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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
3 pounds sauerkraut |
1/2 teaspoon caraway seeds |
12 peppercorns, or 1/4 teaspoon coarsely cracked pepper |
2 carrots, scraped and cubed |
1 pound smoked pork butt (boneless), trimmed and thickly sliced |
4-6 pork shoulder chops, bone removed |
1 cup rhine or alsatian wine |
1 teaspoon salt, or to taste |
1/2 pound knockwurst |
Directions:
1. Combine the sauerkraut, caraway seeds, peppercorns or cracked pepper and carrots. Place in the bottom of a large kettle. Arrange the pork butt slices and the shoulder chops over the top of the sauerkraut. Add the wine and salt, cover tightly and cook over very low heat 2-3 hours. This dish tastes best if cooked a day ahead, as it should be prepared at least 6 hours before serving time and allowed to stand. Reheat, adding knockwurst, approximately 20 minutes before serving. Serve with boiled or mashed potatoes.
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