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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Pork and Sauerkraut Recipe

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This recipe for Pork and Sauerkraut is from The Beck Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 sides 3-3 1/2 lbs spareribs
1 tablespoon caraway seed
3 ½ cups sauerkraut
1 ½ teaspoons salt
⅛ teaspoon pepper
1 large onion -- sliced
2 cups water -- hot
3 cups stuffing cubes -- ready to use
1 ¼ cups water
½ cup butter
1 egg -- beaten
Directions:
Directions:
Cut spareribs into serving size pieces. Brown in heavy kettle. Pour off excess fat then add sauerkraut to kettle. Stir in caraway seeds. Place browned ribs on top. Add salt, pepper and onion rings. Add hot water. Cover and simmer for 1 1/2 hours. Prepare stuffing balls while waiting.

Stuffing balls: Heat 1 1/4 cups water with 1/2 cup of butter. Add 3 cups stuffing cube. Stir until moistened. Stir in 1 beaten egg and blend. Shape into balls (1 1/2 inch) Drop onto ribs in kettle. Increase heat to create more steam. Cover tightly and cook for 10 to 15 minutes.

Can use country style ribs and hot dogs.
Personal Notes:
Personal Notes:
Grandma Nimal's Recipe

 

 

 

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