RhumbRunner13
No alts, no "Iggy"
- Joined
- Jan 4, 2002
- Posts
- 3,463
I know we have several good cooks here and this might be something you’d like to try. Those of you who don’t like sauerkraut, you might try this. The long simmering cuts all of the sharpness out of it and just leaves a little “tang”! This recipe is probably more Bavarian than German, but I’ve never had anything like it in any restaurant.
4 to 5 Lb Pork Shoulder Blade “Boston” roast
1 Lb Sauerkraut
1 medium Spanish or white onion diced coarse
1 or 2 cloves of garlic
Salt and Pepper
Water
Flour for thickening “gravy”
Vegetable oil for browning roast
For Dumplings:
2 cups “Bisquick”
2/3 cup milk
In a covered stock pot brown all sides of the salt and peppered roast. Add sauerkraut, onion and pressed garlic. Add enough water to just come up to the top of the sauerkraut, NOT the roast! Cover and simmer until meat is “fork tender” (falling apart), about 3 to 4 hours. Remove roast and separate into its natural “chunks” removing any excess fat. Thicken the sauerkraut with flour and water as you would any gravy and return chunked meat to pot.
Mix Bisquick and milk until a soft dough forms, then drop spoonfuls (8 to 10) of dough onto the top of the simmering kraut and meat. Cook dumplings 10 minutes UNcovered and another ten covered. The dumplings are not the “noodle” type seen in dishes like “Chicken and Dumplings” but are light, delicate balls that puff up during cooking.
Serve sauerkraut ladled over meat and a dumpling or two with a vegetable or salad of your choice. I think you all might really like this and add it to your recipes.
Rhumb
4 to 5 Lb Pork Shoulder Blade “Boston” roast
1 Lb Sauerkraut
1 medium Spanish or white onion diced coarse
1 or 2 cloves of garlic
Salt and Pepper
Water
Flour for thickening “gravy”
Vegetable oil for browning roast
For Dumplings:
2 cups “Bisquick”
2/3 cup milk
In a covered stock pot brown all sides of the salt and peppered roast. Add sauerkraut, onion and pressed garlic. Add enough water to just come up to the top of the sauerkraut, NOT the roast! Cover and simmer until meat is “fork tender” (falling apart), about 3 to 4 hours. Remove roast and separate into its natural “chunks” removing any excess fat. Thicken the sauerkraut with flour and water as you would any gravy and return chunked meat to pot.
Mix Bisquick and milk until a soft dough forms, then drop spoonfuls (8 to 10) of dough onto the top of the simmering kraut and meat. Cook dumplings 10 minutes UNcovered and another ten covered. The dumplings are not the “noodle” type seen in dishes like “Chicken and Dumplings” but are light, delicate balls that puff up during cooking.
Serve sauerkraut ladled over meat and a dumpling or two with a vegetable or salad of your choice. I think you all might really like this and add it to your recipes.
Rhumb
