Hungarian sauerkraut recipe

Hungarian Sauerkraut

Ingredients for 6 people:

  • 100/120 g smoked bacon
  • 1 kg sauerkraut
  • 33 cl of white wine
  • 2 bay leaves
  • 2 cloves
  • 10 juniper berries
  • 1 large onion
  • 200 g minced beef
  • 300g minced pork
  • 1 small jar of tomato puree
  • 1 large fresh tomato
  • 2 teaspoons of paprika
  • 20 cl of red wine
  • 20 cl fresh cream
  • 2 smoked sausages
  • Salt/pepper/lemon
  • 12/15 slices of pork belly

Preperation :

Grill the bacon in a casserole dish. Wash the sauerkraut if necessary.

Add sauerkraut, white wine, bay leaves, cloves and juniper berries.

Season with salt and pepper and cook until the liquid has evaporated. Depending on your taste, continue cooking until the sauerkraut is toasted.

Peel the onion, chop it and sauté it in a pan.

Add the minced meat and brown over high heat.

Cut the sausages into rounds. Peel and dice the tomato (or use a jar of ready-made tomatoes).

Add the tomato puree, the tomato, the paprika, the sausage slices, the red wine, salt, pepper and let reduce until the wine has evaporated.

Put half of the sauerkraut in a gratin dish, spread the meat stuffing over it, cover with the remaining sauerkraut and pour over everything the fresh cream previously mixed with 3 or 4 drops of lemon (sour cream).

Arrange the slices of pork belly on the dish

Cooking:

Preheat the oven to 200°C for 15 minutes and cook for 30 to 40 minutes.


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