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BRAISED SAUERKRAUT
1 jar (32 oz.) sauerkraut, rinsed and drained
3 tbsp peanut oil
4 oz. Fatty turkey ham or bacon (for seasoning)
1 tbsp unsalted butter
1 onion, finely chopped
1 pippin apple, peeled, cored and grated
1 bay leaf
4 whole cloves
Pinch of red pepper flakes
2 tbsp chopped parsley
¾ c beer
Preheat oven to 200 F. Squeeze as much liquid from the sauerkraut as possible. Heat the oil in a heavy skillet. Render half of the bacon, discard bits, and add butter and sauté onions until they are golden brown. Add the apple and sauté for 2 minutes add the remaining bacon, bay leaf, cloves and pepper flakes; stir 1 minute. Increase heat to high and add the sauerkraut a little at a time, stirring constantly until all liquid is evaporated. Add the parsley and half of the beer, stirring to deglaze the pan. Reduce heat to low and simmer (covered) for 30 minutes adding the remaining beer as needed to keep from scorching. When all the beer has been absorbed, transfer to an uncovered casserole and bake for 15 minutes. Serves 6-8 as a side dish.
If desired, brown sausages in a separate skillet and add them after the first addition of beer. |
