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Schnuskes un rkes met soore Kappes
Snouts and Ears with Sauerkraut
1 kg (2.2 pounds) pig's snouts and ears, fresh or salted
60 g (2.1 oz) pork fat (pork schmalz)
1 onion
750 g (1.7 pounds) sauerkraut
3 apples, unpeeled, in fine pieces
2-3 raw potatoes, grated
4 juniper berries
a pinch of caraway
a pinch of pepper
1/4 l (1/2 US pint) beef stock
1/4 l (1/2 US pint) dry white wine
Carefully was the meat. Heat the schmalz and fry finely chopped
onions in it until golden. Add the sauerkraut, apples, potatoes,
spices, beef stock and white wine. Place the meat in between the
sauerkraut, cover and cook for 1 - 1 1/2 hours until soft. If
necessary, a bit more of the stock can be added. Take out the
meat, cut in serving pieces and arrange on a bed of sauerkraut.
Serve with mashed potatoes. One can add a bit of extra white wine,
as well as a few grapes, towards the end of the cooking.
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Pigs Ears 02