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Pork Balls and Sauerkraut

Submitted by: Judy Dick

Uncomplicated little pork balls simmer in sauerkraut for a satisfying meal from the old country. Make this on the stove or get out your slow cooker.

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This is a recipe that is similar to my Pennsylvania Dutch grandmother's but was modified by me. She used a pressure cooker but I prefer the crock pot. I always serve this with a side of mashed potatoes and applesauce to accompany it.

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Slow Cooker German-Style Pork Roast with Sauerkraut and Potatoes

Submitted by: Dianemwj

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

Pork loin becomes tender and delicious cooked slowly with sauerkraut and caraway seeds. This gets raves from my German father. My Irish husband loves it too!

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Roast Pork with Onion Stuffing

Submitted by: Catherine Lee

I had the luck of finding this recipe neatly written and tucked inside a cookbook I bought at a garage sale. My family especially likes this in fall when the air takes on a chill.

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Pork Chops with Apples, Sweet Potatoes, and Sauerkraut

Submitted by: RCKim

Living In: Rancho Cucamonga, California, USA

This sweet yet savory medley of apples, sweet potatoes, onions, and sauerkraut cooks up perfectly in the slow cooker! Don't be afraid of the sauerkraut---it becomes sweet and mild.

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Pasta with Kielbasa and Sauerkraut

Submitted by: MOLSON7

Ziti tossed with kielbasa, sauerkraut, onion and bell pepper and spiced with a bit of mustard and cayenne.

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Bacon Mustard Pork Roast with Stuffed Mushroom Caps

Submitted by: winds_jenn

Enhance the flavor of roasted boneless pork sirloin with a savory mustard-bacon wrapped crust and mushroom caps stuffed with a tasty bacon-onion-chopped mushroom-mustard filling. Oven-roasting them together makes it easy.

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Pork Butt Roast with Vegetables

Submitted by: Kat Mitschke

Delicious and tender pork roast with piles of vegetables and mushrooms

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Crown Roast of Pork with Sausage Stuffing

Submitted by: Marc Boyer

This traditional crown roast recipe is intended for an 11-rib roast (about 5-1/2 pounds). This recipe is easily doubled since the stuffing makes enough for a 22-rib roast. White wine can be substituted for dry vermouth.

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