I love to cook, but haven't had the chance lately since Jennifer has become quite the chef. Besides, it gives me more time to work in the yard - Jenn's "people were not farmers". On Sunday, I returned to the kitchen for one of my family's favorites .... PORK, SAUERKRAUT and DUMPLINGS (it's not just for New Years anymore.)
Pork and Sauerkraut:
I start with a 3 lb pork loin (or roast, thick chops etc...) - plug it with some chopped garlic. In a large roasting pan, add 3 packages of sauerkraut (or 3 large cans), 1 chopped onion, 1/2 cup to 2/3 cup of plain apple sauce, salt, pepper and stir so that salt, pepper, onions and apple sauce are evenly distributed.
Add the pork loin so that it's sitting on top of the kraut mixture - make sure to spoon some of the mixture over the pork. Depending on the type of kraut you use - you may need to add some water to help with the moisture content. Top off the pork and sauerkraut with strips of bacon and the roaster lid.
Put in oven at 350 for 1 1/2 hours. Reduce heat to 275 for 2 1/2 more hours. Add bratwurst and knockwurst to roaster with 1 1/2 hours remaining. You will want to check every half hour to make sure you have enough liquid. You may need to add water along the way so that it is not too dry. Once complete - scoop out the reserve juices for the dumplings.
Dumplings:
The dumplings are as simple as it gets. Bisquick and water-but they are the best. I usually make 1 1/2 times the recipe - yields about 17-20 dumplings. (3 cups Bisquick and 1 cup milk).
The dumplings are as simple as it gets. Bisquick and water-but they are the best. I usually make 1 1/2 times the recipe - yields about 17-20 dumplings. (3 cups Bisquick and 1 cup milk).
Put the reserve kraut juices in stock pan (6.5 qt.) - add additional water so that there are 4-5 inches of water/kraut juices. Bring to rapid boil - drop tablespoons of mixture into boiling water/juices until the dumplings cover the the liquid. This photo is after they have been boiling for almost 10 minutes- see how they expand.
Do not overcrowd as this will result in "SAD" dumplings. Not sure where the term ''sad" originated in connection with dumplings - but I do know that my grandmother and mother used it quite a bit during our PORK, SAUERKRAUT AND DUMPLING Sundays. Basically a "sad" dumpling looks okay on the outside - but has a tendency to be hard and doughy on the inside - not light and fluffy as they should be. Once the dumplings are added, reduce heat to a simmer (medium low) for 10 minutes uncovered; then cover stock pot with lid for an additional 10 minutes. Dumplings should be light and fluffy - not SAD. You should have additional dumpling mixture so repeat the process using the same liquid starting with a rapid boil.
So that's my guest blog entry … it's easy, oh so good and not just for New Year's Day. Now ... back to the yard.
8 comments:
This looks sooo good! I am making a list of things I want you to cook for me when I visit! XO - JB
this looks delicious. i love pork and sauerkraut. i never had it with dumplings though. we had with mashed potatos in the new family. mmmm...i think i need to ask my mom to make this soon.
Yes, can't wait to visit! Ms. Moon-looks yummy!
(:
Looks as if you have it mastered, I hope the dumplings were as good as Mom's.
Looks like TLMM is giving Artes some good competition. I'll bet that's delicious! There are now more dishes than days that we'll be with you. This is a true dilemma 'cause we won't know what to ask for. Perhaps you should make a little bit of everything and freeze. . . and then slow down those recipes. Love- Pop
Wow! That looks delish! Oh TLMM, you're a woman of many talents...
This sauerkraut is the ONLY kraut I will eat! I hate all other sauerkraut. It has to be the applesauce, bratwurst, etc. and bacon. This is also good after being frozen. Thank you for making it, it was great. Now I think I see weeds growing outside, time to get busy!
"Sad" is an old term meaning "solid." I saw it recently applied to an old fashioned iron that you would heat on a stovetop. It was called a sad iron.
Post a Comment