My Polish grandfather taught my Italian mother and I learned from her to make pork and sauerkraut just like yours. Transfer the sauerkraut mixture to a medium roasting pan, leaving behind any juices that accumulated at the bottom of the bowl. I remember both my mother and grandmother making this. Pork and Sauerkraut is a dish that is traditionally eaten at New Year’s in the … Slow cook the pork: Cover and cook on low heat for 8 hours or high heat for 4 hours. Some fluffy white rice or mashed potatoes are great with this too. I can’t seem to get the right balance of vinegar and sugar. Bel & Eliza x. It was soooo gooood. Cover with lid and cook for 5-6 hours or until pork is fork tender. I lived in Scotland Pennsylvania as a child and had them until moving to Upstate New York, back in 1966. This will forever be one of my favorite meals. It was a nice change from the boiled version we typically make, though I love the very tangy Sauerkraut of the boiled version too. Required fields are marked *. The butter and golden brown onions give almost a richness to it. dgcbooth on October 14, 2010 . No one in my family made it – but my grandmother went to this tiny Polish deli/bakery that was in someones house. It’s a tasty mix of salty, sour, and sweet flavors that has become a New Year’s tradition in parts of America. It’s not clear to me why, but it’s believed that eating pork and sauerkraut on new years day will bring good luck and good fortune in the upcoming year. The rest will be a cooking adventure of trial & error Thanks so much for stopping by Mike! I received a recipe similar recipe from my Polish Aunt. Fermented stuff is tough I’d love to hear how it turns out for you! Don’t leave it out unless you really don’t like it. My mom used to make something very similar. Sounds good to me! All My grandparents came from Poland. Thanks so much Katie My grandmother did a lot of cooking, but this was always my favorite recipe of hers. I was shown how to make some receipes that my my husband‘s grandmother made. Sear on all sides until golden brown – ~5-8 minutes per side. Once reddened, add 1 tsp paprika, stir and remove from the stove. Serve it over spaetzle – it’s out of this world. Memories of her inspire me in so many ways , What a sweet story. I’m not a good cook, but love to make something different that tastes great and is easy. Thank you for sharing. Stir the sauerkraut mixture around a bit. Pork and sauerkraut is traditionally served over mashed potatoes but also goes well with buttered noodles or any kind of potatoes. If you do freeze it and then eat it later on, do come back and let us know how that turned out. Awwww…you’re welcome Meaghan! Thanks for stopping by ♥. Bake uncovered for 45 minutes. I come from a Polish background. Cook the pork for about 3 1/2 to 4 hours until it is cooked through. Here on COOKtheSTORY, Cookbook author Christine Pittman gives you a glimpse into her real life of quick and easy, healthy, homemade cooking. She could make something out of anything. Absolutely delicious on a bitter cold night in Saint Paul. Fluffy or souffléed omelet. Pile sauerkraut on top of pork … Serve over mashed potatoes, spaetzle, noodles or potato chunks. The golupki, babka, Christmas cookies…I’m hoping you will continue to post more of your grandmother’s recipes. The sauerkraut reminds me of braised red cabbage. I’m a Lebanon County guy retired in South Carolina and just can’t bring in the New Year with blackeyed peas and collard greens……..I am so going to make your grandmothers recipe. I just found your website and am glad I did! Thanks for stopping by, Tom. sauerkraut before. I’m thankful that as I got older I watched and helped her work in the kitchen. Is that correct? You know, in the way that some people like having apple sauce with pork chops. Sprinkle brown sugar over tomatoes and sauerkraut. I’ve never found kielbasa that good…. Lol – plus my grandfather was Ukrainian – so I’m sure things might have also been altered to his tastes. if you like lots of kraut you may want to use an additional 1-2 pounds. His wife, who was also German did not cook any meals or dishes from there heiratage. All that buttery sauerkraut goodness would go on top of a