Pork And Sauerkraut With Spaetzle Recipe 35

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place pork roast in a large roasting pan. Season with salt and black pepper. Mix sauerkraut, water, onion, and apple together in a large bowl. Pour sauerkraut mixture over roast.
• Bake roast in the preheated oven until heated through, about 1 hour. Reduce oven temperature to 300 degrees F (150 degrees C). Continue to cook roast until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), adding water if sauerkraut mixture looks dry, about 2 hours more.
• Remove roast from oven and allow to rest in a warm area before slicing, about 10 minutes.

Steps:

• Combine all ingredients in a slow cooker and stir well. Submerse the apple under the other ingredients.
• Cook on High for one hour, reduce heat to Low and continue cooking for 5 hours or until pork is cooked through. Discard apple and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a metal colander.
• Whisk together the flour and salt in a bowl. Mix the eggs and water, and pour into the flour mixture. Stir to form a dough.
• Bring a pot of water to a boil. Place the spaetzle dough into the oiled colander, and set the colander over the pot of water. Use a flexible spatula to push the dough into the boiling water through the holes in the colander. Stir the spaetzle as they boil. When they have floated to the top, they are done (about 5 minutes). Scoop the spaetzle out of the boiling water, and place into an ungreased 9x9-inch baking dish.
• Place the bacon in a skillet over medium heat, and cook, stirring often, until the bacon is crisp, about 8 minutes. Remove bacon, leaving drippings in pan, and set aside. Cook the onion in the same pan as the bacon until browned, about 10 minutes.
• In a large skillet, melt the butter over medium heat until foamy, and stir in the apple and brown sugar. Cook and stir until the apple is soft, about 5 minutes. Transfer the cooked bacon, onions, and sauerkraut into the skillet, and cook, stirring often, until the flavors have blended, about 5 minutes. Pour the sauerkraut mixture into the 9x9-inch baking dish on top of the spaetzle.
• Place the kielbasa pieces into a microwave-safe dish, and cook on full power in a microwave oven until the sausage is hot and has lost its pink color, 2 or 3 minutes. Transfer the sausage to the baking dish.
• Bake in the preheated oven until bubbling, about 15 minutes.

Steps:

• Heat oil in a large skillet over medium heat. Add pork and brown. Add can of sauerkraut with liquids, then add apple. Stir until all are simmering, then lower heat and cover. Let simmer for 1 hour or until pork is cooked through and tender.

Steps:

• Fill a large pot with water, add oil, and bring to a boil.
• Place flour in a large mixing bowl and make a well in the middle. Add salt, eggs, and water and beat the dough until smooth and bubbly. The dough should have a thick consistency.
• Fill a spaetzle press with the dough and squeeze into the boiling water (You may use a colander to push the dough through or a wooden cutting board and scrape dough little by little with a knife into the water).
• When the spaetzle float to the top of the pot, drain them. Place half of the spaetzle in a glass baking dish and add a layer of sauerkraut on top. Add another layer of spaetzle and sauerkraut. Cover the pan to keep the dish warm.
• In a separate pan melt the butter and add breadcrumbs just long enough to moisten them. Top the spaetzle with the breadcrumbs.
• Place in a preheated oven at 200 C for 15 minutes.
• This is also delicious reheated the next day with a little bit of butter.