1 tbsp oil
4 thick rashers streaky bacon, derinded
4 pork chops, trimmed
3 x 283 g jars sauerkraut, drained
250 g carrots, halved lengthways then crossways
1 onion, thinly sliced
6 juniper berries, lightly crushed
6 black peppercorns
salt
2/3 cup (150 ml) 1/4 pt dry white wine
283 g can potatoes, drained
177 g packet frankfurters
4 thick rashers streaky bacon, derinded
4 pork chops, trimmed
3 x 283 g jars sauerkraut, drained
250 g carrots, halved lengthways then crossways
1 onion, thinly sliced
6 juniper berries, lightly crushed
6 black peppercorns
salt
2/3 cup (150 ml) 1/4 pt dry white wine
283 g can potatoes, drained
177 g packet frankfurters
method
1. Heat the oil in a 2.75 litre flameproof casserole, add the bacon and pork chops and fry until lightly browned. Remove the chops.
2. Cover the bacon with half the sauerkraut, lay the pork chops on top and cover with the carrots and onion. Spread the remaining sauerkraut over the top and sprinkle with the juniper berries and peppercorns. Season lightly with salt and pour in the wine.
3. Bring to the boil, cover and cook in a preheated cool oven, 150°C, 300°F, Gas mark 2, for 45 minutes. Serve hot.
4. Add the potatoes, pushing them down into the sauerkraut. Score the frankfurters in a cross pattern and put on top. Return to the oven and cook for 30 minutes. Serve hot.
2. Cover the bacon with half the sauerkraut, lay the pork chops on top and cover with the carrots and onion. Spread the remaining sauerkraut over the top and sprinkle with the juniper berries and peppercorns. Season lightly with salt and pour in the wine.
3. Bring to the boil, cover and cook in a preheated cool oven, 150°C, 300°F, Gas mark 2, for 45 minutes. Serve hot.
4. Add the potatoes, pushing them down into the sauerkraut. Score the frankfurters in a cross pattern and put on top. Return to the oven and cook for 30 minutes. Serve hot.
serving amount
serves: 4
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