Sauerkraut Dumplings With Pigs Knuckles Pork Or Hot Dogs Recipes

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PORK, SAUERKRAUT AND DUMPLINGS



Pork, Sauerkraut and Dumplings image

Pork roast and kraut slow-cooked and served with dumplings and sauerkraut 'gravy.' This recipe was from my mother's very German family. She always served it with mashed potatoes, creamed peas, and applesauce. Sometimes she baked the roast and kraut separately. We always have this on New Year's Day. I usually double the recipe for the dumplings. My mother didn't make hers with beer, but I have added this over the years to taste.

Provided by Pam White

Categories     Main Dish Recipes     Dumpling Recipes

Time 7h30m

Yield 6

Number Of Ingredients 9

1 (3 pound) pork shoulder roast, well-trimmed and trimmings reserved
2 (20 ounce) cans sauerkraut, undrained
½ cup applesauce
¼ cup brown sugar, or to taste
2 (12 fluid ounce) cans or bottles beer, divided
3 cups water
1 (14 ounce) can kraut juice
2 cups all-purpose baking mix (such as Bisquick®)
⅔ cup milk

Steps:

  • Place pork roast into the bottom of a slow cooker and cover with sauerkraut with juice, applesauce, brown sugar, and 1 can beer. Set cooker to High, cover, and cook 3 hours. Reduce heat to Low and cook 4 more hours.
  • About 1 1/2 hours before serving time, heat water with reserved pork trimmings in a large saucepan over low heat and simmer to make broth, about 45 minutes. Strain broth, discard trimmings, and pour remaining can of beer and kraut juice into the simmering broth. Bring the broth to a boil.
  • Mix baking mix and milk in a bowl to make a sticky dough. Drop by spoonfuls into the boiling broth. Reduce heat to low, cover, and simmer dumplings for 10 minutes; uncover and simmer until dumplings are set, about 10 more minutes. For chewier dumplings, boil a few minutes longer. Remove dumplings from the broth with a slotted spoon and transfer to a serving bowl.
  • Serve pork with cooked kraut and dumplings on the side; spoon thickened broth over dumplings.

Nutrition Facts : Calories 594.6 calories, Carbohydrate 47.6 g, Cholesterol 91.6 mg, Fat 28.1 g, Fiber 5.9 g, Protein 30.4 g, SaturatedFat 9.8 g, Sodium 2391.9 mg, Sugar 12.9 g

SAUERKRAUT, DUMPLINGS, WITH PIGS KNUCKLES, PORK OR HOT DOGS



Sauerkraut, Dumplings, With Pigs Knuckles, Pork or Hot Dogs image

Pork Sauerkraut and Dumplings was always on my Grandmother's list for New Years Day. This traditional recipes uses the Pigs Knuckles instead. You can also use Hot Dogs. Put Hot Dogs into hot sauerkraut. If using Vegetarian Hot Dogs put in when you put the dumplings in. This recipes is NOT my Grandmothers. It is from: Pennsylvania Dutch Cook Book Fine Old Recipes, Culinary Arts Press, 1936.

Provided by drhousespcatcher

Categories     Pork

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 9

1 egg, well beaten
1 cup flour
1 1/2 tablespoons butter, melted
1/2 cup water
1/2 teaspoon salt
2 lbs pork roast or 8 -12 hot dogs
2 1/2 lbs sauerkraut
1 teaspoon nutmeg (optional)
1 teaspoon baking powder (optional)

Steps:

  • Make sure the pigs knuckles if using is clean and scraped. Pork can also be used. Add to taste. 2 to 3 pounds if using pork.
  • Combine with the sauerkraut and cover with cold water.
  • Cook slowly until the knuckles [or pork] are tender and well done.
  • To the beaten egg, add the melted butter and water. Then sift the flour, salt and nutmeg [we did NOT use this. I am not sure how it will taste] together and combine with egg mixture. If using the baking powder put it in the dumpling mix.
  • Beat thoroughly. If necessary, add more flour to make batter stiff enough to drop from spoon. You want sticky drop cookie consistency. You will need to PUSH it off the spoon but it should come off easily.
  • Fifteen minutes before serving, drop the batter by spoonfuls into the hot sauerkraut. Cover pot tightly and serve as soon as dumplings are cooked. DO NOT PEEK. DO NOT OPEN THE POT. If you do you will have flat rocks.
  • Rule of thumb use 1 tsp baking powder for each egg. Use water to stiffen. You might want to add it a tbsp at a time until dough is right consistency.
  • Make sure the pork is cooked before adding the dumplings. IF is shreds when you cook it? It's done.

