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| Judy's Sauerkraut |
"This is my friend Judy's sauerkraut recipe, and for my part, it is absolutely the exceptional. Great served with crusty rye bread, mashed potatoes, and freshly cooked apples. Combine the kraut with a meat entree and bake in the oven at a low temperature 1 to two hours. Examples of meat entrees that paintings surely well are small pork roasts, tenderloins, or chops, bratwursts, knockwursts, and kielbasa. Slow cooker temperatures vary, so this will be carried out sooner than eight hours."
Ingredients :
- 2 pounds sauerkraut, drained
- 2 tablespoons bacon drippings
- 2 onion, coarsely chopped
- 1 1/4 cups pork broth
- 3 whole cloves
- 1 bay leaf
- 4 juniper berries
- 2 teaspoons caraway seeds
- salt to flavor
- 1 teaspoon white sugar, or to taste
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 8H15M |
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- Place the sauerkraut, bacon drippings, and onion into a sluggish cooker. Pour within the red meat broth, then season with cloves, bay leaf, juniper berries, caraway seed, salt, and sugar. Stir to combine.
- Cook on Low 8 hours.
Notes :
- Substitute beer for half of the red meat broth, if desired.
- Try the use of a Reynolds® slow cooker liner in your sluggish cooker for less difficult cleanup.
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