Choucroute
Choucroute

Pork, Frank’s kraut and Dumplings

By The Krautfather  

September 23, 2012

Ingredients

3-5 lb Pork Roast (trim off a small amount to use for flavor when making dumplings)

2 large cans SnowFloss Kraut

4oz Original Applesauce

1/2 cup brown sugar (more or less to taste)

24 oz beer

3 cups water

2 cups Bisquick mix

2/3 c milk

1 can Frank's Kraut Juice

Directions

1Place pork roast in slow cooker.

2Cover with undrained kraut, applesauce, brown sugar and 12 oz beer.

3Cook on high for 3 hours; reduce heat to low and cook for an additional 4 hours.

4About 90 minutes or so before kraut is done, heat 3 cups of water and pork trimmings in a large saucepan on stove.

5Simmer for about 45 minutes or to make broth. Remove and discard trimmings. To water add can of kraut juice and 12 oz beer.

6Allow to come to a boil.

7Add milk to Bisquick mix and stir until mixed.

8Dough should be sticky.

9Drop by spoonfuls into boiling mixture.

10Reduce heat, but continue to boil for 10 minutes uncovered; then cover and boil for 10 minutes more. (Boil longer for chewier dumplings.) Remove dumplings with slotted spoon to baking dish or pan. Serve pork roast with kraut on the side and dumlings covered with the sauerkraut gravy that was left in the pan after making the dumplings.

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Nutrition Facts

Serving Size4-6

3 Reviews

morgan

June 22, 2017

Needed something different to do with kraut, pork and sauerkraut are good combination

thane

June 22, 2017

This will become a regular main in our house.

mad56

June 22, 2017

Easy to make and delicious!

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