Pork Loin Sauerkraut And Dumplings Recipes

Steps:

• Place pork roast into the bottom of a slow cooker and cover with sauerkraut with juice, applesauce, brown sugar, and 1 can beer. Set cooker to High, cover, and cook 3 hours. Reduce heat to Low and cook 4 more hours.
• About 1 1/2 hours before serving time, heat water with reserved pork trimmings in a large saucepan over low heat and simmer to make broth, about 45 minutes. Strain broth, discard trimmings, and pour remaining can of beer and kraut juice into the simmering broth. Bring the broth to a boil.
• Mix baking mix and milk in a bowl to make a sticky dough. Drop by spoonfuls into the boiling broth. Reduce heat to low, cover, and simmer dumplings for 10 minutes; uncover and simmer until dumplings are set, about 10 more minutes. For chewier dumplings, boil a few minutes longer. Remove dumplings from the broth with a slotted spoon and transfer to a serving bowl.
• Serve pork with cooked kraut and dumplings on the side; spoon thickened broth over dumplings.

Steps:

• Rub pork with salt and pepper. Place in a pot (with a lid - if possible) and cover with water, adding onion cut into pieces.
• Boil meat until tender, remove excess fat.
• Add sauerkraut and simmer about 20 minutess.
• Mix dry dumpling ingredients together.
• Add milk gradually mixing well then add the melted butter.
• Drop by spoonsful into boiling pork and kraut.
• Cook 15 minutes covered.

Steps:

• Place 1 bag sauerkraut in bottom of covered roaster.
• Place pork loin on top and sprinkle with salt and pepper.
• Cut keilbassi into chunks and scatter over sauerkraut.
• Top keilbassi with second bag of sauerkraut.
• Saute onion in olive oil till carmelized and place on top of pork loin.
• Pour beer around roast onto sauerkraut.
• Bake 350 degrees for 3 hours. We like ours falling apart so adjust cooking time to your preferance.
• Dumplings: After roast is baked to your standards: Mix dry ingredients then with a mixer beat in butter, milk and chives.
• Drop onto sauerkraut by tablespoons and bake covered for 10 minutes. Remove lid and bake an additional 10 minutes.

Steps:

• PORK LOIN ROAST 1) Sprinkle with Lawry salt and Caraway seeds 2) Bake for 15-30 minutes uncovered at 400 degrees 3) Turn oven to 350 degrees and cook @ 1 hour per pound of meat SAUERKRAUT 1) In large sauce pan place sauerkraut 2) Grate 1 potato and 1 yellow onion into sauerkraut 3) Stir and heat DUMPLINGS 1) Place large pot filled with water on stove to boil - add salt 2) Bake potatoes in microwave - peel and mash 3) Add 2 tsp salt 4) Add @ 1/4 cup Farina 5) Sift in a lot of flour and knead until right consistency is formed 6) Shape/roll into dumplings 7) Drop in boiling water and cook for @ 20 minutes

Steps:

• Clean pork knuckles, scrape and wash thoroughly.
• Combine with sauerkraut and cover with cold water.
• Cook slowly until knuckles are tender.
• Add melted butter to beaten egg and water.
• Sift dry ingredients together and combine with egg mixture; beat thoroughly.
• If necessary, add more flour to make a stiff enough batter to drop from a spoon.
• Twenty minutes before serving, drop the batter by spoonfuls into the hot sauerkraut.
• Cover tightly and cook for 20 to 25 minutes.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix sauerkraut, apples, onion, and caraway seeds in a large roasting pan. Stir 1/4 cup apple cider and brown sugar together in a separate bowl; pour over sauerkraut mixture.
• Stir Thai seasoning, salt, garlic powder, and black pepper together in a small bowl; rub onto the top and bottom of the roast.
• Make an indentation in the center of the sauerkraut mixture and place the seasoned roast in the indentation. Pour the remaining apple cider around the roast.
• Bake in the preheated oven for 1 hour; baste roast with juices. Continue baking roast, basting every 30 minutes, until cooked through, 2 1/2 to 3 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Steps:

• Layer the onions and apples in the bottom of a shallow roasting pan.
• (I use a large casserole dish) Drizzle two tablespoons of the honey along with 1 teaspoon of the caraway seeds on top of the layer of apple and onion.
• Mix together apple butter, remaining honey and dijon mustard and reserve.
• Sprinkle the entire roast with garlic salt and place on the apples and onions.
• Spread Apple butter mixture on top of the roast and sprikle with the remaining teaspoon of caraway.
• Cover and bake at 350 for approx.
• 3 hours or until internal temp of the pork is 160.

