Recipe: Kassler Ripschen and Sauerkraut
For 1 Persons
Category: 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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