Sauerkraut with meat and potatoes from The Miracle of Salt: Recipes and Techniques to Ferment Food, Preserve Ingredients, and Transform Your Cooking (page 304) by Naomi Duguid

  • pork ribs
  • sauerkraut
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Can substitute duck fat or extra-virgin olive oil and butter for goose fat, Pinot gris wine or dry hard cider for Riesling wine, knackwurst sausages for bratwurst sausages, Montbeliard sausages for kiebasa sausages, and mustard of your choice for Dijon mustard. You may use the Small-batch sauerkraut recipe on p. 84.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute duck fat or extra-virgin olive oil and butter for goose fat, Pinot gris wine or dry hard cider for Riesling wine, knackwurst sausages for bratwurst sausages, Montbeliard sausages for kiebasa sausages, and mustard of your choice for Dijon mustard. You may use the Small-batch sauerkraut recipe on p. 84.

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