View My Stats

Wednesday, February 24, 2010

Pork Sauerkraut Casserole

Pork/Sauerkraut Casserole:
Spare Ribs or other country style pork, probably about 2-3 lbs, cut into bite size pieces.
Note: What I usually buy is Pork Shoulder Country Style Ribs - boneless. Next time I'm gonna have the butcher cut up the meat into pieces like they do beef stew meat.
Spread the pork in a 13" x 8" baking dish. On top of that pour in a large can (or jar) of Sauerkraut with juice.
Chop up an apple (fine) and spread over the meat.
Mix 1/2 cup brown sugar, 1/2 cup apple juice, and 1/2 to 1 full pks of onion soup mix, and pour on top of dish.
Cover and bake at 300 to 325 for an hour and a half; uncover it and bake a few minutes longer if it nees to brown.
Evelyn says this serves 8 to 12 (unless lyle is around, in which case the entire casserole will be gone in two days).

No comments:

Post a Comment