Hot Salt-Pork and Sauerkraut Skillet with Mustard

A hot skillet of rendered salt pork, onion, and tangy sauerkraut brightened with whole-grain mustard. It echoes Cabbage Against the Long Horizon, when Endeavour’s crew preferred weeviled biscuit to the brined cabbage in the casks.

Serves 4

Estimate for one serving

• 315 cal
• 5.6g protein
• 17.5g carbs
• 3.7g fat
• 4g fiber

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Ingredients

• 8 oz salt pork
• 4 cups sauerkraut
• 1 large yellow onion
• 3 tbsp whole grain mustard
• 2 tbsp apple cider vinegar
• 1 tsp black pepper
• 4 pieces hard ship biscuit

Instructions

1. 1Cut salt pork into 1/2-inch cubes and render in a large skillet over medium heat until browned.
2. 2Add sliced onion and cook until softened.
3. 3Stir in sauerkraut, mustard, vinegar, and black pepper.
4. 4Simmer 15 minutes until flavors meld, adding a splash of water if dry.
5. 5Soften hard ship biscuit in the hot broth for 2 minutes before serving.