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Sausages and Pork Chops Baked with
Fruited Sauerkraut



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Art Print

Faulkner, Neil
Buy at


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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