Pork And Kielbasa With Sauerkraut, Mushrooms And Potatoes

Another reason [patience] is so hard to come by is that we often don’t like the way it comes. Romans 5:3 says, “Suffering produces endurance,” and James 1:3 says, “The testing of your faith produces steadfastness.” In both cases the product is patient endurance – the ability to remain under tremendous weight and pressure without succumbing. That which produces this is the difficult part: suffering, testing, trials. We would prefer an easier I way for the fruit to be produced, but this is God’s way (Robert Carver)!

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CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains, Dairy		Cklive17	1	Servings

INGREDIENTS

3	lb	Fresh, refrigerated
		sauerkraut
2	c	Chicken or beef broth
1	oz	Dried mushrooms, 1 cup
		loosely
		packed
1	T	Vegetable oil, or more if
		needed
2	lb	Pork shoulder, butt or
		loin cut
		into 1-inch cubes
		well trimmed
1	lb	Kielbasa
1	t	Caraway seeds
2	lb	Yukon Gold potatoes, peeled
		and cut into
		2-inch chunks
3/4	lb	Parsnips, scrubbed and cut
		into 2-inch chunks
		or use 2
		additional
		potatoes
1/2	c	Sour cream, plus more to
		pass
		at the table
		Salt and pepper
1/4	c	Chopped fresh dill for
		garnish
39		Fat, 0 Other Carbohydrates

INSTRUCTIONS

Drain the sauerkraut and reserve the brine. Taste the sauerkraut and,
if you find it much too strong, rinse it until you like the way it
tastes -- keeping in mind that the flavor will be diminished when it
is cooked with the other ingredients. Drain well and set aside.  Heat
the broth in the cooker. Set the dried mushrooms in a bowl and  pour
the hot broth over, submerging them in the broth with the back  of a
spoon. Cover with a plate and set aside until the mushrooms are  soft,
about 10 minutes.  Meanwhile, rinse and dry out the cooker. Heat the
butter and oil over  medium-high heat. Brown the pork and kielbasa in 3
or 4 batches,  about 4 minutes per batch, adding more oil if needed.
Set aside.  With a slotted spoon, remove the reconstituted mushrooms
from the  broth and squeeze them over the bowl to catch the liquid they
release. Coarsely chop the mushrooms if the pieces are large.
carefully pour the broth into the cooker, taking care to leave behind
any sediment on the bottom. Set the cooker over medium heat and stir
well to scrape up any browned bits stuck to the bottom. Add the
mushrooms and half of the sauerkraut. Set the browned pork and
kielbasa on top. Cover with the remaining sauerkraut and sprinkle
caraway seeds on top. Set the potatoes and parsnips on the kraut.  Lock
the lid in place. Over high heat, bring to high pressure. Reduce  the
heat just enough to maintain high pressure and cook for 10  minutes.
Quick-release the pressure. Remove the lid, tilting it away  from you
to allow excess steam to escape.  Ladle out 1/2 cup of the broth and
blend the sour cream into it. Then  stir this mixture back into the pot
as you stir well to distribute  all of the ingredients. If you'd like a
stronger sauerkraut flavor,  add some or all of the reserved brine.
Season with salt and pepper.  Sprinkle lightly with dill. Pass
additional sour cream in a bowl at  the table.  Yield: 6 to 8 servings
Converted by MC_Buster.  Per serving: 3690 Calories (kcal); 285g Total
Fat; (69% calories from  fat); 187g Protein; 89g Carbohydrate; 839mg
Cholesterol; 5422mg  Sodium Food Exchanges: 3 Grain(Starch); 25 Lean
Meat; 4 1/2  Vegetable; 0 Fruit;  Recipe by: COOKING LIVE SHOW #CL9309
Converted by MM_Buster v2.0n.

A Message from our Provider:

“Does it hurt when people don’t trust you? Imagine how God feels”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 7851 Calories From Fat: 2656 Total Fat: 290.9g Cholesterol: 1630.7mg Sodium: 19499.6mg Potassium: 10476mg Carbohydrates: 785.7g Fiber: 49.3g Sugar: 119.1g Protein: 499.4g