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Sauerkraut & Pork (Sauerkrauteintopf) (Germany) Recipe

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This recipe for Sauerkraut & Pork (Sauerkrauteintopf) (Germany), by , is from The UWSP Multicultural Affairs Department Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Thursday, March 19, 2009


1 lb. Lean pork shoulder, pork butt or shunk cut fresh ham
cup cooking fat or lard
4 onions, diced
3 Tbsp. paprika
3 cups meat stock
Cumin or caraway seeds
1lb. Sauerkraut
1lb. Potatoes, if desired
cup dairy sour cream
8 bacon slices, cooked crisp, crumbled

Cut pork in to 1- inch cubes. Heat fat or lard in a large deep saucepan. Add pork; brown in hot fat. Add onions; saute briskly. Add paprika, stock, salt and cumin or caraway seeds. Cook covered, over medium heat 20 minutes. Add sauerkraut. If potatoes are used, peel and cut into large cubes. Add to pork mixture. Or, cook potatoes separately and add when pork is tender. Cook over low heat 45 minutes or until pork is tender. Season to taste. Stir in sour cream and bacon before serving. Makes 4 servings.




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