Best 4 Pennsylvania Dutch Pork And Sauerkraut Recipes
In the heart of Pennsylvania Dutch Country, a culinary tradition steeped in history and hearty flavors awaits your taste buds. Embark on a savory journey with this comprehensive guide to Pennsylvania Dutch Pork and Sauerkraut, a classic dish that embodies the region's rich heritage.
From the succulent pork shoulder braised to tender perfection to the tangy, aromatic sauerkraut, this delectable dish is a symphony of textures and flavors. Discover the secrets behind creating the perfect balance between the richness of the pork and the acidity of the sauerkraut.
Along with the main recipe, delve into a collection of complementary dishes that elevate the overall dining experience. Craft a creamy and flavorful mashed potato recipe that serves as the perfect accompaniment to the pork and sauerkraut. Learn the art of making homemade applesauce, a classic pairing that adds a touch of sweetness to the savory dish.
For a refreshing contrast, explore the recipe for Pennsylvania Dutch pickled red cabbage, a vibrant side dish that adds a pop of color and a tangy crunch to your plate. Complete your culinary adventure with a traditional Dutch apple pie, a sweet and comforting dessert that will leave you craving for more.
Indulge in the culinary heritage of Pennsylvania Dutch Country and create a feast that will transport your taste buds to the heart of this charming region. Gather your ingredients, prepare your kitchen, and embark on a delightful journey of flavors with this comprehensive guide to Pennsylvania Dutch Pork and Sauerkraut.
PENNSYLVANIA-STYLE PORK ROAST
Our children wouldn't dream of eating sauerkraut until they tasted it with this tender and juicy pork roast at a family celebration. They devoured it and went back for seconds! Now it's a mainstay in my pork recipe file.
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first five ingredients; rub over roast. Place roast fat side up in a Dutch oven. Combine sauerkraut and sugar if desired. Spoon sauerkraut and sausage over and around roast. , Cover and bake at 350° for 2-1/4 to 2-3/4 hours or until a thermometer reads 160°. Let stand for 15 minutes before slicing.
Nutrition Facts :
PENNSYLVANIA DUTCH PORK AND SAUERKRAUT
Make and share this Pennsylvania Dutch Pork and Sauerkraut recipe from Food.com.
Provided by luv2makesoup
Categories Pork
Time 3h30m
Yield 14 almost 1/2 of meat each, 12-14 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees.
- Rinse pork and place in large roasting pan.
- Sprinkle with salt and pepper to taste.
- Cover with 1/3 of the sauerkraut.
- Cover roasting pan and put in oven for 1 1/2 hours.
- Remove from oven and add another 1/3 of sauerkraut.
- Cover and put back in oven for another hour.
- Remove from oven and add the remaining sauerkraut.
- Cover and put back in oven for another hour.
- Remove from oven and enjoy! Mashed potatoes are a must with this dish.
Nutrition Facts : Calories 920.8, Fat 68.2, SaturatedFat 23.6, Cholesterol 268.4, Sodium 1246, Carbohydrate 6.5, Fiber 4.4, Sugar 2.7, Protein 66.3
PA DUTCH PORK AND SAUERKRAUT
Make and share this Pa Dutch Pork and Sauerkraut recipe from Food.com.
Provided by Kathy I C
Categories Pork
Time 50m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 8
Steps:
- brown chops or roast. Put meat in baking pan, sprinkle soup mix (I only use about 1/2 the package) and brown sugar on top.
- Put chopped onions and apples on top of meat. Add sauerkraut with juice on top. Pour apple cider vinegar over everything. Bake at 350 for 40 mins or meat is cooked. Serve with mashed potatoes.
Nutrition Facts : Calories 499.4, Fat 18.4, SaturatedFat 6.1, Cholesterol 137.3, Sodium 2208.7, Carbohydrate 36.7, Fiber 8, Sugar 23.2, Protein 44.1
PA DUTCH SAUERKRAUT DUMPLINGS
Light Fluffy dumpling that looks like a snow ball. Those southern thingies are pot pie noodles any good Dutchman could tell you that. This can be used for Sauerkraut dishes such as pork or hot dogs and sauerkraut or in our version of Chicken and dumplings, Ham and dumplings, Beef and.. you get the picture.. any meat stew.
Provided by drhousespcatcher
Categories Pennsylvania Dutch
Time 12m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Make into a paste. Drop into boiling kraut.
- If your rise is not pleasing, put in more baking powder.
- I have seen recipes up to a tbsp of baking powder.
- Once it is the right consistency to drop and you do, close the pan and do NOT, I repeat, Do NOT look at the dumplings until done.
- About 12 minutes.
Nutrition Facts : Calories 90.1, Fat 1.1, SaturatedFat 0.3, Cholesterol 35.6, Sodium 461.4, Carbohydrate 16.3, Fiber 0.6, Sugar 0.1, Protein 3.3
Tips:
- To save time, use store-bought sauerkraut. If you're using fresh sauerkraut, be sure to rinse it well before using.
- If you don't have a Dutch oven, you can use a large pot with a tight-fitting lid.
- Brown the pork chops in batches if necessary to avoid overcrowding the pan. This will help to prevent the meat from steaming instead of browning.
- Add a little bit of water or broth to the pot if the sauerkraut starts to stick to the bottom. This will help to prevent burning.
- Serve the pork and sauerkraut with mashed potatoes, egg noodles, or dumplings.
Conclusion:
This Pennsylvania Dutch pork and sauerkraut recipe is a hearty and flavorful dish that is perfect for a cold winter night. The pork chops are tender and juicy, and the sauerkraut is tangy and sour. The combination of the two flavors is simply delicious. So next time you're looking for a comforting and satisfying meal, give this recipe a try. You won't be disappointed.
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