Hearty sauerkraut pot

Name: Hearty sauerkraut pot
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 400 g neck or shoulder of pork); 1 Onion; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Rose peppers; 1 TABLESPOON Tomato paste; 1/2 l clear broth (instant); 1/4 l apple juice; 1 jar(s) (850 ml/ 770 g) Sauerkraut; 2 Bay leaves; 6-8 Juniper berries; 500 g Potatoes; 150 g Cabanossi; 7-10 Tbsp Pepper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

400 g neck or shoulder of pork)
1 Onion
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Rose peppers
1 TABLESPOON Tomato paste
1/2 l clear broth (instant)
1/4 l apple juice
1 jar(s) (850 ml/ 770 g) Sauerkraut
2 Bay leaves
6-8 Juniper berries
500 g Potatoes
150 g Cabanossi
7-10 Tbsp Pepper

Directions

1
Wash the meat, dab dry and cut into cubes. Peel onion and also dice. Heat the oil in a casserole and fry the meat thoroughly. Season with salt and paprika.
2
Add tomato paste and onions, braise briefly, deglaze with broth and apple juice. Add sauerkraut, bay leaves and juniper berries. Cover and braise for about 45 minutes. In the meantime wash, peel and dice the potatoes.
3
Cabanossi cut into slices. Add to the stew 15-20 minutes before the end of the cooking time and braise. Season stew with salt, pepper and paprika. Serve with sour cream to taste.