Kassler Ripschen and Sauerkraut

INGREDIENTS

INSTRUCTIONS

Use young pork loins which have been cured and smoked over a fire made of
sawdust and hickory wood. Add sufficient water to keep meat from burning
and cook over a low flame for 45 minutes. Add sauerkraut and continue
cooking for 45 minutes. Source:  Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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