Sauerkraut Recipe
Ingredients
| 2 15 oz. cans sauerkraut | ||
| Oil | 2 Tablespoon | |
| 6 oz. fat pork in one piece | ||
| Onion | 1 Medium | |
| Whole peppercorns | 1/2 Teaspoon | |
| Flour | 1 Tablespoon | |
| Water | 1 Pint | |
| Potato | 1 Large | |
Directions
Drain sauerkraut, wash lightly under cold running water.
Heat oil in large saucepan, add pork, cook few minutes on both sides.
Add chopped onion; cook, covered, over low heat until soft but not brown.
Lightly mix in sauerkraut, peppercorns and flour; add 1 pint (2 cups) water.
Bring to boil; cover, cook for 30 minutes, stirring occasionally.
Peel potato, grate finely, stir into mixture.
Continue cooking, stirring occasionally, further 30 minutes, adding little more water if necessary.
Remove pork; discard.
Heat oil in large saucepan, add pork, cook few minutes on both sides.
Add chopped onion; cook, covered, over low heat until soft but not brown.
Lightly mix in sauerkraut, peppercorns and flour; add 1 pint (2 cups) water.
Bring to boil; cover, cook for 30 minutes, stirring occasionally.
Peel potato, grate finely, stir into mixture.
Continue cooking, stirring occasionally, further 30 minutes, adding little more water if necessary.
Remove pork; discard.
Chef
