Pennsylvania Dutch Amish Ginger Sauerkraut Recipes

PENNSYLVANIA DUTCH AMISH GINGER SAUERKRAUT

Steps:

• Heat the oil in a deep nonreactive saucepan.
• Add the mustard seed and sizzle until they pop and begin to turn gray, about 1 minute.
• Turn down the heat to medium low and add the sliced onions and cover. Let the onions sweat for 10 minutes, then add the stock, sauerkraut, ginger, and juniper berries.
• Cover and simmer over low heat for 1 hour.
• Add the chopped pepper as a garnish and serve immediately.

PENNSYLVANIA DUTCH PORK AND SAUERKRAUT

Steps:

• Preheat oven to 350 degrees.
• Rinse pork and place in large roasting pan.
• Sprinkle with salt and pepper to taste.
• Cover with 1/3 of the sauerkraut.
• Cover roasting pan and put in oven for 1 1/2 hours.
• Remove from oven and add another 1/3 of sauerkraut.
• Cover and put back in oven for another hour.
• Remove from oven and add the remaining sauerkraut.
• Cover and put back in oven for another hour.
• Remove from oven and enjoy! Mashed potatoes are a must with this dish.

SLOW COOKER LANCASTER COUNTY PORK AND SAUERKRAUT

Steps:

• Cut pork loin, if necessary, to fit in the slow cooker. Season with caraway seeds, and salt and pepper to taste. Pour sauerkraut over the roast.
• Cook on High for 1 hour, then cook on Low for 5 to 6 hours. Internal temperature of the roast should be at least 145 degrees F (63 degrees C).

PENNSYLVANIA-STYLE PORK ROAST

Steps:

• In a small bowl, combine the first five ingredients; rub over roast. Place roast fat side up in a Dutch oven. Combine sauerkraut and sugar if desired. Spoon sauerkraut and sausage over and around roast. , Cover and bake at 350° for 2-1/4 to 2-3/4 hours or until a thermometer reads 160°. Let stand for 15 minutes before slicing.