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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 4 pork chops (about ¼” to ½” thick) 4 German style white sausages (bratwurst or “weisswurst”) 4 Bockwurst or red sausage 1 large ham steak cut into quarters ½ pound bacon 1 pound potatoes, peeled, parboiled and thickly sliced (a little less than ¼" thick slices) 2 pounds of fresh sauerkraut, thoroughly rinsed, drained, and squeezed dry 2 medium-sized Granny Smith apples, peeled, pared, and diced ½ cup dry white wine Salt, pepper, and Caraway seeds Instructions: Start by frying up the bacon till crisp and setting it aside. Leave the bacon fat in the pan and brown the pork chops, then the bratwurst, and finally the Bockwurst. Make sure they are all nicely browned on all sides and set them aside. While the fat in the pan still piping hot, throw in the sauerkraut. Turn down the heat a bit, and sauté the kraut in hot fat for about 8 to 10 minutes, mix in the caraway seeds and set it aside. Next, sauté the diced onions and apples for about 5 minutes—just until the onions are soft and the apples have taken on a nice golden color. (You may need to add a bit of extra fat to sauté the apples and onions.) When done set these aside. You are now ready to assemble the casserole. Using a large deep casserole dish with a tight fitting lid, start by layering two thirds of the kraut onto the bottom, then a layer of half of the onion/ apples mixture, followed by all the potatoes. Next, layer all the meats tightly into one layer and top them with the remaining sauerkraut. Cover tightly, and bake in 375° oven for 1 to 1-¼ hours. While the casserole is in the oven, crumble the bacon and set aside. When ready, remove from the oven, lift the layer of meats to the top of the kraut, and sprinkle the dish with the crumbled bacon bits. |
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