Sauerkraut with apples and beer

Sauerkraut with apples and beer

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
825g tinned sauerkraut
60g butter
2 rashers streaky bacon, rind removed and diced
or 30g speck, rind removed and diced
1 large onion, finely chopped
1 large tart apple, peeled, cored and diced
4 juniper berries, crushed
625ml beer
1 large potato, peeled and grated
2 tablespoons sugar
salt and freshly ground black pepper

Method

  1. Place sauerkraut in a colander, rinse under running hot water and drain well. Heat butter in a large heavy saucepan and fry bacon or speck for 1–2 minutes, then add onion and cook, stirring, until onion is softened. Add sauerkraut, apple and crushed juniper berries and cook over low heat for 15 minutes, stirring frequently.
  2. Pour in beer and simmer for 30 minutes, then add potato and simmer for another 30 minutes, adding more beer if necessary to keep mixture moist. Season with sugar, salt and black pepper. Excellent with pork and sausage dishes.
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