Pork with apples and sauerkraut

    Pork with apples and sauerkraut


    12 people made this

    About this recipe: The sweetness of apples, brown sugar and juniper berries compliment the sauerkraut in this hearty all-in-one pork dish.

    Serves: 4 

    • 4 rashers streaky bacon, cut into 2cm pieces
    • 1 onion, chopped
    • 1 (500g) jar sauerkraut, drained
    • 1 1/2 tablespoons dark dark brown soft sugar
    • 1L chicken stock, plus more if needed
    • 3 potatoes, quartered
    • 1 large Granny Smith apple, cored and sliced
    • 12 juniper berries
    • 6 whole black peppercorns
    • 2 whole cloves
    • 1 sprig fresh parsley
    • 1 bay leaf
    • 4 (170g) boneless pork chops, 1cm thick
    • 450g Polish sausage, cut into 5cm pieces

    Prep:25min  ›  Cook:1hr20min  ›  Ready in:1hr45min 

    1. Place the bacon in a large, deep saucepan or casserole pot, and cook over medium-high heat, stirring to turn pieces occasionally, until evenly browned, about 10 minutes. Drain the bacon pieces on kitchen paper. With another piece of kitchen paper, wipe the bacon dripping out of the pan but keep as much of the brown bits as possible. Stir in the sauerkraut, dark brown soft sugar and chicken stock, stirring to dissolve the sugar. Add the potatoes and apple slices.
    2. Place the juniper berries, peppercorns, cloves, parsley and bay leaf into a small square of muslin, and tie the ends together to make a spice bag (or place the spices into a stainless steel tea ball). Place the spice bag into the pot, and add the pork chops and sausage pieces. Add more chicken stock, if needed, to just cover the ingredients. Bring to the boil, reduce heat and simmer until the potatoes are very tender, about 1 hour.
    3. To serve, use a slotted spoon to remove the sauerkraut, potatoes and apple slices to the centre of a serving platter. Arrange pork chops and kielbasa pieces around the outside of the platter.

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