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OxfordPress.com

Sauerkraut recipe

By Ann Heller

Dayton Daily News

Makes 4 servings
2-pound bag of sauerkraut
4 slices thick-cut bacon
1 cups coarsely chopped onion
1 large carrot, sliced
3 cloves garlic, sliced
1 teaspoon cracked black pepper
10 juniper berries (or 1 tablespoon gin)
1 teaspoon dried thyme
2 bay leaves
1 12-ounce bottle hard cider
1 cup chicken broth
1 slab ribs, cut into 3-rib portions
4 Yukon Gold potatoes, peeled, each cut into 6 pieces (optional)
4 knockwurst

Preheat oven to 375 degrees.

Cut the bacon into half-inch pieces. In a heavy dutch oven or enameled casserole, saute the bacon until cooked but not crisp. Spoon out with a slotted spoon and set aside.

In the remaining drippings, cook the onion and carrot over low heat until the onion is soft, about 10 minutes. Stir in the sliced garlic and cook for 1 minute.

Stir in the juniper berries, thyme and kraut, and tuck the bay leaves into the kraut. Pour the hard cider and broth over the kraut. Bring to a boil, cover and place in the oven, and cook for 1 1/2 hours.

Brown the rib sections in a skillet. Place on top of the kraut. Add a little more broth to the skillet and pour that over the kraut. Cover again and cook for another 1 1/2 hours. After an hour, tuck the potatoes into the kraut to cook for the remaining 30 minutes.

Shortly before serving, brown the knockwurst under a broiler. It can be served.

Serve with apple slices cooked in butter and hard cider for the adults, sweet cider for children.