Friday, February 18, 2011

Southern Franks and Kraut

Doing this for my family,I use high quality beef franks, but at a demo, I use O.M. cocktail weenies. At demos we can only serve 2 oz., and all that cutting takes to long. We will be doing one at the Butte Creek Mill May 7 th. The Vintage Fair. This is the Mills big spring event. Old Time fiddlers, Wine tasting, and more. Each year, Bob treys to make it bigger. Come on out and sample D.O. cooken' by 4 or 5 cooks.

1 smoked turkey leg ( or ham hack )
2 cups dry white wine
2 cups chicken stock or broth
8 juniper berries
# medium onions, large chopped
8 small red potatoes, halved
8 frankfurters
5 cups sauerkraut, drained well

With bottom heat only, in a 12" deep dutch oven, bring chicken broth and white wine to a boil. Add turkey, and juniper berried. Reduce heat to a simmer for 35 minutes, covered. Add remaining ingredientsin layers: First the onions,then potatoes, franks and sauerkraut; cover and with bottom heat only, simmer another 35 to 40 minutes or until vegetables are fork-tender. With a slotted spoon, place the sauerkraut, franks, potatoes and onions on a worm platter ( or inverted lid) , ranged in quarters. Remove the meat from the turkey legs and place on top of kraut. Skim or drain the fat from the pan juices; discard the juniper berries. Place the liquid in a 8" dutch oven and pass to serve over dish.
Note: I sometimes substitute smoky links for the frankfurters.

More on the Vintage Fair to come soon.

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