Shukrut with several types of pork

Ingredients

• 500–700 g pork tenderloin
• 400 g pork ribs
• 300 g smoked sausages
• 200 g homemade pork sausage
• 200 g bacon
• 500 g sauerkraut
• 1 small head of cabbage
• 4 large onions
• 300 ml dry white wine or vegetable broth with lemon juice
• 2 Art. l. brown sugar
• 20 juniper berries
• salt, freshly ground black pepper

Cooking

Step 1

Remove all films from the cutout. Cut the tenderloin across the grain into pieces about 1 cm thick. Rub each piece with salt and pepper.

Step 2

Cut the ribs one at a time, fry under the most heated grill, turning over, until golden brown on all sides. Cut the bacon into small cubes, peel and chop the onion. Roast the bacon in a large roaster over medium heat. Then add the tenderloin, fry until a crust appears, transfer to a plate.

Step 3

Meanwhile, rinse the sauerkraut with cold water, squeeze. Finely chop fresh cabbage, salt and shake hands.

Step 4

Put the onion in the roaster and fry it until golden brown. Add sour and fresh cabbage, ribs, bacon and tenderloin. Pour in wine or broth. Season with juniper, sugar, salt and pepper, stir to combine. Close the form with a lid and place in an oven preheated to 180 ° C for 1.5 hours.

Step 5

Add randomly chopped sausages and sausage to the choukrut, mix, add water if necessary and return to the oven for 30 minutes. Serve very hot.