Willy's Sauerkraut Skillet

Name: Willy's Sauerkraut Skillet
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 serving(s)
Ingredients: 2 ounces smoked bacon, cubed finely (50gr); 2 onions, cubed finely; 2 tablespoons pork drippings or 2 tablespoons lard; 14 ounces sauerkraut; 1 lb mixed ground meat (pork and beef); 1 cup vegetable broth, good quality; 3 garlic cloves, minced; 2 bay leaves; 6 juniper berries; 1 teaspoon mustard seeds; 1 clove; 1/2 teaspoon cumin seed; 1/2 teaspoon sugar; 1 tablespoon tomato paste; pepper, to taste; salt, to taste; cayenne pepper, to taste

Submitted by -Sylvie-

"I adapted this recipe from Gudrun Rutschitzka's 'Neue Landfrauen Rezepte'. Posted for the Zaar World Tour 2006. I haven't tried it yet, but it's described as quick and heavenly. It's not really that quick actually, but once you've done the main browning and frying, it just cooks itself."

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photo by -Sylvie-

Ready In:: 1hr 30mins
Ingredients:: 17
Serves:: 4

ingredients

2 ounces smoked bacon, cubed finely (50gr)
2 onions, cubed finely
2 tablespoons pork drippings or 2 tablespoons lard
14 ounces sauerkraut
1 lb mixed ground meat (pork and beef)
1 cup vegetable broth, good quality
3 garlic cloves, minced
2 bay leaves
6 juniper berries
1 teaspoon mustard seeds
1 clove
¹⁄₂ teaspoon cumin seed
¹⁄₂ teaspoon sugar
1 tablespoon tomato paste
pepper, to taste
salt, to taste
cayenne pepper, to taste

directions

In a heavy based frying pan, heat the drippings and fry the bacon until golden.
Add the ground meat to brown, making sure you brake it up well.
Once the meat is no longer pink, add tone of the onions and fry for a further 6-8 minutes.
Add the broth and mix in the sauerkraut.
Add the garlic, together with all the spices and tomato puree.
Stir well and season with salt, pepper and cayenne pepper to taste.
Cover the pan and allow to slowly simmer on a low heat for 50 minutes, stirring once or twice just to make sure it doesn't stick.
Once its cooked add the second onion, allow to stew for a few minutes and serve with mashed potatoes.

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Reviews

Excellent!! I agree, not the quickest recipe I've ever used but well worth the effort non the less. I didn't have any juniper berries, and I used tvp mince insead of meat and it was still so delicious, the whole table wanted seconds!Thank you for posting this recipe Juanita

Juanita Gonzales-Me
Sylvie was correct, saying it really is not that quick of a recipe to make. But boy, was it worth the time!!! The flavors went so well together and no one ingredient over powered the other. I used good quality sauerkraut when I made this and drained off most of the juice. Also used 1/2 teaspoon mustard powder. I served it over baked potatoes. I well be making this one over and over! Thank you for a great recipe and sharing it with us. (I found my mustard seed ;-) after we ate.) Made for Zaar World Tour 2006

Charlotte J

RECIPE SUBMITTED BY

-Sylvie-

Dewsbury, West Yorkshire

Hi, I'm 31 and cooking and living in England. I was born in Germany and that's where I grew up and lived until I came to the UK to go to University in 1998. I never went back to live in Germany, even though all my family is still there.

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