Pork and Sauerkraut
Recipe from
Better Homes and Gardens
Allspice and juniper berries are the perfect accents for Canadian bacon. Look for juniper berries with the spices in your grocery store.
Servings:
Makes 4 to 6 servings.
Prep Time:
25 mins
Total Time:
1 hr 25 mins
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Ingredients
-
1 32-ouncejar or two 16-ounce cans sauerkrautsee savings
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1 tablespooncooking oilsee savings
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1medium onion, chopped (1/2 cup)see savings
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1large peeled potato, coarsely shredded (about 1-1/4 cups)see savings
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1 tablespoonsugarsee savings
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1-1/2 teaspoonscaraway seedsee savings
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2-1/2 cupswatersee savings
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2 teaspoonsjuniper berriessee savings
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1 teaspoonwhole peppercornssee savings
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1/2 teaspoonwhole allspicesee savings
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2bay leavessee savings
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1 1-poundpiece Canadian-style bacon or smoked, boneless pork shoulder rollsee savings
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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: Calories 276, Total Fat 10 g, Saturated Fat 3 g, Cholesterol 41 mg, Sodium 2610 mg, Carbohydrate 27 g, Fiber 7 g, Protein 21 g. Daily Values: Vitamin C 89%, Iron 29%.
Percent Daily Values are based on a 2,000 calorie diet
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