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Pork Roast, Sauerkraut and Dumplings Recipe

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This recipe for Pork Roast, Sauerkraut and Dumplings, by , is from The Anderson Family Cookbook, Vol. II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Catherene and Steven Bilek
Added: Tuesday, November 08, 2011


Pork Roast
16oz .can of Frank's Sauerkraut (We only ever use Frank's, its the best!)
4-6 medium potatoes (Depending on the number of guest, you may need more. For just us 2 we only use 4 medium potatoes).
eggs (at least 4)
flour (at least 4 cups)

Place a seasoned pork roast into a crock pot and surround it with sauerkraut. We like to season our roast with ground sage, garlic powder, and onion powder. Then cook on low heat for a slow cook or high heat for a faster cook. Ours usually cooks on low for about 2-3 hours, but we use a smaller roast.
Wait until about 1 hour prior to serving the roast to make the dumplings.
We use potatoes to make dumplings. First you peel the potatoes, boil till soft (I use a knife, if the potato slides of easily there done. You will know). Then you need to use a potato ricer (I found a good one at Target), after you rice the potatoes you will need to add 1 egg per potato (we use medium size potatoes, if you use larger you may need to add an extra egg, if you use small potatoes you will only need to use 1 egg per two potato) and also 1 cup of flour per potato (again per medium egg). Mix to a consistency of pizza dough (may be a a bit more moist than pizza dough but close to it). Roll out like a snake and cut per size you want (we make them about the size of an egg, maybe a little bigger). Then you will need to boil the dumplings for about 5 to 10 minutes or until floating. Then place them into the crock pot surrounding the roast for 45 minutes. Then serve.

Personal Notes:
This is Steve's favorite meal. He got me hooked on this a long time ago and we hope you enjoy it to!




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