Comments on: Pennsylvania Dutch Pork and Sauerkraut, A Lighter Version

By: Nicole A.

Nicole A. — Wed, 01 Jan 2025 15:22:21 +0000

In reply to Adele. I grew up in Altoona, PA, and the whole town would be cooking pork and sauerkraut on New Year’s Day. I’ve since moved to Arizona and now Washington and the tradition has followed. Absolutely look forward every year to sauerkraut, pork, hot dogs, real homemade mashed potatoes and dumplings. Just the best comfort food to start a new year.

By: Tibbs

Tibbs — Sat, 06 Jan 2024 21:20:56 +0000

Sauerkraut has many great health benefits, one being full of probiotics (healthy live microorganisms) benefiting the gut. However, high heat kills these organisms at temperatures above 115F...which negates any benefits from them. I suggest baking the pork with sauerkraut juice to allow the pork to absorb its flavor, then at the end of the cook time, add the sauerkraut and heat just until its warmed thru. Doing this will retain the probiotic health benefits of sauerkraut. Cooking sauerkraut for long periods of time, as in this recipe, really lessens the quality of it in the end results. It really depends on how one likes their sauerkraut....

By: Tibbs

Tibbs — Sun, 06 Aug 2023 00:31:00 +0000

In reply to John.

Also… sauerkraut cooked that long , takes soo much away from the brightness that is characteristic of sauerkraut. I’d opt to add it later in the overall cooking time…as I love sauerkraut!

By: Christina Brown

Christina Brown — Sat, 05 Sep 2020 15:11:12 +0000

Loved this lightened up version. One of my favorites for fall. Do you, by chance know how to make farina dumplings with cream of wheat? I grew up in Western Pennsylvania also, and my mom used to make them for me all the time. It’s one recipe I did not get from her before she passed and I would love to make them. I tried one recipe I found online but they don’t work very well

By: John

John — Mon, 04 Mar 2019 14:21:21 +0000

Made this during the winter storm last night (3/3/19). On the whole is was a good meal, not delicious as I thought it would be. A few comments. The timing of 3 hours at 325 was way off, as it was fork tender in about 90 minutes. Recipe mentions six cloves of garlic, fry them, remove them Then talks about the “remaining garlic.” I assumed that it was the previously browned garlic returned to the pot. Also, what size sauerkraut? Wegmans near me only sells the 32 oz bags. It seemed like A LOT of sauerkraut with two 32 oz bags.

By: Angela Roberts

Angela Roberts — Tue, 01 Jan 2019 16:13:44 +0000

In reply to Robin. Thanks for writing. My mom likes to put the dumplings in the kraut.

By: Robin

Robin — Tue, 01 Jan 2019 15:57:33 +0000

We have pork n kraut a lot not just for New Years. We never added any apples or seasons just salt and pepper.Although my family is all but gone , my brother makes kraut every year, homemade is the best, nothing like store bought. Homemade bread, mashed potatoes and applesauce , noting from cans I come from Pennsylvania Dutch family, and we would have kraut and dumplings with the leftovers. Nothing gets wasted. I grew up in the village of Mable and town of Ashland Pa. sure do miss those days.

By: Pennsylvania Dutch Baked Corn Pudding - Spinach Tiger

Pennsylvania Dutch Baked Corn Pudding - Spinach Tiger — Tue, 13 Nov 2018 12:00:26 +0000

[…] Pennsylvania Dutch Pork and Sauerkraut […]

By: Jenny M

Jenny M — Tue, 10 Jan 2017 21:43:39 +0000

I grew up eating kraut and pork!!! In lean times it was even hot dogs. And can’t forget the mashed potatoes, so good to mix in!! Sunday dinners at grandmas house always have good memories. I haven’t convinced my daughter to eat kraut, she doesn’t know what she’s missing!!
Btw….I grew up in Kansas. Quite a long way from Pennsylvania. Us German folk are everywhere!!

By: Pennsylvania Dutch Onion Pie with Bacon - Spinach Tiger

Pennsylvania Dutch Onion Pie with Bacon - Spinach Tiger — Fri, 09 Dec 2016 02:48:18 +0000

[…] Pennsylvania Dutch Pork & Sauerkraut (a must on New Year’s Day) […]