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
Kassler Ripschen & Sauerkraut Recipe brought to you by Recipe Ideas
Categories: German; Vegetable
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We hope you enjoy this Kassler Ripschen & Sauerkraut recipe.
