Directions:
- Combine the sauerkraut, caraway seeds, peppercorns or cracked pepper and carrots. Place in the bottom of a large kettle. Arrange the pork butt slices and the shoulder chops over the top of the sauerkraut. Add the wine and salt, cover tightly and cook over very low heat 2-3 hours. This dish tastes best if cooked a day ahead, as it should be prepared at least 6 hours before serving time and allowed to stand. Reheat, adding knockwurst, approximately 20 minutes before serving. Serve with boiled or mashed potatoes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 213.93 Kcal (896 kJ) | ||
| Calories from fat | 102.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.44g | 18% | |
|---|---|---|---|
| Cholesterol | 51.09mg | 17% | |
| Sodium | 1727.28mg | 72% | |
| Potassium | 588.55mg | 13% | |
| Total Carbs | 12.33g | 4% | |
| Sugars | 4.17g | 17% | |
| Dietary Fiber | 5.61g | 22% | |
| Protein | 15.77g | 32% | |
| Vitamin C | 26.5mg | 44% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 2.6mg | 14% | |
| Calcium | 68.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 71.09 Kcal (298 kJ) | ||
| Calories from fat | 34.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.8g | 18% | |
|---|---|---|---|
| Cholesterol | 16.98mg | 17% | |
| Sodium | 573.97mg | 72% | |
| Potassium | 195.57mg | 13% | |
| Total Carbs | 4.1g | 4% | |
| Sugars | 1.38g | 17% | |
| Dietary Fiber | 1.86g | 22% | |
| Protein | 5.24g | 32% | |
| Vitamin C | 8.8mg | 44% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.9mg | 14% | |
| Calcium | 22.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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