Kassler Ripschen & Sauerkraut Recipe


Ingredients

1 pork loin, smoked
1 water
1 sauerkraut


Directions

Use young pork loins which have been cured and smoked
over a fire made of sawdust and hickory wood. Add
sufficient water to keep meat from burning and cook
over a low flame for 45 minutes. Add sauerkraut and
continue cooking for 45 minutes. Source: Pennsylvania
Dutch Cook Book - Fine Old Recipes, Culinary Arts
Press, 1936.


Servings: 1 servings

 

 

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Categories: German; Vegetable


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We hope you enjoy this Kassler Ripschen & Sauerkraut recipe.

 


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