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Wallace Family Pork Roast with Sauerkraut Recipe

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This recipe for Wallace Family Pork Roast with Sauerkraut is from The Capitena 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:  
10 lbs bone in pork roast
2 1/2 tsp ground sage
2 tsp salt
1/2 tsp pepper
all-purpose flour for dredging
1/4 C vegetable oil
4-5 packages sauerkraut (I like the kind in plastic bags or glass jars the best)
Caraway seed to taste
2 chopped onions
1 16 oz can beef bouillon
2 tsp sugar

5 lbs potatoes, peeled and cubed
1 C milk, warmed
1/2 C butter
1 tsp salt
1/4 tsp pepper
Directions:
Directions:
Mix salt, pepper, ground sage and enough flour to dredge the roast. Sear all sides of the roast in a large heavy skillet in hot oil until browned.

Rinse sauerkraut and drain well. Add chopped onion, and caraway seeds to taste. Add sugar. Mound in the center of a large roasting pan. Place pork on top of the sauerkraut. Moisten with the bouillon Roast uncovered in a 325º F oven 30-35 minutes per pound until meat thermometer reads 170º F. Moisten pork with beef bouillon throughout roasting.

MASHED POTATOES: Prepare and boil pared potatoes. Drain, then dry them out over low heat. Mash potatoes until no lumps remain Add warmed milk until smooth and fluffy. Add butter, salt and pepper.
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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