Braised Sauerkraut from The Complete Book of Home Preserving by Mary Norwak
Drain the sauerkraut and rinse it well in cold water. Drain thoroughly and squeeze out moisture without breaking the sauerkraut. Put thin slices of salt pork on the bottom of a heavy oven-proof cas...
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Ingredients
- 2 medium onions
- 4 cloves
- ¾ pint/375 ml dry white wine
- ¾ pint/375 ml chicken stock
- 2 garlic cloves
- Black pepper
- 2 lb/1 kg sauerkraut
- 4 oz/100 g lean salt pork
- Roast duck or pheasant
- Baked ham
- Garlic sausage
- Smoked boiling sausage
- Pigs’s trotters
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