Rating: 3.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

A personal favorite of mine. This came to me in Fulda, Germany in 1980 from the Officer's Wives Club for the 11th ACR. Serve over mashed potatoes.

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Recipe Summary test

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Toss pork and flour together in a bowl to coat.

  • Place bacon in a large skillet and cook over medium-high heat until enough fat renders to coat the bottom of the pan; add pork and onion. Cook and stir the mixture until completely browned, about 10 minutes. Drain about half the grease from the skillet and return to heat.

  • Season mixture with paprika; stir. Pour beer over the pork mixture, bring to a simmer, and cook 5 minutes.

  • Spread sauerkraut into the bottom of a casserole dish. Pour pork mixture over the sauerkraut. Cover dish with aluminum foil.

  • Bake in preheated oven for 45 minutes.

Nutrition Facts

271 calories; protein 26.1g; carbohydrates 11.4g; fat 11.5g; cholesterol 62.8mg; sodium 765.1mg. Full Nutrition
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Reviews (4)

4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
10/07/2013
Really liked this. I think next time I will cook the bacon by itself, remove it from the pan, then cook the pork and onion. I think I used half the pork called for and twice the sauerkraut (being what I had on hand), and it tasted pretty fantastic. Read More
(3)
Rating: 4 stars
02/23/2016
My family really enjoyed this. Instead of putting it in the oven, I put it the slow cooker on low for 6 hours and it turned out great. Read More
(2)
Rating: 5 stars
04/13/2018
Ok, so you look at these ingredients and think "This'll be good, but not overwhelmingly good", and you'd be wrong (don't worry I thought the same thing)! This is so incredibly good! I used a full 32 oz jar of sauerkraut and added a touch of brown sugar to the mixture. I also browned everything in a Dutch oven, then added the drained sauerkraut to that mixture; then just put the Dutch oven in the oven. It made for a one-pot meal and less dishes to do. And it seems like it's a lot of paprika (and it kinda is) but it's not overwhelming at all. I will definitely be making this again, thank you! Read More
(1)
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