Recipe by Pam White
"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."
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1 (3 pound)
pork shoulder roast, well-trimmed and trimmings reserved
2 (20 ounce) cans
brown sugar, or to taste
2 (12 fluid ounce) cans or bottles
1 (14 ounce) can
all-purpose baking mix (such as Bisquick®)
* Percent Daily Values are based on a 2,000 calorie diet.
Pork, Sauerkraut and Dumplings
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 253
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