Name: Boiled Collar of Bacon with Home-made Sauerkraut
Yield: Serves 4–6
Ingredients: Bouquet garni (2 teaspoons pickling spice, 2 teaspoons lightly crushed juniper berries, a pinch of thyme); Salt and freshly ground white pepper; 1 bay leaf; 150 ml (5 fl oz) white wine vinegar; 1 onion, roughly chopped; 900–1500 g (2–3 lb) bacon collar -boned, skinned, rolled and tied; 1–2 teaspoons mustard seed; Chicken Stock or water to cover bacon; 2 celery sticks, roughly chopped; 3 onions, sliced; 25 g (1 oz) unsalted butter; 2 carrots, roughly chopped; 150 ml (5 fl oz) (double) cream; 1 medium white cabbage, finely shredded; 150 ml (5 fl oz) white wine

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

More Rhodes Around Britain

By Gary Rhodes

Published 1995

About

Sauerkraut is a warm pickled cabbage. I used to eat sauerkraut a lot when I lived in Amsterdam in the late 70s and also when visiting my brother who lived in Germany. We would always have grilled bratwurst sausage with sauerkraut in a roll. I think these were the German answer to hotdogs and ketchup!

Sauerkraut is often cooked with bacon to help the flavour. I decided to keep the sauerkraut ‘vegetarian’. Serve it with the boiled bacon and mustard seed sauce.