Title: Wild Pig on Sauerkraut
Categories: Pork German Pickle Vegetable
Yield: 6 Servings
| 42 1/3 | oz | Pork shoulder,wild or tame |
| | | Rolled and tied up. |
| 1 3/4 | oz | Butter |
| | | Salt |
| | | Pepper to taste |
| 4 | | Juniperberries, smashed |
| 2 3/16 | lb | Sauerkraut |
| 2 | | Bayleaves |
| 6 | | Juniperberries, whole |
| 2 | | Apples |
| 1 | c | Wine, white |
| 6 | sl | Canadian bacon |
| 1 3/4 | oz | Crisco |
1. Melt butter and fry pork on all sides in it. 2. Add the salt, pepper and
smashed juniperberries. 3. Heat oven to 225 C and bake the pork for 1/2
hour long,
basting it with its juices a couple of times. 4. Heat the crisco in a
pot and saute the sauerkraut shortly
in it. 5. Add bayleaves, juniperberries, the grated apples and the wine.
6. Let simmer, on medium heat, for 30 minutes. 7. Put the pork on top of
the sauerkraut and pour the juices allover it. 8. Let it bake for another
35 minutes, at 170 C. 9. Slice pork and serve on top of kraut with beer.
From " Die Actuelle " Magazine
Translated by Brigitte Sealing