Kassler ripschen & sauerkraut
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | x | Pork loin, smoked |
| 1 | x | Water |
| 1 | x | 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.