Steps:

• DUMPLINGS: Mix and knead flour, prepared instant potatoes and eggs. (See photo #2) Go on, fondle that mass! Add a little water if too dry or flour if too wet. The dough should no longer be sticking tenaciously to your hands or the board as you knead. Be careful not to add too much flour or your dumplings will be too hard. Use your culinary expertise. If, by chance, you have none, welcome to the club. Form dough into a loaf (See photo #3) and set aside. Go put the next load of laundry in the washer and neglect, as usual, folding the dryer load until someone complains so loudly, you have no choice but to submit.
• PORK ROAST: Place sliced and now screaming garlic into slits you've cut all over roast. Season with the sage and half of each of the following; caraway seeds, salt, pepper and onion powder. Push the laundry out of your mind. It really has no business intruding on your kitchen time, now does it.
• Sear in skillet on all sides. Remind yourself to use the splatter guard next time you do this and turn the stereo up louder to muffle the sounds of self-flagellating irritation ricocheting through your head as you count the newly forming grease blisters on your hands and forearms.
• Put into baking pan and cook at 450 degrees for 15-20 minutes. Unless the roast has quite a bit of fat attached to it, add several pats of butter on and around the roast. Remind yourself that there are others in the house who, if they really appreciated you, would be doing that laundry.
• Lower heat to 375 and cook for 1.5 hours. Lower again after that to 250 for 15 to 30 minutes to finish. Meanwhile, QVC wants you to know.... "You're worth it!" (the diamond earrings...Give in.).
• Check the roast occasionally and baste with rendered fat, adding butter if needed, but don't tell your doctor or at least don't mention our names.
• RESUME DUMPLING PRODUCTION WHILE ROAST COOKS: Cut across loaf of dough at 1" intervals (see photo #4). Roll into cylindrical shapes about 1" in diameter x 3-4" long.
• Boil several at a time, but don't overcrowd, in a large pot until they float like -- well, like things that float. Make sure they don't stick to the bottom while boiling. Cut into a cylinder to check for uniform doneness. The color/shade should be the same throughout the thickness of the dumpling. Remove the remainder of the dumplings and cut each into 1/2" slices, setting them aside in large bowl. Finish boiling/slicing all dumpling cylinders.
• What laundry?.
• MEANWHILE: Cook the drained sauerkraut with salt, pepper, the remaining caraway seeds, (we like LOTS!) and dried onion flakes on medium heat with 1 tablespoon butter until lightly browned, stirring occasionally. If your mother in law is present, notice how she periodically cuts her eyes toward you in the kitchen -- in essence, "back seat cooking". If she tries to take over, asking if she can "help you", suddenly remember the laundry. Laugh internally as she slumps toward the laundry room.
• Check for doneness by cutting into roast. Don't worry about losing any juices - you have butter, one of the major food groups, on your side. Resist the temptation to ram your incisors into roast before it's plated.
• Serve roast sliced. Use roast juice over sauerkraut and dumplings. Or, for the less socially correct, bathe everything on your plate in good, old-fashioned FAT! Yum!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spray a large roasting pan with cooking spray. Place pork roast in the pan and arrange sauerkraut around it. Place apple wedges on top of the sauerkraut. Sprinkle brown sugar over roast and apples. Cover roasting pan with aluminum foil.
• Bake roast in the preheated oven until roast is slightly pink in the center, about 2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Remove roast from oven and allow to rest in a warm area before slicing, about 10 minutes.