Alsatian Pork and Sauerkraut

Alsatian Pork and Sauerkraut This is a French recipe, very easy and a real comfort food. An all in one pot meal! I have gotten people who say they don’t like sauerkraut to try this dish. They couldn’t believe how good it is and asked for more.

Ingredients

Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 25 mins

    COOK : 1 hr 20 mins

    TOTAL : 1 hr 45 mins

    SERVING : 4

    YIELD : 4 servings

  • Place the bacon in a large, deep pot, and cook over medium-high heat, stirring to turn pieces occasionally, until evenly browned, about 10 minutes. Drain the bacon pieces on a paper towel-lined plate. With a paper towel, wipe the bacon grease out of the pot but keep as much of the brown bits as possible. Stir in the onion, sauerkraut, brown sugar, and chicken broth, stirring to dissolve the sugar. Add the potatoes and apple slices.

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  • Place the juniper berries, peppercorns, cloves, parsley, and bay leaf into a small cheesecloth square, and tie the ends together to make a spice bag (or place the spices into a stainless steel tea ball). Place the spice bag into the pot, and add the pork chops and kielbasa sausage pieces. Add more chicken broth, if needed, to just cover the ingredients. Bring the pot to a boil, reduce heat, and simmer until the potatoes are very tender, about 1 hour.

  • To serve, use a slotted spoon to remove the sauerkraut, potatoes, and apple slices to the center of a serving platter. Arrange bacon, pork chops, and kielbasa pieces around the outside of the platter.

Per Serving: 766 calories; protein 44g; carbohydrates 51.9g; fat 41.8g; cholesterol 139.1mg; sodium 2024.1mg. The apples and brown sugar take the strong tartness out of the sauerkraut. It is a very savory dish for a cold winter night!