Monday, 6 March 2017

Smoked Pork Shoulder on Sauerkraut

I love a good piece of smoked pork. The meat is not to salty and it is very succulent.
it needs a long time to cook, so that the raw meat is completely done. The piece of pork shoulder I bought was on the bone, so one third of the piece I bought was bone.

I used a big can of one of Germany s leading brands of Sauerkraut. Hengstenberg. I inhered the can from the cleaning out the cupboards of my Dad s last household. It sat in my cupboard for more then a year. He loved Sauerkraut.
The side dish was a pot of creamy mashed potatoes.

850 g smoked pork shoulder
1 can of sauerkraut, about 800 g
3 small onions
8 juniper berries
1 tsp caraway seeds
1 tbsp goose fat
150 ml sparkling wine
800 g potatoes
100g milk
50 g cream
50 g butter
salt, pepper, nutmeg

Put the meat into a pressure cooker and fill the water up nearly to the top. Bring to a boil and close the lid, wait until the pressure mark comes up, reduce the heat and cook under pressure for 30 minutes. Steam off and check the meat if it is cooked all through the bone.

In a pan melt the goose fat, add the chopped onions and give them 2 minutes.
Drain the liquid from the can of Sauerkraut and pour the kraut into the pan.
Add juniper berries and caraway seeds and sparkling wine and close the lid and cook for 20 min.

Cook the potatoes, drain them, mash them and add cream, milk, butter and seasoning.

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