Pork Roast, Sauerkraut and Kielbasa are the tradition here.
Roast the bone-in pork roast in the oven in your Granite Ware oven roaster at 325° for a couple of hours first, and then put it on the stove top burner. Add your sauerkraut, a quarter to a half cup of brown sugar to take some of the "bite" out of the sauerkraut, a can or two of non-lite beer for the yeast (the alcohol will cook off), the then cover, and let it simmer for a couple of hours.
Roast the bone-in pork roast in the oven in your Granite Ware oven roaster at 325° for a couple of hours first, and then put it on the stove top burner. Add your sauerkraut, a quarter to a half cup of brown sugar to take some of the "bite" out of the sauerkraut, a can or two of non-lite beer for the yeast (the alcohol will cook off), the then cover, and let it simmer for a couple of hours.
(Added later from TTP:
I forgot to add the kielbasa at the same time that the beer and brown sugar were added.
We have it as sandwiches on rolls or buns. Great while watching the New Year's Day bowl games)
I forgot to add the kielbasa at the same time that the beer and brown sugar were added.
We have it as sandwiches on rolls or buns. Great while watching the New Year's Day bowl games)
See thread here.
2 comments:
Thanks CC.
I forgot to add the kielbasa at the same time that the beer and brown sugar were added.
We have it as sandwiches on rolls or buns. Great while watching the New Year's Day bowl games !
Thanks, TTP, great to see you back!
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