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Champagne Saurkraut. Brown bacon in the botton of a 6-8 quart ovenproof casserole. When fat has been rendered, set aside bacon pieces, and leave fat in the botton of the dish. Rinse saurkraut very well to remove brine. Then squeeze into tennis-ball sizes mounds to get out the water--separate and dry well with paper towels. Layer about 1/3 in bottom of bacon pan. Arrange bacon pieces, pig's feet or bones, onions, carrots, and juniper on top of the saurkraut. Then add the rest of the saurkraut. Pour wine evenly over the whole lot. Then add chicken stock carefully--you want the casserole to be damp but not soupy. Reserve any extra stock for the cooking process. Cut out a parchment circle to fit over the top, cover with the circle and a lid, and bake in a preheated 350 degree oven for one hour, 15 min. Check every so often, and if top is drying out, add more stock. About 40 min. before the time is up, add the meat and potatoes, tucking them into the top layer of saurkraut. Serve the saurkraut with the meat and potato garnish, carrots and onions if you feel like it (but probably not the pig's feet :)), and the same wine that you cooked with.
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