By The Krautfather Main Dishes
September 27, 2012
3 Tbsp bacon fat
1/2 cup chopped onion
1 pound ground pork
1 clove garlic, chopped
1 tsp salt
1 tsp paprika
Freshly ground pepper to please
1/4 lb. smoked bacon, 1/4 inch dice
1/4 cup rice, reg. or instant
2 lb. sauerkraut
1 cup sour cream
1Heat 3 Tbsp bacon fat in heavy skillet and saute' onions to wilt; Add pork and brown completely. Stir in garlic, salt, pepper, paprika, cover, simmer 10 minutes.
2In another fry put in bacon until rendering fat, put in ground pork and brown completely.
3Add sausage slices with bacon and cook until all are browned. Parboil rice... but not if instant is used.
4Preheat oven to 325 degrees. Grease deep 2 or 3 quart casserole dish. Rinse sauerkraut, dry.
5Spread 1/3 in bottom of dish. Put all bacon and sausage next layer. Layer next 1/3 sauerkraut on top. Dot with 2 Tbsp sour cream. Sprinkle with rice.
6Next layer is ground pork and fat. Cover with remaining sauerkraut. Put 1 cup water, swirl in pan of fat, add to dish.
7Cover top with remaining sour cream. Bake uncovered 1.5 hours or until it pulls from edge of dish.
8Let sit 20 minutes. Even better made ahead and reheated. Add dollop of sour cream if wanted.
June 21, 2017
Thanks so much for a wonderful recipe and easy Friday night fun.
nice, tasty and easy
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