pork roast and into a low oven until fall apart tender. Succulent, tender pork is flavored with sauerkraut that has been sweetened with apples. I just made this for our traditional New Year’s pork and Sauerkraut meal. I love pork, I love sauerkraut and I love the combination. My very discerning (finicky) husband LOVED this recipe. They both turned out great! I know you mentioned Grandmother’s recipe for Stuffed Cabbage, but I couldn’t find it on line. I love pepper cabbage but it’s grated much smaller than most slaws or salads. That was punishment enough. Add sauerkraut to saute pan. Awwwww….it makes me so happy when my readers tell me they enjoy my blog! You can also subscribe without commenting. So maybe not so traditional Polish – but there will be some more Polish recipes as I know & love. Any help will be appreciated. This is the last bit of sweetness. Thank you! I used my instant pot multi-cooker (not the pressure cooker one) and sautéed the onions and garlic and sauerkraut as described then added the pork butt roast into the cooker, set it to bake at 250 degrees and within 4 hours we enjoyed our New Years meal! I serve this up with spaetzle. Heat the oil and pork lard in a pan and braise the pork, chopped into bites. I won’t go back to my old way! Season pork loin with salt and pepper. Stir brown sugar into sauerkraut. When the olive oil starts to simmer carefully place the pork roast in. I believe my great grandparents were from the Bavaria / Bayern area of Germany. Your site has been bookmarked, as you are one talented young lady. Please respond by e-mail. Slow-cooking boneless pork loin creates a fork-tender meat that's impossible to resist—especially when it's also simmered with apple, potatoes, sauerkraut, brown … thanks for sharing both the story and recipe. Not sure about cabbage salad – I haven’t ate it locally in quite some time. Thanks for sharing with us for Sunday Brunch, we look forward to sharing your work. … Browse and save recipes from Joy of Cooking (Sixth edition) to your own online collection at Roast it at 300F until the internal temperature on an instant read thermometer is at least 145F, 24-27 minutes per pound. I usually use white wine vinegar – but most local recipes call for white or apple. I’m tired of the same old stuff we eat. It’s like that. I’ve updated the recipe. I definitely will share more of my grandmother’s recipes, or at least try. She preferred the bagged stuff but would make do with whatever if need be so. Thank you, and I hope everyone has a happy 2017, Glad to hear you enjoyed it! At end of 20 minutes pour contents of skillet over the pork, cover, and cook on low for 8-10 hours. It was very good. Thanks so much for stopping by! We’re from Cincinnati, OH and this area is also known for its “Goetta”. She said she often adds sliced tomatoes to top off the sauerkraut too! Thanks. Generously salt and pepper all sides of a pork roast. You can have a different soup for dinner every week of the year!!! Do you have any good traditional Polish receipts? Put lid on and simmer for 20 minutes, until cabbage is soft and flavors have melded. Thanks for the information AND the memories. Serve pork with sauerkraut. Your email address will not be published. She always got the best kielbasa – it was made at a small Polish food & pastry shop that was run out of someones home. Thank you for sharing your family recipe. I married into a smorgasbord of interesting food. When in doubt, rinse it out. Carefully remove from the oven and add the sauerkraut. obviously cook alot less. I make lot’s of red beat eggs and wet bottom shoofly pies. The only thing I did different was to add sliced mushroons and a dash of Rosemary Powder. I celebrate her life and the time I had with her. Happy Cooking. My Mom & Grandma used to make a very similar dish and they called it “Dutch Mess”. The only thing I had to do was add more sauerkraut because 2+ pounds I put in cooked down so much. Not a day goes by that I won’t think of my grandmother. Unless you have the correct spelling you will receive many versions of the recipe; thinking your not looking for that! Don’t think she ever wrote them down. Melt butter over medium-high heat in a saute pan. My