Gerd's
Bavarian Wirtshaus
Meat
Dishes
Smoked
pork loin with sauerkraut
800 g smoked pork loin, 750 g sauerkraut,
25 g pork dripping or oil, 2 cloves, 1 bay leaf, 3 juniper berries, salt,
sugar, 1 apple, 1 onion.
Peel and finely chop the onion.
Heat the fat and fry the onion in the fat.When glassy add the sauerkraut
and 250 ml pour water to the fried onions. Bring to boil. Peel and slice
the apple. Add the apple,the cloves, bay leaf and juniper berries to the
sauerkraut. Taste it with salt and suggar.
Wash the smoked pork loin under
cold running water and place it on the sauerkraut. Cook for about
50 minutes. Cut the cooked meat into slices and serve with the sauerkraut
and mashed potato.
Last update 07/28/97