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Roasted Sauerkraut And Bacon

Ingredients

  • 1 tablespoon black peppercorns
  • 6 juniper berries
  • 2 sprigs fresh rosemary, leaves only
  • 1 teaspoon fresh winter savory leaves, chopped
  • 1 teaspoon fresh thyme leaves
  • 6 fennel seeds
  • 1 12-ounce slab smoked meaty bacon, preferably nitrate-free, rind removed
  • ¼ cup sweet apple cider
  • 2 pounds naturally fermented sauerkraut (see note)
  • 1 ½ pounds small Yukon Gold or other yellow-fleshed potatoes
  • Sea salt and ground black pepper
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      555 calories; 34 grams fat; 11 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 5 grams polyunsaturated fat; 45 grams carbohydrates; 12 grams dietary fiber; 7 grams sugars; 16 grams protein; 56 milligrams cholesterol; 2076 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Heat oven to 275 degrees. Place peppercorns in a small skillet over medium-high heat. Toast until they are crisp and give off a nutty aroma. Transfer to a mortar and grind to a coarse powder, gradually adding and pounding in juniper berries, rosemary, savory, thyme and fennel seeds.
  2. Rub bacon well with mixture, shaking off excess. Place bacon in a small ovenproof dish. Add cider and enough water to come halfway up sides of bacon. Cover lightly with foil and bake 3 hours, turning bacon halfway during cooking. Check occasionally and add boiling water as necessary to maintain level of liquid in dish. Remove dish from oven and cool until warm; bacon should be very tender but intact. Place a heavy plate on bacon to weight it as it cools. Place dish in refrigerator for 2 hours.
  3. Heat oven to 350 degrees. Drain sauerkraut and place in a ceramic baking dish. Break bacon slab into large irregular pieces or cut into 1 1/2-inch cubes, and scatter over kraut. Remove 2 tablespoons of solidified fat from bacon dish, and reserve. Stir remaining jelled liquid and fat in dish, adding enough water so there is about 1/2 cup in dish. Spoon about 1/3 cup over bacon and kraut, cover, and bake for 30 minutes.
  4. While bacon and kraut bake, prepare potatoes: If potatoes have smooth skins, they need not be peeled. Cut in two lengthwise. Melt reserved fat in a medium skillet, and add potatoes cut-side down. Season to taste with salt and pepper. Sauté over medium heat until browned on bottoms, about 5 minutes. Turn and continue to cook for a few minutes, then add remaining braising liquid and remove from heat.
  5. When kraut has cooked for 30 minutes, remove from oven and push kraut to one side of dish. Add potatoes and their liquid to other side, and return to oven until potatoes are tender, 15 to 20 minutes. Serve
  • Naturally fermented kraut is sold in health food stores, in some food markets, and from Morse’s Sauerkraut, (866) 832-5569, $10.50 plus shipping for 3 pounds

4 hours

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