Kassler Ripschen and Sauerkraut
Yield: 1 Servings
Categories: Penndutch, Pork
Pork loin, smoked Water Sauerkraut Use young pork loins which have been cured and smoked over a fire made of sawdust and hickory wood. Add sufficient water to keep meat from burning and cook over a low flame for 45 minutes. Add sauerkraut and continue cooking for 45 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.