Tis the Season: Pork and Sauerkraut and Strudel

R

richard-in-cincy

Well-known member
With the cooler weather finally making its welcome appearance after the roasting we took this summer, thoughts here have turned to sausages, pork roasts, sauerkraut, knödel, beer, and strudel. We had friends in last weekend for brats, sauerkraut strudel, riesling, beer and apfelkuchen. I was going to post the recipe for the strudel since it's such a slam dunk crowd pleaser and thought I'd posted it before and did a search. I re-discovered this wonderful old thread on a theme of pork and sauerkraut (along with some reminiscences) and thought I'd repost a link to it.

Prost!

http://eat.at/swap/forum1/9044_Cathy_Z_if_you_are_around_and_drywhat_kind_of_pork_roast_did_your_mom_use_in_

 
I just made pork and sauerkraut last week. Delicious. One of my very favorites.

After the pork was eaten up I roasted again with Polish sausage and red potatoes and we had a "new" dinner. A couple days later, I used the leftover sauerkraut in Reuben sandwiches. Can't go wrong. Not one tiny ounce of sauerkraut ever gets wasted at this house. Sometimes I make a double batch when roasting pork in it and then freeze packages of sauerkraut for later. So flavorful.

 
Oh I agree. Whenever...

I have leftover sauerkruat, in the freezer it goes. And it comes out another day to accompany some brats or to make a strudel or to make reubens.

And Cathy's roast pork with the cilantro and kraut is 'da bomb!

 
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