Pork and Sauerkraut June Bug Style Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: I (2 - 3 lb) small pork butt or shoulder roast
2 packages Kielsbasa
2 large cans sauerkraut or 2 bags of sauerkraut (in refrigerated section of grocery store)
1 large onion
5 - 10 garlic cloves
1 bottle or can of beer
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Directions: |
Directions:Sear pork roast on all sides in skillet over high heat. Season meat with salt, pepper, and garlic powder. Place in large roaster, add about 1/2 C. water, and roast for about 1-1/2 to 2 hours at 325 degrees (Longer if you are making larger pork roast). Rinse sauerkraut with water and drain in colander. Cut up a large onion and toss with sauerkraut. Place sauerkraut and onion in roaster with pork roast and mix in fresh whole garlic cloves. Pour beer over all. Replace cover and continue to bake 1-1/2 to 2 more hours. Cut kielbasa up into pieces about 5" in length and put in roaster with sauerkraut and pork -- spoon some of the kraut over the kielbasa pieces, sprinkle with paprika and bake about 1 more hour (can be baked longer if you prefer). Remove from oven and serve -- cut up pork roast. Great with mashed potatoes. Can also add hot dogs as well as kielsbasa. |
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Personal
Notes: |
Personal
Notes: The only thing Mom did that I do not is that she sometimes mixed caraway seeds in her sauerkraut. Be sure to have some hot dog buns on hand for kielsbasa and sauerkraut sandwiches --served with Dijon, it's a very Junish Delight.
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