Pork, Sauerkraut and Dumplings

2012-09-23
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  • Servings : 4-6
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

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

Method

Step 1

Place pork roast in slow cooker. Cover with undrained kraut, applesauce, brown sugar and 12 oz beer. Cook on high for 3 hours; reduce heat to low and cook for an additional 4 hours. About 90 minutes or so before kraut is done, heat 3 cups of water and pork trimmings in a large saucepan on stove. Simmer for about 45 minutes or to make broth. Remove and discard trimmings. To water add can of kraut juice and 12 oz beer. Allow to come to a boil. Add milk to Bisquick mix and stir until mixed. Dough should be sticky. Drop by spoonfuls into boiling mixture. Reduce 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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