Ingredients with Measurements:
- 1 lb. pork lungs, cleaned and sliced
- 1 lb. sauerkraut
- 1/2 lb. bacon, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup white wine vinegar
- 1/2 cup water
- 1 tbsp. sugar
- 1 tsp. caraway seeds
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Skillet
Step-by-step instructions:
1. In a large pot, bring water to a boil and add the sliced pork lungs. Cook for 10 minutes, then drain and set aside.
2. In a skillet, cook the diced bacon until crispy. Remove from the skillet and set aside.
3. In the same skillet, sauté the chopped onion until translucent. Add the minced garlic and cook for another minute.
4. Add the sauerkraut, white wine vinegar, water, sugar, caraway seeds, salt, and pepper to the skillet. Stir to combine.
5. Add the cooked pork lungs to the skillet and stir to combine with the sauerkraut mixture.
6. Cover the skillet and simmer for 30 minutes, or until the sauerkraut is tender and the flavors have melded together.
7. Serve the saures lüngerl with sauerkraut and speck hot, garnished with the crispy bacon.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
5. Temperature:
Simmer on low heat.
Serving size:
4 servings
Nutritional information:
Calories per serving: 380
Fat per serving: 22g
Carbohydrates per serving: 18g
Protein per serving: 26g
Substitutions for ingredients:
- Pork lungs can be substituted with pork belly or pork shoulder.
- White wine vinegar can be substituted with apple cider vinegar.
- Caraway seeds can be omitted if not available.
Variations:
- Add diced potatoes to the sauerkraut mixture for a heartier dish.
- Use smoked bacon for a smoky flavor.
- Add a dollop of sour cream on top of each serving for a creamy finish.
Tips and tricks:
- Make sure to clean the pork lungs thoroughly before cooking.
- If the sauerkraut is too sour, add a little more sugar to balance the flavors.
- This dish can be made ahead of time and reheated before serving.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a skillet over low heat until heated through.
Presentation ideas:
Serve in individual bowls or on a platter.
Garnishes:
Crispy bacon, chopped parsley, or a dollop of sour cream.
Pairings:
- Serve with a cold beer or a glass of white wine.
- Pair with crusty bread or boiled potatoes.
Suggested side dishes:
- German potato salad
- Braised red cabbage
- Roasted Brussels sprouts
Troubleshooting advice:
- If the sauerkraut is too dry, add a little more water or white wine vinegar.
- If the sauerkraut is too wet, remove the lid and simmer for a few more minutes to evaporate some of the liquid.
Food safety advice:
- Make sure to clean the pork lungs thoroughly before cooking.
- Store leftovers in the refrigerator for up to 3 days.
Food history:
Saures Lüngerl mit Sauerkraut und Speck is a traditional Bavarian dish that originated in the 19th century. It was originally a peasant dish made with offal and sauerkraut, which were readily available and affordable ingredients.
Flavor profiles:
This dish is tangy, savory, and slightly sweet. The sauerkraut adds a sour note, while the bacon adds a smoky flavor.
Serving suggestions:
Serve hot with a side of boiled potatoes or crusty bread.
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Region: Austrian