Beer Braised Meats and Sausages

Food As Art with Jane Ellen Sexton

  1. Preheat Oven to 325 Degrees.
  2. Soak sauerkraut, covered in water, for 20 minutes, changing water halfway through soaking.
  3. While sauerkraut is soaking, in a large heavy skillet cook bacon pieces until golden.
  4. Pour off all liquid fat except 2 Tbsp. and add onions to bacon.
  5. Cook stirring until onions are softened.
  6. Drain sauerkraut well, pressing out excess liquid.
  7. In a large flameproof roasting pan combine sauerkraut, bacon mixture, carrots, beer broth, bay leaves, salt, and peppercorns.
  8. Bring mixture to a boil on the stove and boil one minute.
  9. Cover pan tightly with foil and braise (simmer in the pan) in the middle of the oven for four hours.
  10. Separately brown the sausages in batches.
  11. After the four hour braising, add the sausages (whole) and pork loin to the sauerkraut mixture, partially submerging the meat.
  12. Cover tightly with foil again and braise for an additional 30 minutes.
  13. Transfer with a slotted spoon to a platter, discarding bay leaves.
  14. Serve with coarse grained mustard.


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