Pork 'n Sauerkraut over Mash |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 10 |
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Nice. Originally done for an ECW church fundraiser. That is why you see the container instructions at the bottom. Ingredients:
2 1/2 lbs pork cutlets (10-12 boneless cutlets) |
2 (16 ounce) cans sauerkraut |
3 canola oil |
1 cup white wine |
1 cup water |
1 medium onion (diced) |
1 apple (grated in food processor) |
2 1/2 lbs red potatoes, cut in equal sizes |
milk |
butter |
1 bay leaf |
3 whole cloves |
1 teaspoon salt |
1 teaspoon pepper |
1 tablespoon sugar |
Directions:
1. Place pork in a large pot, cover them with water and bring to a boil. Reduce heat and simmer for 15 minutes, as odd as it seems.
2. Drain the water and cool the pork until you can touch them. Sprinkle with salt and pepper and set them aside.
3. In a large Dutch oven sauté the onion in oil until glassy. Add the pork, reduce the heat and cook for 15 minutes, stirring occasionally.
4. Drain sauerkraut and add it to the pork. Pour water and wine over this. Add the apple, bay leaf, sugar and cloves, turn up the heat and bring to a boil. Turn down heat to low, cover the pot and simmer for 1 1/2 hours.
5. Mash potatoes with milk and butter. Season with salt and pepper. Serve pork & sauerkraut over mashed potatoes.
6. ECW Only*************************.
7. Small - 1 pork cutlet
8. Large - 4 (5 if small)
9. in containers provided.
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