Grandmother, Helen, was born in a small village near the Hungarian/Polish boarder in the late 1800’s and immigrated to America when she was 13. Find it on Amazon today for $2.99 and get slurping! The recipes I’ve shared so far were ones I watched her make often enough. If you like your pork roast to be more well done, roast it for longer. Cover and cook over low heat for about 2 hours. And I enjoyed reading about your grandmother. Loss is always difficult, as were the past few years of her life. Check back soon, I will definitely try this as I love all the ingredients but have never cooked them all together And as good as this sounds I enjoyed the story of your Granmother more, The flavors in this are out of this world – you’ll love it! Remove roasting pan from oven. I’m so glad you enjoyed the story behind the meal : ) Thanks for stopping by! So glad to hear you enjoyed the red beet egg recipe. Made your Grandma’s sauerkraut and pork recipe the other day. We are Polish & Hungarian here in America and are asked many times about our authentic recipes we have served to friends. Reduce heat to medium. Sounds delicious Patricia! Sprinkle brown sugar on top of the pork roast and lay butter pieces on top of the sugar. This flavorful version gives a little extra care to the onions & sauerkraut. She taught my mother, her daughter-in-law, how to make her stuffed cabbage rolls and my mother taught me. I tried to hit the 5 stars rating but the system wouldn’t let me, Hi Ron. Preheat the oven to 300F. Thing is though, it has to be made right – nothing worse then tough pork with sauerkraut straight from the can dumped on top of it. Thanks for stopping by ♥. Start cooking by sautéing some onions in olive oil, then add the sauerkraut. Hi Amanda, I’m Polish. Thank you , Awesome! My Ukrainian grandmother was a wonderful cook and I was always at her elbow when she was cooking. Call ahead, especially around holidays, because it is VERY popular! TMI with Christine is a podcast where we give you way too much information about meal-planning and time-management. Well said! The pork is ready when a meat thermometer inserted into the pork reaches 145 degrees. Cover and simmer for about 1 to 1-1/2 hours longer or until the pork is tender and falling apart. My mom born and raised on GPA’s farm near the 4 home town of Downey, where his cow pasture was.. Near Berlin and Freidens and Stoystown and Reels Corner, If you happen to know where a lot of us German immigrants lived, really Pa. Dutch. My grandmother Halina was born in Dzisna, Poland. Pork, sauerkraut and spaetzle – that’s a plate with some serious yum factor. Enjoy : ). Her simple method transformed the sauerkraut into far more then just plain “sour cabbage”. This cooking method will give you the most tender pork! Amanda… thank you for sharing your recipe. Then she would add it to a frying pan filled with buttery golden brown onions and would fry it all together. Roast until an instant read thermometer reads 145F, 24-27 minutes per pound. Remove from the oven and add the sauerkraut to the dish. Last night I took the other one intending to do a bean stew thing with cannelini beans, and later checked in with The Joy of Cooking and found their recipe for Ham Hocks with Sauerkraut calling for smoked hocks and got to thinking. Add the wine to the pan and bring to a simmer. Let everything rest for 15 minutes. Today I did both this roast pork with sauerkraut and the other recipe for just roast pork. I do hope you love this recipe as much as I do. I do have some more Polish recipes to share & I hope to get working on them this Fall & Winter. He said, “Nailed it…keep this recipe!” I halved it for just the two of us and he has enough left for lunch today. I wouldn’t change a thing and the amount of butter makes this absolutely luscious! I’ve never frozen cooked Melt butter in a heavy bottomed skillet set over high heat. I had it in a roast pan for the better part of 6 hours with my pork and it got so flavorful. Hi Bonnie! My grandmother often made it in an electric roaster outside to avoid the smell of cabbage in the house. I think sauerkraut can handle just about any cooking method you throw at it. Thank you and Happy Christmas. For this