Pork And Sauerkraut Recipe
- Pork scraps
- 3 lbs. fresh bratwurst, cut in 1 1/2 inch pcs
- 7 pound can (institution size) sauerkraut
- 3 spears celery, include leaves, slice in 1/2 inch pcs
- 1 lg. cooking onion, minced or possibly diced
- 1 lg. apple, diced, peeled, cored
- 1 c. brown sugar, packed
- 1 teaspoon or possibly 1 1/2 teaspoon caraway seed (optional)
- 1/2 teaspoon celery seed (optional)
- I save the large end pcs of spare ribs and trim all pork chops.
- I freeze them in a large plastic bag till I'm ready to make sauerkraut.
- Early morning or possibly day before, cook pork scraps, (in water).
- Throw away fat and bones.
- Skim fat.
- Save liquid and meat.
- rinse sauerkraut once.
- Put kraut in a large roaster.
- Add in reserved pork and 3 or possibly 4 c. liquid.
- Add in celery, onion, apple, brown sugar and spices.
- Mix well.
- Add in cut up bratwurst; cover.
- Cook in 250 degree oven for about 6 hrs or possibly more, adding water if needed.
- Lower oven temperature if kraut gets too dry.
- This can be used as a side dish or possibly a Saturday night supper with thick chunks of rye or possibly French bread and butter.
- A Jello dessert and coffee.
- Keeps well.
- Serve many at a pot luck.
scraps, fresh bratwurst, sauerkraut, celery, cooking onion, apple, brown sugar, caraway, celery
Taken from cookeatshare.com/recipes/pork-and-sauerkraut-24139 (may not work)