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    You are in: Home / Recipes / Pennsylvania Dutch Pork and Sauerkraut Recipe
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    Pennsylvania Dutch Pork and Sauerkraut

    Average Rating:

     5 Total Reviews

    Showing 1-5 of 5

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    • on January 01, 2009

      Not bad... but not as good as making it in the crock-pot.

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    • on January 13, 2008

      Just like mom use to make. My family of German ancestry lived in Pittsburgh. Each year it was traditional to serve pork and kraut on New Year's Day. Mashed potatoes were the side of choice. Makes my mouth water just thinking about those delicious potatoes with a little butter and the kraut and juice poured over them. Also, when we were very young and not so interested in the pork, I remember my mother also adding some hot dogs and I think kielbasa to the dish - yum. Now a nice tradition for my own family. Sometimes I use lemon pepper. However, the New Year's Eve tradition is now a thing of the past - my dad and grandfather would always break out the pickled pigs feet and what we called "The Stinky Sandwich". We kids would run out of the room holding our noses. The sandwich consisted of dark rye, a smear of Limburger cheese, sliced onions and sardines or pickled herring. Ugh! Sorry dad, the tradition ends with you.

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    • on January 02, 2008

      excellant

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    • on January 01, 2006

      This recipe was so easy to make. I did use a smaller piece of pork and less sauerkraut and cooked it for less time, but it came out moist, fall apart tender and delicious just like my husband remembered it from his childhood. (warning, if you don't like sauerkraut be aware the house will smell pretty pungent while it cooks! :) Thank you for a great recipe I will use again!

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    • on November 28, 2005

      I'm from Pennsylvania -and even though I don't make a "good Dutchman" (I hate sauerkraut) This recipe seems to be "the" way my mom and every other "dutchy" in the state makes it... And it's true-Mashed potatoes are a REQUIREMENT to eat with this-so I say "If ya ain't Dutch,ya ain't much"!!!! (PA joke)

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    Nutritional Facts for Pennsylvania Dutch Pork and Sauerkraut

    Serving Size: 1 (635 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 1381.2
     
    Calories from Fat 920
    66%
    Total Fat 102.3 g
    157%
    Saturated Fat 35.4 g
    177%
    Cholesterol 402.5 mg
    134%
    Sodium 1869.0 mg
    77%
    Total Carbohydrate 9.7 g
    3%
    Dietary Fiber 6.5 g
    26%
    Sugars 4.0 g
    16%
    Protein 99.4 g
    198%
    Detailed Nutrition Values About Nutrition Info

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