German (Pork) Skillet

This is a recipe from my DH's past. I had never eaten anything like it until he made it for me and then I had to learn how to make it for myself. Make sure you have a skillet with a lid before making this. (Penzey's Spices has a Bratwurst seasoning that I like to use for this, but white pepper and garlic salt are a reasonable substitute)

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  lb sauerkraut
• 1⁄2 cup rice, uncooked
• 1  cup onion, chopped (about 1/2 of an average onion)
• 1  lb ground pork
• 1 -1 1⁄2 cup unsweetened applesauce
• 1  tablespoon  prepared horseradish (optional)
•  white pepper, to taste
•  garlic salt, to taste

Directions

1. Drain the sauerkraut and reserve 2 Tbls of the juice.
2. Layer the sauerkraut and reserved liquid, rice and onion in a 10 inch skillet.
3. Crumble the pork on top in an even layer and pat down gently. Sprinkle the pork with Bratwurst Seasoning OR a combo of white pepper and garlic salt.
4. If you are using the horseradish, mix it in the applesauce and spread on top of the pork.
5. Cover the skillet and cook over low heat for 30 minutes. Resist peeking so that the rice can absorb most of the liquid.
6. OK, now you can peek. Check the rice for doneness. If the rice is done and there is too much liquid for your liking, cook for a few minutes longer to boil off the excess. If the rice isn't quite done yet, add a splash of water and continue until done. Keep an eye on it though as the sauerkraut will burn if your not careful (golden brown is OK, and actually desireable, but black is a NO-NO).