Print
Sauerkraut with cider, pork and fried potatoes
Servings 5
Ingredients
- 1 kg porkette cooked smoked shoulder (german; Schäufele)
- 2 apples green
- 60 g lard
- 3 onions coarsely chopped
- 2 tsp garlic finely minced
- 1 ½ tsp caraway seeds
- 1 kg sauerkraut fresh
- 6 juniper berries
- 1 bay leaf
- 200 ml apple cider
- 200 ml chicken broth
- 10 potatoes waxy, medium
- 3 tbsp clarified butter
- salt & pepper
- paprika
Instructions
-
Remove the stems from the apples. Peel and core the apples and cut them into quarters. Cut the quarters crosswise into thin pieces.
-
Heat the lard in a large, heavy casserole, and add the onions and garlic. Cook, stirring, until the onions are wilted.
-
Add the caraway seeds and cook briefly. Add the apples, stirring.
-
Rinse and drain the sauerkraut. Squeeze it to extract excess liquid. Add the sauerkraut and juniper berries to the casserole.
-
Place the pork butt in the center of the sauerkraut. Add the bay leaf, cider and broth. Cover closely. Bring to a boil and cook, simmering, 35 – 45 minutes.
-
Boil the potatoes “al dente”, let them cool completely (or cook the day before).
-
Cut the potatoes into slices and season with salt, pepper and paprika on both sides.
-
Melt the clarified butter in a hot pan, add the potatoes slices and fry them until golden brown, swirling occasionally
-
If the meat is easy to pierce, it is done. Remove the bay leaf. Slice the meat and serve with the potatoes and the sauerkraut.
Recipe Notes
Photo by https://www.schwarzwald-kochbuch.de/rezept/Geraeuchertes_Schaeufele__78x136.htm