recipe, I choose a thick shoulder pork chop or a chop with lots of marbling. I don’t comment on recipes but I had to post that this is THE BEST pork and sauerkraut I have ever made. It’s a pork butt / shoulder roast. Slice up the pork and serve the sauerkraut over top! Cook for about 15 minutes, mixing often, until everything is well blended. Regards, Ron, PS. Mix the onions, apples and garlic into the sauerkraut. Place into a roasting pan. You’re so right, loving memories do make meals even better ♥ Thanks so much for stopping by Cathy . Just curious what you think if I sear the roast and use the pressure cooker or will that be too aggressive for kraut? I grew up enjoying many of her Polish dishes. This pork and Sauerkraut recipe was first appeared on Suncakemom. caraway seeds (optional) 3/4 tsp. Your email address will not be published. It was awesome. Suddenly you realize you’re not scraping all the sauerkraut off to the side –  you actually find yourself wanting more sauerkraut than pork. I hope that your year ahead is full of luck, peace, and joy. My Great grand father came from Germany. Could ths same dressing be used on cabbage salad? Nothing was written down. Hope it ends up okay when warmed up in the future. Notify me of followup comments via e-mail. Hi there, I was just reading through the comments and saw everyone talking about homemade kielbasa…if you’re ever in the area, check out the Bloss Holiday Market in Blossburg, PA. We always have it for Christmas Eve dinner with homemade pierogi and fresh and smoked kielbasa. Add cabbage, sauerkraut, remaining salt and pepper. This Slow Cooker Pork and Sauerkraut is incredibly easy to make and delicious to eat. A little ‘TLC” made all the difference in the world. My parents are gone, the parish we attended was Polish and is now closed, but the memories can never be erased. and tied with string. My Grandma used to make it from scratch, but I didn’t dare eat it. Empty sauerkraut into a colander. Cooking a well marbled pork chop (or pork steak) at a low temperature for a long period of time will make your chops fork tender (and infuses extra flavor into the potato layer)! My amazing soup cookbook has over 50 Homemade Soups that are all ready in under 15 minutes. My grandma was also from Poland and we can’t find many of her recipes. Then put a nice pork loin in that bare middle of the pan. Spread a small amount of butter on the top side of the roast and then sprinkle with spices, salt and pepper. Hungarian goulash is Hunter’s Stew in english or known in Poland, as Bigos and in Hungry, as Vadas Hus. Slice the roast and serve it with the sauerkraut alongside. Could you send me some recipe s ? Sprinkle with caraway seeds and black pepper. deliver fine selection of quality Alsatian pork and sauerkraut recipes equipped with ratings, reviews and mixing tips. It wasn’t loin but something else with a bit of skin on it everyone wants to know why these things taste so good… Enjoy. Can’t wait to try this for New Year’s Day!! You’re right about the sauerkraut and thanks for mentioning it – I found myself adding some more this year as well. can’t get enough of it!! I would just love it. I am not a fan of sauerkraut but the flavor in this recipe puts it to another level! Soooo good! Hi! Add the parsley, bay leaves, oregano and pepper. Adding it at the end prevents the sugars from scorching during roasting. Did you use a pork butt roast or pork loin roast. I made it yesterday and as it was roasting in the oven all day I was thinking about my Hungarian Grandmother and her “Stuffed Cabbage Rolls” that she made when I was a child. Pork and Sauerkraut. The caraway, if you love it like I do, is always a great pairing with cabbage. Spoon sauerkraut over roast. In a large bowl, combine the apples, onion, caraway seeds (if using), sauerkraut, 1/4 teaspoon of the garlic powder, and 1/8 teaspoon of black pepper. . Your recipe is wonderful! Back in our Minnesota days, my neighbor brought over a casserole dish of pork ribs and sauerkraut. Thanks for sharing ♥. Place half of the sauerkraut in a large roasting pan. Overcooks pork for modern tastes. Put the lid on the Dutch Oven and place in the oven. Hi Denise. When butter is sizzling, carefully place … I don’t have a recipe written down for a cucumber & onion salad – I’ll have to take measurements the next time I make it. Loved reading all the reviews and stories of ancestors. It is the best. NOTE: COOKtheSTORY may receive a commission on purchases made through Amazon or other affiliate links. last updated on October 1, 2019 by Christine Pittman. Your email address will not be published. im going to try this with cut pork chop. This sounds wonderful. Thank you for sharing the story of your Grandmother and this fantastic recipe! Hi Amanda, thank you for this delicious recipe. I love sauerkraut definitely adding this to my must make list! I also love the taste of the sauerkraut in this – sweet and tart, like braised red cabbage…exactly! Sincerely, Ginny. I’ve never tried this dish in the pressure cooker – but I’m pretty sure it will turn out well! Pour sauerkraut and juice on top Place loin in roasting pan. Loving memories make meals even better. She is a great good! The only thing I’d do differently is not quite halve the sauerkraut. She passed away on Valentine’s Day this year. It’s sooooo good – it’s one of my family’s favorite meals. She could make something out of almost nothing – hard times had called for it. I am using a fresh crock of sauerkraut that I made. for both because that’s how they are sold at Costco. Very basic recipe. So happy to hear you loved it! This is one of my family’s favorite dinners ever. Mellows out the flavor so much. The newly added sauerkraut easily mingled with the other cooked kraut and juices and the end result was just delicious. The roast should be fat side up so that the fat melts down into the meat as it cooks. Push the mixture towards the edges of the pan so that not much is on the middle bottom. Her simplistic approach to food and cooking will always inspire me. At end of cooking time flake pork apart and serve in a bowl, mounded over cabbage and broth. sauerkraut, not drained or rinsed 1 tsp. It always seemed gross to me, but now I love it! The kielbasa at the Bloss Holiday is amazing and is supposedly from an old Polish family recipe that was once sold at the Polish meat market that used to be in town. Our NY Day company loved it, too. Luckily they’re so easy to make! Add onions and saute until golden brown, about 10- 15 minutes. Rinse it and squeeze out all the liquid a few times. Wonderful memories you have! I love pork dishes, cabbage , noodles, beef & gravy, stuffed cabbage and peppers, Pierogies, Stugalina (spelling) I love a good chicken dinner and steak and sausage. I almost forgot about the homemade kielbasa we always had during the holidays. When I asked her how she made it, she said just layer pork ribs with sauerkraut and brown sugar, put in a slow oven for a few hours until the pork … Linda Grus' family recipe is a savory meal of tender pork nestled in soft strands of sauerkraut seasoned with bay leaves, juniper berries and caraway seeds. In a lidded 6qrt Dutch Oven place the sauerkraut all over the bottom. Learn how to cook great Alsatian pork and sauerkraut . My husband and I both are Pennsylvania Dutch. The recipe came from my grandmother. Does the roast and onion sauerkraut provide enough liquid? The apples might sound odd to you here, mixed with sauerkraut as they are, but they offer a burst of soury sweetness that really works with the pork. Thank you so much, I’m glad you enjoyed the story of my grandmother. Note that some of the editions vary widely from each other. Who would have known a Polish immigrant named Halina knew the secret to making greatness of sauerkraut? Filed Under: Diabetic / Low Carb & Low Sugar, Dinner, Pork, Recipes. Arrange the celery, carrots and onion around roast. It’s a traditional New Years Day meal in these parts. Miss her gaulumkis and real cheese cake (didn’t use cream cheese in her cake recipe – she used Dry Cottage Cheese). She would dump the sauerkraut into a colander, rinse it and squeeze all the liquid out a few times. Names like KIMMEL—STUTZMAN—YOU GET THE IDEA….I AM 86 NOW AND TRYING TO LEARN TO COOK…I DO LIKE THE CHALLENGE…MY MOM WAS ONE OF 7 GIRLS AND THEY ALL WERE GREAT COOKS. One day when I was about 6 a neighbor kid and I found it cooking in the backyard–thankfully it was entirely cooked by then when we ate all the cabbage out of the pot and got such bellyaches. Place roast fat-side-up in the cleared middle of the roasting pan. I wouldn’t t trade the memories I had growing up in upstate NY for all the money in the world. This recipe looks like food for the soul. That is the minimum temperature recommended by the National Pork Board. That same family runs the grocery store that makes/sells this kielbasa. To Ron, Gaulumki’s is spelled GOLABKI’S… This is why you can not find any recipe online or any engine search unless the spelling is correct. Tender and juicy. I do want to share more Polish recipes, it’s definitely on my winter to do list. I am certain I will love it. Who doesn’t want some extra luck for the year ahead? Start it out with this Slow Cooker Pork and Sauerkraut, a traditional dish that brings luck and joy to the year ahead. Absolutely love this dish. I would love to try granny’s sauerkraut bet that is good! She hasn’t been with us since 1978 but her receipes have been enjoyed by the next generation of eager followers! Set aside. Again, thank you for sharing your dear grandmother’s recipe and story. That’s wonderful! Then add the smoked shoulder, bacon, and Montbéliard sausage. You’ve brought back fond memories! When pork is tender, shred/chunk pork, remove any bones, salt & pepper to taste and mix pork and sauerkraut together. I miss the German pot pie and farm made scrapple. Thank you so much for your pickled eggs and beet recipe. try barefoot contessa stuff cabbage .best ive ever made !! xoxo. I try not to think about the past few years so much and instead celebrate her 83 years of life. I used the same cut Check out our latest episode and hear all of our ideas for streamlining your cooking world! I had a quart of self-fermented sauerkraut in the fridge. Thanks for the recipe. pork loin 2 granny smith apples, peeled and sliced in 1/4 inch slices 1 small onion, sliced 16 oz. I love pork, I love sauerkraut and I love the combination. This is the 2nd time I have made it, this time I’m doubling the recipe as it didn’t make enough to suit ME!! Ingredients 3 lb. I think it will all freeze well. Thanks for stopping by Todd , I loved this recipe! When a little love and effort is put into it you’ll find this to be a dish you enjoy eating year round. Oh – also check out my Hungarian Goulash recipe. Replies to my comments Don't subscribe My uncle had a small grocery/meat store. Halina was an amazing woman. Pork and Sauerkraut - a PA Dutch favorite and traditional New Years Day meal. She often made sauerkraut & fresh kielbasa – it was on her normal mealtime rotation. Cook in a slow cooker for 6 hours on high or 8 hours … Sprinkle the roast all over with the salt and with 1/2 teaspoon of garlic powder and 1/4 teaspoon of black pepper. I am polish too, My mother use to make a zapraska, Here is how Melt leftover bacon grease in pan and add flour, to brown , and add water to make a gravy, I use this, over stuffed cabbage when done, and also sauerkraut. To make this one pot roast, you mix sauerkraut, chopped onions, granny smith apples and caraway seeds (optional) together. Place pork roast over sauerkraut; top with remaining sauerkraut. Add a bit more butter if mixture seems too dry. My husbands family is first generation Hungarian and Pennsylvanian Dutch. Pour oil into a pan and sear both sides of the pork chop. I’m so glad to hear you loved my grandmothers pork & sauerkraut – she would be delighted to see her recipe enjoyed by so many! It really is just to taste. Thanks for putting this recipe out there for others to enjoy. My grandmother was from Poland, but spent some time in a few other countries as a refugee, so I’m sure many of her recipes that I know & love are fusions. … For example, there's a 1990's edition (1997 I believe) that had a more dry tone and departed from the earlier lightheartedness. This pork and … Thoughts of her galumpkis and homemade perogies will forever make me smile. I KNOW HOW TO MAKE PIES BEST, MOM LET ME HANG OUT WITH HER IN THE KITCH WHEN LITTLE KID AND TAUGHT ME HOW TO DO PIE CRUST WITH REAL LARD—COOKIES—CAKES—-I ALWAYS LIKE HER SAUERKRAUT