Sauerkraut in the Römertopf
Sauerkraut in the Römertopf - a poem
It should go fast and it should be delicious and hearty and delicious and Mettwurst is purely a Sauerkrauttopf offers itself for this purpose in the clay pot gechmort-a lot of laurel must turn
We need good sauerkraut from the barrel a kilo should it be garlic and chilli, if you dare and pineapple must go inside
A pound of meat, namely cubes of lean belly and smoked bacon or Kassler do it too
The Mettwurst we cut into thin slices, they can remain until the end in the cooling
The Römertopf is watered in the basin, the cooking in the stove is thereby improved
Herb is now refined with pineapple two onions were already minced earlier seasoned with bay leaf, salt and juniper the mixture tastes great from Cologne to Apolda
The clay lid on it for two long hours then the flavors found each other is soft - you need almost no knife
ingredients
- 1 kg of sauerkraut on tap
- 2 onions in pieces
- 1 can of pineapple in pieces, without juice
- 1 pound pork belly, or Kassler - who likes, both at the end
- 4 slices of sliced sausage
- Spices: 3 bay leaves salt and pepper, 6 juniper berries, possibly 1 chili pepper
This is layered in the Römertopf and cooked for two hours at 180 degrees. Then stir well, add the Mettwurst, get hot and serve with mashed potatoes.