Nutrition Facts : Calories 149.5, Fat 4.2, SaturatedFat 2.2, Cholesterol 42.9, Sodium 1477.1, Carbohydrate 24.1, Fiber 5.3, Sugar 3.5, Protein 5

PORK KNUCKLES WITH SAUERKRAUT AND DUMPLINGS



Pork Knuckles With Sauerkraut and Dumplings image

Hearty and filling, this comfort food comes from the Pennsylvania Dutch Chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. If you purchase the meat from the supermarket, you can generally skip the first step.

Provided by Molly53

Categories     Pork

Time 3h15m

Yield 5 serving(s)

Number Of Ingredients 9

5 pork knuckles or 5 pork hocks
1 quart sauerkraut
water
1 egg, well beaten
1 1/2 tablespoons butter, melted
1/2 cup water
1 cup flour
1/2 teaspoon salt
1 dash nutmeg

Steps:

  • Clean pork knuckles, scrape and wash thoroughly.
  • Combine with sauerkraut and cover with cold water.
  • Cook slowly until knuckles are tender.
  • Add melted butter to beaten egg and water.
  • Sift dry ingredients together and combine with egg mixture; beat thoroughly.
  • If necessary, add more flour to make a stiff enough batter to drop from a spoon.
  • Twenty minutes before serving, drop the batter by spoonfuls into the hot sauerkraut.
  • Cover tightly and cook for 20 to 25 minutes.

Nutrition Facts : Calories 157.9, Fat 4.9, SaturatedFat 2.6, Cholesterol 51.5, Sodium 1023, Carbohydrate 24, Fiber 3.5, Sugar 2.2, Protein 4.9

PORK WITH SAUERKRAUT & DUMPLINGS



Pork With Sauerkraut & Dumplings image

This is a favorite dish of my husbands. I serve it with mashed potatoes. I use my own homemade sauerkraut but you can always use a bagged sauerkraut from the supermarket. Maybe stay away from the canned sauerkraut. Sometimes it is a little tinny tasting.

Provided by Sams Mom

Categories     Pork

Time 3h30m

Yield 4 , 4 serving(s)

Number Of Ingredients 15

3 lbs pork loin roast
1 lb Polish kielbasa
2 lbs sauerkraut
24 ounces beer, what ever you have. i like yuengling lauger
1 large onion
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
dumplings
2 cups flour
2 teaspoons baking powder
1 cup milk
1/2 teaspoon salt
1/3 cup butter, melted
2 tablespoons fresh chives or 2 tablespoons parsley, chopped

Steps:

  • Place 1 bag sauerkraut in bottom of covered roaster.
  • Place pork loin on top and sprinkle with salt and pepper.
  • Cut keilbassi into chunks and scatter over sauerkraut.
  • Top keilbassi with second bag of sauerkraut.
  • Saute onion in olive oil till carmelized and place on top of pork loin.
  • Pour beer around roast onto sauerkraut.
  • Bake 350 degrees for 3 hours. We like ours falling apart so adjust cooking time to your preferance.
  • Dumplings: After roast is baked to your standards: Mix dry ingredients then with a mixer beat in butter, milk and chives.
  • Drop onto sauerkraut by tablespoons and bake covered for 10 minutes. Remove lid and bake an additional 10 minutes.

Nutrition Facts : Calories 1567.7, Fat 78.1, SaturatedFat 31.2, Cholesterol 404.4, Sodium 4288.6, Carbohydrate 75.5, Fiber 9.1, Sugar 5.8, Protein 124.3

PA DUTCH SAUERKRAUT DUMPLINGS



Pa Dutch Sauerkraut Dumplings image

Light Fluffy dumpling that looks like a snow ball. Those southern thingies are pot pie noodles any good Dutchman could tell you that. This can be used for Sauerkraut dishes such as pork or hot dogs and sauerkraut or in our version of Chicken and dumplings, Ham and dumplings, Beef and.. you get the picture.. any meat stew.

Provided by drhousespcatcher

Categories     Pennsylvania Dutch

Time 12m

Yield 6 serving(s)

Number Of Ingredients 5

1 egg, beaten
1 teaspoon salt
1 tablespoon milk
1 cup flour
1 teaspoon baking powder

Steps:

  • Make into a paste. Drop into boiling kraut.
  • If your rise is not pleasing, put in more baking powder.
  • I have seen recipes up to a tbsp of baking powder.
  • Once it is the right consistency to drop and you do, close the pan and do NOT, I repeat, Do NOT look at the dumplings until done.
  • About 12 minutes.

Nutrition Facts : Calories 90.1, Fat 1.1, SaturatedFat 0.3, Cholesterol 35.6, Sodium 461.4, Carbohydrate 16.3, Fiber 0.6, Sugar 0.1, Protein 3.3

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