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Sauerkraut is one of the most underrated
dishes in the South. Most southerners are reminded of the sour,
bitter kraut they were served during their elementary school days,
rather than the richly-garnished sauerkraut of Alsace Lorraine,
France. Olga Hirsch brought this recipe from that region when she
moved to Donaldsonville in the 1940s. It is a classic and well worth
the effort!
Ingredients:
2 (32-ounce) jars Vlassic® sauerkraut
½ pound bacon, cubed
3 links heavy smoked sausage, sliced
1 ham steak, bone-in and cubed
3 pieces smoked pork hocks
6 (6-inch) links Bratwurst
2 cups diced onions
¼ cup minced garlic
1½ tbsps flour
1 quart chicken stock
1 (12-ounce) bottle beer
1 cup dry white wine
6 juniper berries
salt and black pepper to taste
2 small bay leaves
8 small potatoes, halved
Method:
The secret to great sauerkraut is removing the sour brine from cabbage.
Prior to cooking, rinse product under cold running water 2–3
times and drain well. In a cast iron pot, sauté bacon over
medium-high heat until fat is rendered. Do not brown. Add smoked
sausage and cook 2–3 minutes longer. Add onions and garlic
and sauté 3–5 minutes. Stir in flour then add chicken
stock, beer, wine and juniper berries. Bring to a rolling boil,
then season with salt and pepper. Blend in sauerkraut. Return to
a rolling boil. Reduce heat to simmer. Add ham and bone, pork hocks
and Bratwurst. Season with bay leaves. Cover and simmer 1½
hours, stirring occasionally. Stir in potatoes and continue to cook
15–20 minutes or until tender. Serve sauerkraut with equal
portions of meat.
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