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Kassler Ripschen and Sauerkraut



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Kassler Ripschen and Sauerkraut

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

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.


Ingredients:

Pork loin, smoked
Water
Sauerkraut

Serves:

1 Servings

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