Pork and Sauerkraut

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.

Recipe from Better Homes and Gardens
SERVINGS
4 to 6
PREP TIME
25 mins

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.

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
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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.
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 information

Per Serving: cal. (kcal) 276, Fat, total (g) 10, chol. (mg) 41, sat. fat (g) 3, carb. (g) 27, fiber (g) 7, pro. (g) 21, vit. C (mg) 53, sodium (mg) 2610, iron (mg) 5, Percent Daily Values are based on a 2,000 calorie diet
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