Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Sauerkraut
Pork shoulder
How it's done
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Sauerkraut
Without adding any oil, fry the diced bacon in a wide pan until crispy. Reduce the heat. Add the onion, apple and sugar, sauté for approx. 5 mins. Add the sauerkraut and cook for approx. 5 mins. Pour in the wine and stock, just cover the sauerkraut with liquid. Add the juniper, mix, cover and simmer for approx. 1 hour.
Pork shoulder
Place the pork shoulder on top of the sauerkraut, simmer for approx. 1 hour, until it can easily be pierced right through with a knife. Remove the pork shoulder, carve, season the sauerkraut, serve with the meat.
| Tip: | A wonderful variation is to replace the apple with 60 g of dried cranberries. |
|---|---|
| Note: | Cooking time for the pork shoulder will depend on its weight. It is best to check at regular intervals with a fork or a toothpick whether the meat can be pierced easily. |
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