Sauerkraut With Pork (sauerkraut Und Speck)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Penndutch, Pork | 1 | Servings |
INGREDIENTS
| 3 | lb | Pork |
| Water | ||
| 1 | qt | Sauerkraut |
| Salt & pepper |
INSTRUCTIONS
1936 Wipe piece of pork with a damp cloth, place in large stewing pan and cover with cold water. Set over flame to cook slowly for one hour. Add the sauerkraut and more water if necessary and continue cooking for another hour or until meat has become thoroughly tender. Season with salt and pepper. Serve with mashed potatoes. My notes: This is basically the same way my mom and I prepare sauerkraut and spareribs, but we add a chopped onion. My mom also used to add some chopped apple to cut down on the "sourness". This is a really simple and delicious meal, if you like sauerkraut. One of my favorites! Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 6122
Calories From Fat: 5321
Total Fat: 590.4g
Cholesterol: 890.5mg
Sodium: 12658mg
Potassium: 3689.5mg
Carbohydrates: 33.4g
Fiber: 14.2g
Sugar: 10.1g
Protein: 157g