Pork Ribs and Sauerkraut - Balser Geehr - Pennsylvania Dutch

Pork Ribs and Sauerkraut - Balser Geehr - Pennsylvania Dutch Ingredients

3 lb Salted pork ribs	1/4 lb Chopped veal
1 lb Sauerkraut	1 Soaked roll of bread
1/4 lb Butter	1 Egg
6 lg Peeled sliced apples	1 tb Butter
1/2 Bottle white wine	1/4 tb Minced onion
1/2 ts Sugar	Pepper
1/4 lb Chopped pork	Salt

Instructions for Pork Ribs and Sauerkraut - Balser Geehr - Pennsylvania Dutch

Salt the pork for several days then cut into pieces, wash, dry and fry on both sides in hot butter. Put into a pot with sauerkraut on top. (If the sauerkraut is too sour, soak it in water and drain). Add the quarter pound of butter, apples, white wine and sugar, cover and cook slowly for 2 hours. When it gets too dry, pour in some water. For the meat dumplings chop the pork and veal; add the soaked roll, the egg, the tablespoonfuls of butter and onion, mixed. Shape into dumpling and fry well done in the butter in which the fried ribs have been. Serve the sauerkraut in the middle of the platter, the ribs around it and the dumplings piled on top in a heap. Taken from "Pennsylvania Dutch Cook Book" by J. George Frederick, published by Dover Publications, Inc., New York, NY, c. 1971. Posted to MC-Recipe Digest V1 #851 by Bill Webster on Oct 18, 1997

Main Ingredient: PorkCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Apple	Butter	Egg	Onion
Pork	Salt	Sugar	Veal
White Wine

Main dishes Meat pork Penn dutch Egg Apple Butter Onion Wine White wine Dinner

for flavor and categorization

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