Recipe - Saurerkraut With Pork And Cider

2 Green apples
3 Potatoes, about 1 One fourth lb
Total weight
One fourth cup Lard
2 cup Onions, chopped
1 One half teaspoon Garlic, minced
1 teaspoon Caraway seeds
2 pound Sauerkraut
6 Juniper berries
1 One half pound Cooked smoked shoulder butt
1 Bay leaf
Three fourths cup Apple cider
Three fourths cup Chicken broth
1 Slice white bread, crumbled
One fourth cup Milk
1 pound Lean ground pork
One fourth cup Fresh chopped parsley
One half teaspoon Cumin
One half teaspoon Coriander
1 One fourth pound Kielbasa or polish sausage

1. Peel and core the apples. Cut them into quarters, then cut the quarters
crosswise into thin pieces. There should be about 2 One half cups. 2. Peel the
potatoes and cut in half crosswise. Keep in cold water to cover. 3. Heat
the lard in a large, heavy casserole and add 1 One half cups of the onions and 1
tsp garlic. Cook, stirring, until wilted. Add the caraway seeds and cook
briefly. Stir in the apples. 4. Rinse and drain the sauerkraut. Squeeze it
to extract excess liquid. Add the juniper berries and sauerkraut to the
casserole. 5. Place the pork butt in the center of the sauerkraut. Add the
bay leaf, cider and broth. Cover closely. Bring to a boil and cook 15 min.
6. Meanwhile, combine the bread and milk in a mixing bowl and blend with
the fingers. Add the ground pork, remaining onion and garlic, the parsley,
cumin and coriander. Blend well. Shape into 68 equal balls. 7. Arrange the
meatballs and kielbasa over the sauerkraut. Add the drained potatoes. Cover
again and continue cooking 20 min. 8. Remove the bay leaf. Slice the pork
butt and kielbasa and serve with the sauerkraut, meatballs and potatoes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini