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Pork And Sauerkraut

world.food's picture
Ingredients
  Salt pork 1⁄4 Pound
  Pork loin roast 5 Pound
  Sauerkraut 6 Pound, drained
  Canned sauerkraut 6 Pound, drained well (6 Cans Of 1 Pound Each)
  Onions 2 Large, chopped
  Peppercorns 2 Tablespoon
  Bay leaves 3
  White wine 750 Milliliter (1 Bottle, Preferably Rhine Or Moselle)
  Water 1 Cup (16 tbs)
Directions

GETTING READY
1) With salt pork, rub a heavy, large kettle.
2) Score the salt pork.
3) Cut the roast into 3 or 4 big pieces.

MAKING
4) In the bottom of the kettle, place the meat.
5) Over the meat, add the sauerkraut.
6) Gradually add onions, peppercorns, bay leaves, half of the wine and 1 cup of water. Cover the kettle.
7) Simmer for about 4 hours, or until the meat is soft.
8) Remove the meat and drain off liquid and fat from the kettle.
9) To the kettle, add the remaining wine.
10) Simmer for 1 hour.
11) Meanwhile, from the roast, remove the bones.
12) Remove fat and cut it into small, bite size pieces.
13) To the sauerkraut mix, return these and heat thoroughly.

SERVING
14) Serve hot with German style potatoes and hot mustard.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
German
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Pork
Interest: 
Everyday, Healthy
Preparation Time: 
200 Minutes
Cook Time: 
200 Minutes
Ready In: 
0 Minutes
Servings: 
8

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