This is one of a number of recipes from my childhood that is simply too good to ignore. Given part of our heritage was German the dish was familiar and made very well. It is pungent due to the saltiness and lactic acid in the sauerkraut and the pork mellows the dish while providing delicious protein, for simmering a pork roast for an hour or more in sauerkraut and a bit of water makes it very tender and delicious. Top that off with drop dumplings steamed on top of the mixture for ten minutes prior to serving and you have a dish that is perfect! Your family will gobble it down with no hesitation.
This recipe is about as simple as it gets. Do note, however, that I make sauerkraut every year and mine is milder than the acidic garbage sold in cans in supermarkets ... and also delicious with a nice crispy texture. You can find the Food Nirvana recipe for making sauerkraut and I know you will be highly pleased no matter how you decide to use it.
I like to use part of a pork shoulder roast when I make this dish. That cut of pork has the best flavor and contains both light and darker pork so all can choose what they want. It turns out that I am making pork and sauerkraut right now as I create this recipe for Food Nirvana. I can't imagine why I waited so long to do so.
Ingredients: (Makes two to four servings)
2 lb. portion of a pork shoulder roast
1 quart of sauerkraut
1/2 cup of flour
1 extra large egg
Milk to mix with the egg to total 1/2 cup
1 tsp. of baking powder
1/4 tsp. of salt
1 or 2 cups of water
Cut the pork shoulder roast into about eight pieces.
Put the sauerkraut (plus liquid), the water and the pork into a pot, cover it with a lid and heat on medium heat to a simmer, then reduce the heat to very low.
Simmer the pork and sauerkraut on very low heat, covered, for at least one and one half hours.
Near the end of that cooking period make the dumpling mixture, per the directions below.
Put the flour, salt and baking powder into a one quart bowl and whisk the mixture briefly.
Break the egg into a 1/2 cup measuring cup and then add enough milk to fill the cup.
When the pork and sauerkraut have simmered for at least an hour and a half then pour the egg and milk mixture into the flour mixture and whisk it to form a dumpling batter. If it is too stiff then add a small amount of milk and whisk again until the batter is flexible but not runny.
Use two soup spoons to add the raw batter in clumps to the pot of pork and sauerkraut, keeping the clumps separated from each other, such that the top of the pork and sauerkraut is covered with the dumpling batter clumps.
Put the lid on the pot and let the dumplings steam for ten minutes.
Turn off the heat and serve the meal in a large serving bowl.
Your family and friends will love it.