Estimated Nutrition (whole recipe, rough)
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Pork Sausage | 100g cooked | 301 |
| Pork | 100g cooked | 242 |
| Potato | 1 medium (173g) baked | 161 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
| Sauerkraut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 or so tablespoons of duck fat
- 1 medium onion , finely chopped
- 2–3 small potatoes
- 5 juniper berries
- 1 clove
- 1–2 garlic cloves
- 1 or so tablespoons of coriander seed
- ½ tablespoon black mustard seed
- 2 strips of bacon (or the same amount of salted pork belly), sliced into rough squares
- 1 pound of sauerkraut
- 4 pork sausages
- 3 smoked pork slices, bone in
- 1 cup (240 ml ) or so of white wine (dry)
Directions
In a pot large enough to in the end hold everything, melt the duck fat over medium heat.
When hot, add the onions and sauté until translucent (about 5 minutes or so).
Then, add the sauerkraut, white wine, juniper berries, clove, coriander seed, mustard seed, and garlic.
Add the smoked pork and bacon.
Cover, and then simmer for about 2 hours.
In other pot, simmer the peeled potatoes and your sausages—don't boil, or your sausages will split open.
Simmer until potatoes are done (and by then the sausage will be, too).
Serve in a heap—sauerkraut at the bottom, various pig and potato parts on top.