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Prep Time: 30 Minutes Cook Time: 4 Minutes |
Ready In: 34 Minutes Servings: 8 |
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Slow cooked very savory dish for those cold winter days. Ingredients:
2 tablespoons olive oil |
2 garlic cloves, chopped |
1 red onion, thinly slice |
1 carrot, chopped |
1 (28 1/2 ounce) jar bavarian-style sweet sauerkraut |
10 coriander seeds |
10 black peppercorns |
5 juniper berries |
2 bay leaves |
1 teaspoon dried thyme |
1 (14 ounce) can chicken broth |
1 tablespoon liquid smoke |
1 cup dry white wine or 1 cup dry vermouth |
3 lbs smoked ham hocks |
1/2 lb chopped bacon |
2 lbs assorted sausages (bratwurst, kielbasa) |
Directions:
1. In a Dutch oven, heat oil over medium/high heat.
2. Sauté carrot and onion until they begin to brown, add the garlic, sauté 2 more minutes.
3. Add the sauerkraut, coriander seeds, peppercorns, juniper berries, bay leaves, thyme, liquid smoke, broth and wine; bring to a boil over medium high heat.
4. Lower the heat to a simmer, add the ham hocks and bacon, cover the meat with the kraut, place the cover on the pot and cook for 2 hrs (stirring occasionally).
5. Add the sausages and simmer for 2 more hours.
6. Dig in and enjoy.
7. Rye bread and German beer is good with this dish and a little Asbach afterwards.
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