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La Belle Cuisine
Sausages and Pork Chops Baked with
Fruited Sauerkraut
Bon Appetit November 1995
Bon Appetit - One Year Subscription
A 2-pound jar sauerkraut
5 bacon slices, chopped
4 pork loin chops (each about
1 1/4 inches thick)
4 assorted fully cooked sausages
(such as bratwurst and knackwurst)
2 cups chopped onions
1 cup chopped carrots
2 1/2 cups chicken stock
1 cup dry white wine
1/2 cup quartered dried apricots (3 ounces)
1/2 cup quartered prunes (3 1/2 ounces)
Assorted mustards
Place sauerkraut in large bowl. Fill bowl with enough cold water to
cover; soak 30 minutes; drain.
Preheat oven to 350 degrees F. Cook bacon in heavy large Dutch
oven
over medium-high heat until brown and almost crisp, about 5 minutes.
Using slotted
spoon, transfer bacon to paper towels. Add pork chops to Dutch oven; cook over medium-high
heat until golden, about 6 minutes
per side. Transfer to plate. Add sausages to Dutch
oven; stir until golden,
about 3 minutes. Transfer to plate with pork chops.
Reduce heat
to medium. Add onions and carrots to Dutch oven and sauté until tender, about 8 minutes.
Add broth, wine, sauerkraut and bacon to Dutch oven; stir to blend. Cover and bake 45
minutes. Mix apricots and prunes into sauerkraut. Arrange the pork chops and sausages over
sauer-
kraut. Cover Dutch oven; bake until chops are cooked through and most
of the liquid is
absorbed, about 30 minutes. Serve hot, passing mustard separately. Serves 4.
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