Sauer Kraut, To Dress (another mode)

Ingredients

• two pounds of kraut
• a pint of clarified fat
• a quart of stock
• a hunch of savoury herbs
• an onion stuck with two cloves
• a pinch of pepper
• one pound of pork sausages
• half a pound of bacon
• half a pound of German sausage

Method

1. 1

   Boil kraut in water for ten minutes, cool, and drain.

2. 2

   Melt fat in a stewpan, add kraut and stock, cover, and simmer.

3. 3

   Add herbs, onion, pepper, and meats, then drain and serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1721. The excerpt below is the record exactly as published.

Sauer Kraut, To Dress (another mode). — Take two pounds of kraut, throw it into hoiliug water, and let it remain for ten minutes. Cool it, and draw the water from it. Dissolve a jjint of clarified fat in a large stewpan, put in the kraut, pour a quart of stock over it, cover the saucepan closely, and simmer the kraut gently over a slow fire till it is soft and j-ellow. When it has simmered five or six hours, put with it a hunch of savoury herbs, an onion stuck with two cloves, a pinch of pepjier, one pound of pork sausages, half a poimd of hacon, and half a pound of German sausage

Cook this with the app: pantry check, scaling, and the assistant.