Ingredients
- 2 pounds fresh or jarred sauerkraut
- 4 tablespoons unsalted butter or duck, chicken, or goose fat
- 1/4 pound apple-cured bacon, cut into 1/2-inch thick slices
- 3 medium yellow onions, peeled and sliced
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 1/2 teaspoons black peppercorns
- 8 juniper berries, lightly crushed
- 1 head garlic, split in 1/2 crosswise
- 2 ham hocks, scored
- 2 cups chicken stock
- 2 cups dark or amber beer (recommended: Abita Amber)
- 1 pound andouille or garlic sausage, kielbasa, or knockwurst, cut into 3-inch lengths
- 1 pound bratwurst or veal sausage, cut into 3-inch lengths
- 4 thin boneless smoked pork chops (or 8 very small boneless smoked pork chops)
- Creole, whole-grain, or Dijon mustard, for serving
Description
Food Network Invites You To Try This Emeril's Never Enough Pork Beer-Braised Sauerkraut Recipe From Emeril Lagasse.
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