Monday, December 16, 2013


serves four 

3 tablespoons olive oil 
1 onion, sliced 
1 carrot, finely diced 
1 stick celery 
3 clove garlic, sliced 
3 bay leaves 
6 black peppercorns, crushed 
1kg jar of ready cooked sauerkraut, drained 
1 bottle of Polish or German beer 
250 ml chicken stock 
500 grams piece smoked belly pork/bacon
500 grams Kielbasa sausages

Heat the oil in a large ovenproof casserole dish over a moderate heat and fry the onions, carrots, celery, garlic, bay leaves, and peppercorns. Add the drained sauerkraut and stir well. Allow the mixture to heat though and then add the beer and stock. Don't allow the mixture to become too wet. Add the pork and the sausage. Set the oven to 180°C/gas 4. Cover and cook for 90 minutes. Spoon the sauerkraut into a bowl and slice the sausage and pork belly on top. Add a dollop of sour cream and serve immediately.

bacon recipe courtesy of: Mike Robinson, Good Food Live, Good Food Channel, UKTV

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