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Sauerkraut with Bacon
Sauerkraut with bacon smothered in white wine... This is such a fresh and tasty side dish for pork or poached salmon steaks!
Prep Time 0 minutes
Cook Time 50 minutes
Total Time 50 minutes
Servings 2 people
Calories per serving 335 kcal
Ingredients
- 9 oz canned sauerkraut (250 g), drained
- 3,5 oz unsalted bacon (100 g), sliced
- ½ cup dry white wine (120 ml)
- ½ cup water (120 ml)
- a handful fresh chives or parsley, chopped
- 1 tbsp dried juniper berries
- 1 tbsp unsalted butter
- pepper
- salt
Instructions
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Add the unsalted butter and the juniper berries to a large saucepan and place this over medium heat.
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Let the butter melt gently and simmer the berries in it for 2 minutes. Then add the sauerkraut to it. Season with a little pinch of pepper and salt.
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Stir well and cook the sauerkraut for 3 to 4 minutes. Then pour in the white wine and the water.
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Stir again and cover the pan now. Let the sauerkraut cook for 25 to 30 minutes until soft and smooth. The white wine cooking liquid should have disappeared more or less. In the meantime slice the bacon finely. Add it to the cooked sauerkraut in the end.
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Stir and check the seasoning. Add extra pepper and salt to taste if necessary. Add the freshly chopped chives (or parsley) now.
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Take the pan off the heat and stir well again. Scoop the sauerkraut into bowls and serve hot.
