Slow-Cooked Pork Roast with Sauerkraut and Sausage
Saueraut from the refrigerated section of the market is usually of better quality than canned, especially if the sauerkraut is from an artisinal producer. Draining the sauerkraut and rinsing it well under cool water will produce a more mellow taste. If you want dumplings with this (and who wouldn’t?), remove the meat from the pan and keep warm while cooking dumplings on top of the sauerkraut on the stovetop. See the notes section below for my recipe for dumplings.
Servings |
Prep Time |
10people |
20m |
Servings |
Prep Time |
10people |
20m |
|
|