Kathleen

[Guest guest]

>>>KATHLEEN WROTE>>>Now that you mentioned the roast pork and sauerkraut, you just *have* to post your recipe! I love roast pork, but only have a yearning for sauerkraut every few years. I don't think I know how to cook it or buy the right brand or something. I am German also, but don't ever remember my German grandmother or mother making it.

Well, I don't have a special recipe.

Just pick out a "pretty" pork roast at the grocery store

Season the roast with lite salt, pepper, and paprika

heat oil in a big ol' heavy pot (oven safe)

brown the roast quickly once the oil is good and hot

add a little water..... usually about an inch of water

Cover and put it in the oven for a couple of hours... usually about 325 degrees or so, depending on size of roast

I don't add the sauerkraut until the pork is cooked through (it'll pull apart easily with a fork before I add the kraut)

I usually buy cans of Bavarian sauerkraut.... its a milder kraut, more sweet than sour, and usually has caraway seeds in it. Adding caraway seeds to sauerkraut and fried potatoes is a Bavarian thing, which is where my Mom is from.

I add the kraut to the water/drippings of the pork roast and put it back in the oven long enough to heat the kraut. It doesn't have to cook for a long time... just enough to heat it.

Now, my hubby likes to have mashed potatoes with it... and he puts the sauerkraut on the mashed potatoes instead of gravy, which is a Pennsylvania Dutch thing.... which I find just gross!

(((hugs)))

Janet

[Guest guest]

Thanks for the sauerkraut and pork roast instructions. Just what I

needed. Good details. I'm gonna try it!

Kathleen

[Guest guest]

Thanks for the sauerkraut and pork roast instructions. Just what I

needed. Good details. I'm gonna try it!

Kathleen

[Guest guest]

Thanks for the sauerkraut and pork roast instructions. Just what I

needed. Good details. I'm gonna try it!

Kathleen