HJ your pork and kraut recipe sounds similar to my grandmothers.
Grandpa didn't like garlic so scratch that and the kielbasa but the same except she ALWAYS used Rhine wine I'd say at least a cup or so.
Loved her German cooking...
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Hj wrote:This is abit late - but U all might try it sometime . Also - that stuff pork someone suggested...sounds awesome ñ For sure I will try it.
Saurkraut Pork Kalbasi ñ Taters Hj's
Been making this since I was 16 . My Grandmother came from Germany ñ taught me this recipe.
Would anyone like to have a pork roast with some saurkraut - kalbasi ñ mashed potatoes ..oh my, it's so delicious.
Of course - I brown well all over the pork roast seasoned well in the large roaster. I season with salt ñ pepper all over. USE a large roasting pan - large enough for all the rest that goes in this recipe~
While meat is browning I rinse the kraut really well. Very Important ñ drain it !
KEEP all the drippings from browning the pork roast in the roaster ñ add with the pork roast all the below.**
To the brown roast ñ drippings add - a little water to get all that brown goodies from browning the pork..so scrap ñ mix well with a little water to start ..add all the rest U can remove the pork while doing this I DONT. CAUSE I don't want to lose any juices.
**add all ñ stir
Saurkraut that was rinsed really well n drained
3 to 4 bay leaves
1 onion very large chop or 1½
6 garlic cloves diced fine
4 celery ribs chop ñ chop some leaves in
kalbasi cut diagonally the whole pkg.
my secret Ingredient is~
½ c. Pearl Barley
water to cover ñ more if needed
..place in oven "covered" - 350⁰F. - cook till all pork is tender - stir the kraft ñ others once in awhile. . Now - I suppose you could do this on a grill.
Serve over mashed taters.
Note - can always add salt if needed ..hard to remove too much . THE BROTH WILL be brown n a little thick not too thick when finished.
I never tried - but - maybe one could smoke all this. HAPPY New Year to all. 2023
I need this in my life!!!
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