A tasty and inexpensive dish, Wurzsauer-kraut (vehrz-sowcr-krowt) may be served as a suitable accompaniment to roast pork or pork chops for a hearty family meal or by itself as an informal supper dish with boiled potatoes.


8 oz. salt pork, cut into

5-inch cubes

8 oz. smoked bacon, rinds removed and coarsely chopped

2 medium-sized onions, finely chopped

1 teaspoon caraway seeds

6 black peppercorns, crushed

6 juniper berries, crushed

1 tablespoon capers

2 lb. canned sauerkraut, drained

8 fl. oz. chicken stock

In a large, heavy-based saucepan, fry the salt pork and bacon over moderately high heat, stirring frequently, for 6 to 8 minutes or until the pork and bacon are crisp and brown and have rendered most of their fat. Using a slotted spoon, transfer the pork and bacon to a plate and set aside.

Reduce the heat to moderate. Add the onions to the pan and fry, stirring occasionally, for 5 to 7 minutes or until they are soft and translucent but not brown. Stir in the caraway seeds, pepper-corns, juniper berries, capers and sauer-kraut.

Pour over the stock and bring the contents of the pan to the boil. Reduce the heat to low and simmer the mixture for 10 minutes, stirring occasionally. Stir in the reserved pork and bacon and cook for a further 5 minutes.

Remove the pan from the heat. Trans-fer the mixture to a warmed serving dish and serve immediately.