MNHuntress Posted December 9, 2008 Share Posted December 9, 2008 Maybe an FM'er can help out on this one, can't seem to find anything on the net. A friend that I've lost touch with used to cook a pork roast with sauerkruat and then when it was done cooking she would make creamy sauerkraut from the pan drippings and liquid, possibly flour or cornstrach, seasonings I just can't recall.Maybe somebody does it this way now or has a German Grandma that does it this way, but boy is this stuff delish (so bad in fact forget the roast give me the pan of kraut) if I can get a recipe, any help would be great Link to comment Share on other sites More sharing options...
Phred52 Posted December 11, 2008 Share Posted December 11, 2008 MNHuntress, Sounds good, but if you notice where I'm from, we prefer our kraut as sauer as it can be. Good luck with your search. Phred52 Link to comment Share on other sites More sharing options...
sparcebag Posted December 14, 2008 Share Posted December 14, 2008 I love pork & kraut! My grandma would make the kraut pork juice with flour milk as thickner with caraway seed fried onion,coarse pepper and spretzels. It was thick & creamy Link to comment Share on other sites More sharing options...
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