Ingredients

2 green apples
3 potatoes, about 1 1/4 pound total weight
1/4 C. lard
2 C. onions, chopped
1 1/2 tsp. garlic, minced
1 tsp. caraway seeds
2 pound sauerkraut
6 juniper berries
1 1/2 pound cooked smoked shoulder butt
1 bay leaf
3/4 C. apple cider
3/4 C. chicken broth
1 slice white bread, crumbled
1/4 C. milk
1 pound lean ground pork
1/4 C. fresh chopped parsley
1/2 tsp. cumin
1/2 tsp. coriander
1 1/4 pound kielbasa or polish sausage

Cooking Instructions

Peel and core the apples. Cut them into quarters, then cut the quarters crosswise into thin pieces. There should be about 2 1/2 C.. Peel the potatoes and cut in half crosswise. Keep in cold water to cover. Heat the lard in a large, heavy casserole and add 1 1/2 C. of the onions and 1 tsp. garlic. Cook, stirring, until wilted. Add the caraway seeds and cook briefly. Stir in the apples. Rinse and drain the sauerkraut. Squeeze it to extract excess liquid. Add the juniper berries and sauerkraut to the casserole. Place the pork butt in the center of the sauerkraut. Add the bay leaf, cider and broth. Cover closely. Bring to a boil and cook 15 minutes. Meanwhile, combine the bread and milk in a mixing bowl and blend with the fingers. Add the ground pork, remaining onion and garlic, the parsley, cumin and coriander. Blend well. Shape into 6-8 equal balls. Arrange the meatballs and kielbasa over the sauerkraut. Add the drained potatoes. Cover again and continue cooking 20 minutes. Remove the bay leaf. Slice the pork butt and kielbasa and serve with the sauerkraut, meatballs and potatoes.
 
 
"Whether, then, you eat or drink or whatever you do, do all to the glory of God." (1Corinthians 10:31)