AND STUFFED THICK PORK CHOPS…ENOUGH NOW….ARTHUR. Cover the meat with the remaining sauerkraut and then add a mixture of half water with the bouillon cub/half Riesling into the Dutch oven until the sauerkraut is completely covered by the liquid. Thing is though, it has to be made right – nothing worse then tough pork with sauerkraut straight from the can dumped on top of it. Spoon tomatoes over top. Add roughly 2/3 to 3/4 cup of liquid per pound of sauerkraut; it can be the liquid it came in, water, broth, beer, white wine, apple juice—whatever you like. I cannot wait to try this recipe being of polish descent we always ate pork and kraut and my mom cooked it similar but I realize now I may have omitted the rinse of the kraut in past attempts. This recipe is so tasteful and healthy. Going to make it with the spatzel instead of potatoes this year though. Take the pork loin out of the refrigerator. They are always the best. Mix the sauerkraut, applesauce and brown sugar together. Get one of our Alsatian pork and sauerkraut recipe and prepare delicious and healthy treat for your family or friends. Pork and Sauerkraut. Rounding out … Transfer pork to a cutting board. Pour the … Her method – she “dressed up” the sauerkraut. Everybody really enjoyed it. Please try again. Made this last year and finally found the recipe again. Cooking Sauerkraut. Amanda, I just have one question. Hi Theresa! Stating this, recipes vary by region… Please try to keep these recipes going for future generations as many are lost in translations and/or ignorance. I don’t have a recipe up yet for galumpkis, but I do have one for Hungarian Goulash. Depending on the amount of meat and sauerkraut, the cooking method and pot used, cooking time for this Pork and Sauerkraut varies. Tom, Hi Tom! Strong, beautiful, hard working, dedicated and an inspiration to me in many ways. I do miss their cooking! Push the mixture to the edges of the pan, leaving the bottom middle of the pan empty. Add garlic to onions, saute for a minute or two. Your email address will not be published. This is my Polish grandmom's extra special version. I have a German cheesecake recipe you might be interested in, it’s made with quark, which is more similar to a Greek yogurt. Put roasting pan back into oven and roast for 10 minutes. It’s definitely a milder & richer version than the boiled version – which I love as well! So glad you and your husband enjoyed the recipe! The pork was so tender. Once the roast is cooked through, mix a bit of brown sugar in with the sauerkraut. So, you mix those ingredients together and then put them into a roasting pan. *Note* Pork and Sauerkraut … Trying to use up the sauerkraut and applesauce in my refrigerator, EYB brought me to this recipe from one of my oldest cookbook. The town was once primarily Polish and lots of the food is still around. loin in crock pot. Please check your email for a message from me and a link to your FREE ebook. I sliced them up and put them in ziplocs and into the chest freezer. Alsatian pork and sauerkraut recipe. Hope you have a wonderful New Year as well. Halina was a great cook. Wow. While the meat is being done, dice the onions, apples and garlic. Sprinkle over the caraway seeds, onions, apples and brown sugar. Happy New Year! Slice pork. Try the sauerkraut and if it’s too sour rinse it once with water then spread it onto a baking tray. Maybe Czesc .. Polish for Hello! I want to verify no liquid is added to vessel at the beginning and only while cooking if it seems dry. OMG, THIS RECIPE IS AWESOME! Pour the mixture in to the pan, over the pork roast. I found the butter in the recipe a little overwhelming and I’ll probably reduce it next time. Our Sunday dinner was YUMMY! Yes, she did! ingenious! It’s a traditional New Years Day meal in these parts. Remove from oven. Hi, my name is Myrna. Add the coriander seeds and cook over low heat for about 2 hours. It’s a much different textured cheesecake. But, mine will go over mashed potatoes with a mustard topping…! He made kielbasa for Christmas and above all, for Easter. Gariella, I’m delighted that they both worked for you.

joy of cooking pork and sauerkraut

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