Pork With Sauerkraut Dumplings Recipes

Steps:

• 1. Place pork loin in roasting pan. Slice onion and place around the roast. Salt and pepper to season. Add a little water in pan for moisture. Cover and bake for 2 hours. Drain juices from sauerkraut. Remove roast from oven and pour sauerkraut over the roast. My mom always used Bavarian style sauerkraut with caraway seeds. Put roast back in the oven for another 45 minutes.
• 2. After you put roast back in the oven, butter 2 slices of bread and fry them in a skillet until browned.
• 3. Mix eggs, milk, salt and butter With a spoon mix until all is moistened and then beat with a spoon until all dry ingredients are gone. Let set for 30 minutes. Add diced fried bread and let set another 5 minutes. Salt a large pot of water and bring it to a rolling boil. Make balls from dough about the size of small apples with floured hands and drop into boiling water Boil with lid set slightly to the side for 10 minutes. Remove lid and boil 5 more minutes. Remove from water and serve covered with sauerkraut.

Steps:

• Rub pork with salt and pepper. Place in a pot (with a lid - if possible) and cover with water, adding onion cut into pieces.
• Boil meat until tender, remove excess fat.
• Add sauerkraut and simmer about 20 minutess.
• Mix dry dumpling ingredients together.
• Add milk gradually mixing well then add the melted butter.
• Drop by spoonsful into boiling pork and kraut.
• Cook 15 minutes covered.

Steps:

• For the pork loin, pressure cooker method:
• In a pressure cooker set on high heat, brown the pork in the oil on all sides. Season with salt and pepper. Add about 6 cups water or broth so there is about 1 1/2 inches. For larger roasts, add 1/2-inch more liquid per pound. Pressure cook until the pork is extremely tender and falling apart, 1 1/2 to 2 hours. (This is important to the dish.) Remove the meat from the pot and reserve the juices.
• For the pork loin, oven method:
• Preheat the oven to 350 degrees F.
• Pierce the pork with a knife and insert the slices of garlic different parts of the roast. Season with salt and pepper. Heat the oil in a heavy cast iron pot over high heat. Sear the pork until brown. Add the beef broth and vermouth (this will also deglaze the pan) and cover the pot with a lid. Bake, basting frequently with the pan juices, until the pork is pink and juicy inside but not dry and gray, 1 to 1 1/2 hours. Be sure to periodically check your roast, as you want the roast to be pink and juicy inside, not dry and gray. Remove the meat from the pot and reserve the juices.
• Combine the cornstarch with 1/4 cup cold water. Slowly whisk the cornstarch mixture into the pan juices to thicken the juices so they will stick to the pork and dumplings. (However, Grandma and Grandpa preferred the traditional thinner juice.)
• For the potato dumplings:
• While the meat is cooking, prepare the dumplings. Place a pot of water to boil.
• Place the potato flakes in a large bowl. Place the milk, butter and 2 cups water in a saucepan. Bring to a boil, then remove from the heat. Pour the potato mixture over the potato flakes and whip with a fork until smooth. Let cool.
• Add the eggs to the potatoes and mix well. Add 2 cups of flour and mix until a dough forms, adding more flour if needed.
• Turn the dough out onto a floured bread board and knead in more flour until the dough is stiff and doesn't stick to your hands. Break off small pieces and form into flat balls, drop into rapidly boiling water. Bring back to a boil and cook 10 to 15 minutes. Cut 1 and if it isn't sticky inside, they are done.
• For the sauerkraut:
• Heat the oil in a heavy bottomed pot. Add the onion and cook until transparent. Add the sauerkraut, vermouth, beef bouillon to taste, caraway seeds to taste, salt (not much) and pepper. Simmer until the flavors meld, 30 to 45 minutes. Serve along side the pork.
• For serving:
• This was usually done homestyle. Place some pork, a dumpling (cut into hearty, bit-size pieces) and some sauerkraut on a plate. Then pass and spoon or drizzle some of the reserved meat juices over the pork and dumplings--this ties everything all together and gives you a forkful of flavor in each bite.
• There you have it: hearty, stick-to-your-ribs pork, dumplings and sauerkraut--an excellent dish on a cold, frosty night!

Steps:

• 1. Place pork roast in 13x9" roasting pan. Cut onion into wedges and tuck around roast in bottom of pan, and a few across the top. Sprinkle garlic powder, salt and pepper over roast. Bake @ 400 degrees for the first hour and then reduce heat to 350 degrees until done. (Note: You want the onions to caramelize so the juices are a nice dark brown when the roast is finished cooking. Adding 1/4 cup of water after the first hour helps attain this for you. These juices are for the sauerkraut & dumplings and the darker, the better!)
• 2. In a large mixing bowl, measure 4 cups of flour. Make a well in the center of the flour and break the 4 eggs into the well. Begin stirring the eggs and drawing the flour into the egg as you stir. Gradually add the 2 cups of water. Sometimes it doesn't need quite the 2 cups... Stop adding water then the dough is fairly firm but sticky.
• 3. Bring 4 quarts of water to a boil in large pot. Using a soup spoon, scoop spoonfuls of the batter into the boiling water. Reduce the heat a tad and boil for 10 minutes. Watch the pot... this will foam up and start to spill over if not watched!
• 4. Drain the dumplings and return them to the pot. Add the 2 cans of sauerkraut to the dumplings and simmer on low until the roast is ready to come out of the oven.
• 5. The last and most important step... put the pork drippings and cooked onion into the sauerkraut & dumplings. This adds amazing flavor and the sauerkraut is a nice golden brown.
• 6. We always have this with applesauce on the side. Makes it complete!

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:

• Place ribs in a 3-qt. baking dish. In a bowl, combine sauerkraut, water, brown sugar and caraway seeds; spoon over ribs. Cover and bake at 350° for 1-1/2 hours. In a small bowl, combine flour, baking powder and salt. Beat egg and milk; add to the dry ingredients and stir with a fork just until combined. Drop by tablespoonfuls onto hot sauerkraut mixture. Cover and return to the oven for 20 minutes. If desired, garnish with parsley and paprika.

Steps:

• Place 1 bag sauerkraut in bottom of covered roaster.
• Place pork loin on top and sprinkle with salt and pepper.
• Cut keilbassi into chunks and scatter over sauerkraut.
• Top keilbassi with second bag of sauerkraut.
• Saute onion in olive oil till carmelized and place on top of pork loin.
• Pour beer around roast onto sauerkraut.
• Bake 350 degrees for 3 hours. We like ours falling apart so adjust cooking time to your preferance.
• Dumplings: After roast is baked to your standards: Mix dry ingredients then with a mixer beat in butter, milk and chives.
• Drop onto sauerkraut by tablespoons and bake covered for 10 minutes. Remove lid and bake an additional 10 minutes.