|500 g||potato dumplings|
|250 ml||beef stock|
|70 g||butter (divided)|
|200 g||cubed bacon|
|parsley for serving (optional)|
Weissburgunder, also known as Pinot Blanc, pairs well with this dish. Its medium body, crisp finish, and fruity bouquet provide a refreshing balance to the sauerkraut and potato dumplings.
In a small saucepan, melt some of the butter over medium heat, add onion and bacon, and sauté for approx. 3 – 5 min. until bacon is crispy and onions are translucent. Add sauerkraut, stir thoroughly to combine, and cook for another 2 – 3 min.
Add sugar, bay leaves, juniper berries, and beef stock. Season to taste with salt and pepper. Stir thoroughly and continue to cook for another approx. 8 – 10 min. until sauerkraut has absorbed most of the beef stock.
In a large frying pan, melt rest of butter over medium heat, add potato dumplings, and fry for approx. 3 – 5 min. until both sides are golden brown. Mix together with sauerkraut, stir thoroughly, and continue to sauté for approx. 3 – 5 min. until evenly heated. Garnish with chopped fresh parsley, if desired. Enjoy!