
covered, for 2 hours. In a large skillet, melt the butter and add the assorted
wurst. Sauté until they’re
brown. Add them to the sauerkraut along with the smoked pork chops and simmer
for another hour. Add more beer if necessary.
Serves 6.
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