Pork Roast And Sauerkraut Recipe

Name: Pork Roast And Sauerkraut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon bacon drippings; 1 cup minced onion; 1 large red apple, diced; 1 teaspoon caraway seeds; 2 pounds sauerkraut, drained and rinsed; 1/2 cup dry white wine; 1/2 cup chicken stock; 2 tablespoons brown sugar; 2 pounds boneless pork loin roast; 1 pound kielbasa sausage, cut into 3-inch pieces

Servings: persons

1 tablespoon bacon drippings
1 cup minced onion
1 large red apple, diced
1 teaspoon caraway seeds
2 pounds sauerkraut, drained and rinsed
1/2 cup dry white wine
1/2 cup chicken stock
2 tablespoons brown sugar
2 pounds boneless pork loin roast
1 pound kielbasa sausage, cut into 3-inch pieces

1
Heat bacon drippings in a Dutch oven over medium heat. Cook and stir onion in hot drippings until soft and translucent, about 5 minutes. Stir diced apple and caraway seeds with the onion and cook until apple is just tender, about 3 minutes more. Add sauerkraut and stir.
2
Stir white wine, chicken stock, and brown sugar together in a bowl; pour over the sauerkraut mixture.
3
Put pork roast into the bottom of the crock of your slow cooker. Pour sauerkraut mixture over the pork.
4
Cook on Low until the pork easily falls apart when pulled with a fork, 6 to 8 hours; add kielbasa sausage pieces and continue to cook until the sausage is heated through, 15 to 20 minutes more.

684

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon bacon drippings, 1 cup minced onion, 1 large red apple, diced, 1 teaspoon caraway seeds, and more.

Yes, Pork Roast And Sauerkraut falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Roast And Sauerkraut

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