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Name: Transylvanian Pork and Sauerkraut
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 lb Polish sausage; 2 Onion; 1/2 tb Sweet paprika; 1/2 c Water; 1/4 c Flour; 1/4 c Shortening; 1 c Sour cream; 1/2 c Rice; Salt and pepper; 1/2 c Water; 1 lb Sauerkraut; 2 1/2 lb Pork; 1/4 c Water; 2 tb Shortening; 1/4 tb Sweet paprika; 1/4 tb Sweet paprika

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INGREDIENTS

1 lb Polish sausage
2 Onion
1/2 tb Sweet paprika
1/2 c Water
1/4 c Flour
1/4 c Shortening
1 c Sour cream
1/2 c Rice
Salt and pepper
1/2 c Water
1 lb Sauerkraut
2 1/2 lb Pork
1/4 c Water
2 tb Shortening
1/4 tb Sweet paprika
1/4 tb Sweet paprika

Servings

INSTRUCTIONS

Dredge the pork in a mixture of flour, salt, pepper, and paprika. Heat shortening in a skillet and lightly brown the meat. Transfer meat to another container, and add the onions to the skillet. Cook until the onions are light brown. Return the meat to the skillet. Add one-half cup of water., cover, and cook over low heat for about one hour, until meat is tender. Add more water if necessary. Wash sauerkraut drain and squeeze the water out. Place in a saucepan and add two tablespoons of liquid in which the meat is cooking. Add 1/4 Tbs paprika and half the water. Cover and simmer slowly for thirty minutes, add more water as necessary to Remove the meat from the heat and stir in the sour cream until well mixed. Add salt to taste. Cook the rice in 2 Tbs shorening for about 5 minutes. Add 1/4 cup of water ,cover and cook until rice is tender, about 20 minutes. Add 1/4 Tbs paprika. Preheat the oven to 350 F. Arrange the foods in an large ovenproof caassarole as follows: sauerkraut, pork cubes, rice, sausage rings, and sauce. Continue building layers until all the ingredients are used, ending with the sauce and a garnish of sausage rings. Bake the cassarole for thirty minutes, or until top is golden brown. Bake 350F 30min Walt

NOTES

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Transylvanian Pork and Sauerkraut

1 lb Polish sausage
2 Onion
1/2 tb Sweet paprika
1/2 c Water
1/4 c Flour
1/4 c Shortening
1 c Sour cream
1/2 c Rice
 Salt and pepper
1/2 c Water
1 lb Sauerkraut
2 1/2 lb Pork
1/4 c Water
2 tb Shortening
1/4 tb Sweet paprika
1/4 tb Sweet paprika

Dredge the pork in a mixture of flour, salt, pepper, and paprika. Heat  shortening in a skillet and lightly brown the meat. Transfer meat to  another container, and add the onions to the skillet. Cook until the onions  are light brown.      Return the meat to the skillet.  Add one-half cup of water., cover, and  cook over low heat for about one hour, until meat is tender. Add more water  if necessary.      Wash sauerkraut drain and squeeze the water out. Place in a saucepan and  add two tablespoons of liquid in which the meat is cooking. Add 1/4 Tbs  paprika and half the water. Cover and simmer slowly for thirty minutes, add  more water as necessary to     Remove the meat from the heat and stir in the sour cream until well mixed.  Add salt to taste.      Cook the rice in 2 Tbs shorening for about 5 minutes. Add 1/4 cup of  water ,cover and cook until rice is tender, about 20 minutes. Add 1/4 Tbs  paprika.      Preheat the oven to 350 F.      Arrange the foods in an large ovenproof caassarole as follows:  sauerkraut, pork cubes, rice, sausage rings, and sauce. Continue building  layers until all the ingredients are used, ending with the sauce and a  garnish of sausage rings.      Bake the cassarole for thirty minutes, or until top is golden brown. Bake  350F 30min Walt

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Nutrition

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Serving Size: 1 Serving (458g)
Recipe Makes: 6

Calories: 1567
Calories from Fat: 1356 (87%)

Amt Per Serving		% DV

	Total Fat 150.7g	201 %
	Saturated Fat 56.6g	283 %
	Monounsaturated Fat 70.4g
	Polyunsanturated Fat 15.9g
Cholesterol 198.9mg		61 %
Sodium 1756.2mg		61 %
Potassium 653.2mg		17 %
Total Carbohydrate 26.6g		8 %
	Dietary Fiber 2.4g	10 %
	Sugars, other 24.2g
Protein 24.6g		35 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1567

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