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Ingredients
- 2 lbs. fresh sauerkraut or possibly 2 one lb. cans sauerkraut, 3 if not tightly packed
- 1 1/2 tbsp. lard, no substitutes
- 1 med. onion
- 2 to 3 lbs. fairly lean pork
- 18 dry juniper berries
- 2 level teaspoon salt
- 1 rounded tbsp. flour
- 1/4 c. cool water
Directions
- Wash and drain the sauerkraut. Heat the lard in a pot. Add in sauerkraut and simmer slowly about 5 min, turning often with a fork till the kraut has absorbed the melted lard. Add in boiling water to cover kraut.
- Cut the pork in large chunks and salt on all sides. Add in pork, the onion, peeled but not cut up, and the juniper berries. Mix pork with kraut till it is covered and simmer slowly, covered, 1 hour till pork is done. Mix flour with 1/4 c. cool water and stir into kraut. Add in salt.
- NOTE: Since sauerkrauts vary greatly in salt content, add in salt a little at a time to taste. Cook an additional 10 min before serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1104g | |
| Calories 414 | |
| Calories from Fat 185 | 45% |
| Total Fat 20.65g | 26% |
| Saturated Fat 7.85g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 10654mg | 444% |
| Potassium 1696mg | 48% |
| Total Carbs 54.03g | 14% |
| Dietary Fiber 28.2g | 94% |
| Sugars 20.37g | 14% |
| Protein 10.15g | 16% |
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