Pork, Sauerkraut and Dumplings
"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."
Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Milk | 1 cup (244ml) whole | 149 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Sauerkraut | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (3 pound) pork shoulder roast, well-trimmed and trimmings reserved
- 2 (20 ounce) cans sauerkraut, undrained
- 1/2 cup applesauce
- 1/4 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