Beer stewed pork with sauerkraut - Detailed recipes with photos.

Beer stewed pork with sauerkraut – a detailed recipe cooking. AT ремя: 3 час. 20 min Difficulty: easy Servings: 8 – 10 In recipes, measured capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

450 gr chopped into slices 8 cm long. garlic sausage or knuckwurst sausages
450 gr cut into slices 8 cm long. bratwurst sausages or calf sausage
4 thin smoked pork cutlets without bone (or 8 very small smoked pork cutlets without bone)
2 pork shanks (make cuts on the skin)
900 gr. fresh or canned sauerkraut
4 tbsp. l (60 gr.) Butter or duck, chicken or goose fat
110 gr. sliced 1 cm thick smoked on bacon and apple chips
3 peeled and chopped rings of medium onion heads the size
4 sprigs of fresh thyme
2 bay leaves
1.5 tsp black pepper peas
8 slightly crushed juniper berries
1 garlic head cut across in half
2 tbsp. chicken broth
2 tbsp. dark or amber beer
Creole, whole grain or Dijon mustard for filing

Recipes with similar ingredients: pork, bacon, kupat (sausages for frying), sausage, sauerkraut, duck fat, onions, garlic, bay leaf, black peppercorns, juniper berries, dark beer, whole grain mustard, thyme

Recipe preparation:

Preheat the oven to 160 ° C. Put sauerkraut in a colander. and rinse quickly to remove some salt from the brine: do not flush it too long, otherwise it will lose most your taste. (If the cabbage is not too salty, use it as there.) Squeeze to remove most of the excess fluid. Вlarge pan of inactive material over moderately low heat melt 3 tbsp. l (45 gr.) Butter and put the bacon. Cook until most of the fat has melted, about 4 minutes. Add the onion and continue to fry until soft, 8-10 minutes, but not let’s brown him.
Transfer the bacon-onion mixture to a baking dish from inactive material or a large roasting pan. Add squeezed cabbage and mix. Take a small piece of gauze and make a bouquet garnish of thyme, bay leaves, black pepper, peas, berries juniper and garlic. Put it in a baking dish. Add shanks, chicken stock and beer, mix. Cover the form and bake without stirring until the shanks are almost soft, about 1.5 hours
At this time, in a large skillet over high heat, melt the remaining tablespoon of butter and saute the sausage with both sides. Then fry the pork cutlets. When the shanks become almost soft, remove the mold from the oven. Put the sausage on cabbage. If the liquid has evaporated less than 2/3, add another some water. Cover the pan and put it back in the oven. Cook for about 30 minutes, until the sausage is soft and tender. warms up. Add the pork cutlets, put them on the cabbage and hold it down. Cover and refill the oven. Cook until the pork cutlets are warm and soft, about another 30 min. Remove the mold from the oven and discard the garnish bouquet. Serve immediately, putting in each serving sausage of each kind, part of the shank, part of the pork chop and a little cabbage. Put on table mustard.