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Print this Recipe    Sauerkraut Pork

KAPUSTA Z WIEPRZOWINA
(Polish Sauerkraut with Pork)
Yield: 6 servings

4 pigs feet
3 lb neck bones or 3 lbs spare ribs
1 lg onion
1 clove garlic
4 whole allspice
1 bay leaf
4 whole peppers
1/2 ts celery seed
1 qt sauerkraut
1/2 ts caraway seed
1/2 minced apple
3 tb barley
salt and pepper

Split and chop the meat. Brown in lard and add the onion quarters,
garlic, allspice, bay leaf, whole peppers, and celery seed. Season
to taste. Cover meat with boiling water and cook until meat is half
done. Remove a cup of the liquid for gravy. Add sauerkraut, caraway
seeds, apple and barley and cook until meat is tender. Serve raw
potato dumplings and gravy.

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