Gourmet Lite Ham & Pineapple Sauerkraut Recipe
It is a new year and that means a new you! Eating right doesn’t mean you have to sacrifice taste. Chef Walter Staib of City Tavern has a new recipe!
Dietz & Watson® Gourmet Lite Ham & Pineapple Sauerkraut
Pork & sauerkraut is a traditional German dish eaten for good luck & prosperity in the New Year. Many believe pork is the dish of choice as pigs dig their snouts into the ground representing moving forward, and the pig’s plump stature will ensure plenty to eat throughout the year.
Adapted from Black Forest Cuisine ©2006 by Walter Staib
Running Press Book Publishers, Philadelphia & London
3 tablespoons olive oil
2 medium onions, peeled and chopped
1 clove garlic, peeled and chopped
4 cups Dietz & Watson® sauerkraut, rinsed & drained
1 (750ml) bottle Riesling or other fruity white wine
2 Granny Smith apples, cored, peeled & thinly sliced
2 cups fresh pineapple, chopped
2-2½ pounds Dietz & Watson® Gourmet Lite Ham, sliced
2 pounds small Yukon gold potatoes, washed & left whole
Freshly ground white pepper
Dietz & Watson® Whole grain mustard, for serving
To prepare sauerkraut:
1. Heat the oil in a large saucepan over medium heat, stir in the onions and garlic, and sauté until golden brown, about 5 minutes.
2. Stir in the sauerkraut, wine & apple and bring to a boil over high heat. Reduce the heat to medium low, and simmer until the liquid is reduced by about three-quarters, about 30 minutes. Add the pineapple at the last moment, just long enough to heat though.
3. At the last minute, stir in the ham slice, just long enough to heat through, about 3 minutes.
4. Season with salt and white pepper and serve hot with whole grain mustard.
To prepare potatoes:
1. In a large pot bring ½ gallon of salted water to a rapid boil. Add the potatoes cooking until fork tender, about 20 minutes.
2. Drain & serve