Ham Butt With Sauerkraut and Salami
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INGREDIENTS 1-1/2 pounds garlic salami
1 quart sauerkraut
1/4 pound salt pork
Chicken fat or butter
1 ham butt, with plenty of meat and not too much fat left on it
1 cup sliced onions
1 cup sliced carrots
1 teaspoon whole peppercorns
Aniseed, to taste
1 small bunch parsley
1 handful celery tops
2 bay leaves
Consommé
White winePreheat oven to 350 degrees.
Scrub a whole 1-1/2 pound piece of garlic salami under the cold water tap with a stiff brush. Wash 1 quart sauerkraut in a colander in cold running water. Cut 1/4 pound salt pork into small pieces.
Grease a Dutch oven with chicken fat or butter. Cover bottom with half the amount of sauerkraut. Put in the ham butt. Add the garlic salami, left whole, and 1/4 pound salt pork cut into small pieces.
Cover with 1 cup sliced onions, 1 cup sliced carrots, 1 teaspoon whole peppercorns, and top with second half of the sauerkraut. Scatter aniseed to taste on top. Cover with a small bunch of parsley, a handful of celery tops, and 2 bay leaves.
Fill until covered with half consommé and half white wine. Rub the inside of the cover of the Dutch oven with chicken fat or butter, and close. Place in a 350 degree oven for 4 hours, turning the oven up to 400 degrees for the last 30 minutes. Serve the sauerkraut in a loose ring on a hot platter with the meat in the center.
Makes 8 servings