SAUERKRAUT – Grandma's Style 

Begin with a rolled boneless pork roast or meaty spare ribs (whatever is on sale) – VOUR 2-3 LBS. OF MEAT. Roast (uncovered) for 1 hour at 300-325 degrees. Remove melted fat from pan. Set aside.

Rinse a 32 oz. jar of sauerkraut lightly & drain. Do NOT rinse too thoroughly.

Lower oven temperature to 300 degrees. Put sauerkraut in bottom of roasting pan, placing the meat on top of the sauerkraut. Pour in 2 ½ c. water. Cover roasting pan and return it to the oven. Bake for 2 hours. More water may be added if it gets too dry. (You could also cook it on top of the stove if it is watched very carefully .)

When 2 hours have passed, remove the roast from the pan & stir one finely grated potato into the sauerkraut. Keep the roast hot & covered while doing this. Return roast to pan, covered, & cook for another 15-20 minutes, or until sauerkraut is thickened.

Uncover the roast and slice it onto a platter. Surround it with the sauerkraut.

Serve with hot mashed potatoes (about 1 potato per person). DELISH !!!!! Serves 4 + people .

donated by Verna Miller Fairchild

from

Agnes Oppel Miller, Sarah Zuerner Oppel, Anna Lightner Zuerner, and other members of the family ad infinitum.

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