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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.
Ingredients
- 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®)
- 2/3 cup milk
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Serve pork with cooked kraut and dumplings on the side; spoon thickened broth over dumplings.
Cook?s Note
You can also add some of the liquid from the sauerkraut in the slow cooker to the broth before you make the dumplings if you wish, or you can add some extra sauerkraut juice.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 595 | |
| % Daily Value * | |
| Total Fat28g | 36% |
| Saturated Fat10g | 49% |
| Cholesterol92mg | 31% |
| Sodium2392mg | 104% |
| Total Carbohydrate48g | 17% |
| Dietary Fiber6g | 21% |
| Total Sugars13g | |
| Protein30g | |
| Vitamin C28mg | 141% |
| Calcium186mg | 14% |
| Iron6mg | 31% |
| Potassium792mg | 17% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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