This recipe was adapted from Joan Nathan’s seminal “Jewish Cooking in America.” It makes enough for 8-10 dogs.
Ingredients
2 pounds sauerkraut
2 carrots, peeled and diced
2 medium onions, peeled and diced
1/4 cup rendered chicken fat or vegetable oil
1/4 cup chopped parsley
1 bay leaf
6 peppercorns
10 juniper berries
1 cup white wine
2 cups chicken or beef stock
Directions
Drain the sauerkraut and soak it in cold water for a half hour, changing the water once. Drain well, squeezing the sauerkraut with your hands.
Sauté the carrots and onions in the chicken fat or oil until the onions are golden. Add the sauerkraut, mix well, cover and simmer slowly for about 15 minutes.
Tie the parsley, bay leaf, peppercorns and juniper berries in cheesecloth and bury in the sauerkraut. Add the wine and enough chicken or beef stock to cover. Bring to a boil on top of the stove, cover and bake in a 325-degree oven for 1 1/2 to 2 hours or until the liquid is absorbed by the sauerkraut.
