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Ingredientes
- Pork scraps
- 3 lbs. fresh bratwurst, cut in 1 1/2 inch pcs
- 7 pound can (institution size) sauerkraut
- 3 spears celery, include leaves, slice in 1/2 inch pcs
- 1 lg. cooking onion, minced or possibly diced
- 1 lg. apple, diced, peeled, cored
- 1 c. brown sugar, packed
- 1 teaspoon or possibly 1 1/2 teaspoon caraway seed (optional)
- 1/2 teaspoon celery seed (optional)
Direcciones
- I save the large end pcs of spare ribs and trim all pork chops. I freeze them in a large plastic bag till I'm ready to make sauerkraut. Early morning or possibly day before, cook pork scraps, (in water). Throw away fat and bones. Skim fat. Save liquid and meat. rinse sauerkraut once. Put kraut in a large roaster. Add in reserved pork and 3 or possibly 4 c. liquid. Add in celery, onion, apple, brown sugar and spices. Mix well. Add in cut up bratwurst; cover. Cook in 250 degree oven for about 6 hrs or possibly more, adding water if needed. Lower oven temperature if kraut gets too dry. This can be used as a side dish or possibly a Saturday night supper with thick chunks of rye or possibly French bread and butter. A Jello dessert and coffee. Keeps well. Serve many at a pot luck.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 169g | |
| Recipe makes 12 servings | |
| Calories 473 | |
| Calories from Fat 325 | 69% |
| Total Fat 36.15g | 45% |
| Saturated Fat 17.05g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 90mg | 30% |
| Sodium 85mg | 4% |
| Potassium 344mg | 10% |
| Total Carbs 21.63g | 6% |
| Dietary Fiber 0.7g | 2% |
| Sugars 20.17g | 13% |
| Protein 16.24g | 26% |
