Willy's Sauerkraut Skillet Recipe #171677
I adapted this recipe from Gudrun Rutschitzka's 'Neue Landfrauen Rezepte'. Posted for the Zaar World Tour 2006. I haven't tried it yet, but it's described as quick and heavenly. It's not really that quick actually, but once you've done the main browning and frying, it just cooks itself.
by -Sylvie-
1½ hours | 30 min prep
SERVES 4
- 2 ounces smoked bacon, cubed finely (50gr)
- 2 onions, cubed finely
- 2 tablespoons pork drippings or lard
- 14 ounces sauerkraut
- 1 lb mixed ground meat (pork and beef)
- 1 cup vegetable broth, good quality
- 3 garlic cloves, minced
- 2 bay leaves
- 6 juniper berries
- 1 teaspoon mustard seeds
- 1 clove
- 1/2 teaspoon cumin seed
- 1/2 teaspoon sugar
- 1 tablespoon tomato paste
- pepper, to taste
- salt, to taste
- cayenne pepper, to taste
- In a heavy based frying pan, heat the drippings and fry the bacon until golden.
- Add the ground meat to brown, making sure you brake it up well.
- Once the meat is no longer pink, add tone of the onions and fry for a further 6-8 minutes.
- Add the broth and mix in the sauerkraut.
- Add the garlic, together with all the spices and tomato puree.
- Stir well and season with salt, pepper and cayenne pepper to taste.
- Cover the pan and allow to slowly simmer on a low heat for 50 minutes, stirring once or twice just to make sure it doesn't stick.
- Once its cooked add the second onion, allow to stew for a few minutes and serve with mashed potatoes.
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5 stars