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Pork and Sauerkraut


Always serve Pork & Sauerkraut with a large bowl of mashed potatoes!
  • 1 lean pork roast, about 4 to 5 lb.
  • 2 large cans sauerkraut
  • 1/2 cup applesauce
  • 1/4 cup brown sugar

    Preparation -
    Place the pork roast in a dutch oven or a large, deep, heavy skillet. Add about 1 cup water plus a small amount of salt and pepper. Cover and cook over low heat for about 2 hours. Add the sauerkraut, applesauce and brown sugar. Cover and simmer for about 1 to 1-1/2 hours longer or until the roast is tender and falling apart. This can also be roasted in the oven, in a covered roasting pan. Set the oven at 350 for about 2 hours, then lower temperature to around 300 after adding the sauerkraut. Roast for an additional 1-1/2 hours. It's also a good crock pot meal. Just add everything at once and cook for about 6 or 7 hours on low.

    Sauerkraut that's sold in cellophane bags in the fresh meat department of a grocery store is usually not quite as salty as canned sauerkraut. You can use it instead of canned sauerkraut.

    Serve Pork & Sauerkraut on New Year's Day... According to Pennsylvania Dutch tradition, pork and sauerkraut will bring good luck to you and your family in the year ahead if it's your first meal of the new year.


  • Border by The Graphics Barn ~ Background by Original Country Clipart by Lisa