~ Roasted Pork, Sausage & Kraut ~ Dumplings Too
I love how tender the sausage and pork become, baked this way.
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- 4 bag(s)
- sauerkraut - rinsed lightly - add caraway seeds if desired
- 3 lb
- smoked sausage, cut into 3 inch pieces
- 1 lb
- 1 - 4 lb
- pork roast or loins, i used 2 loins
- 2 onion
- thinly sliced
- black pepper
- 1 1/2 c
- 2 tsp
- baking powder
- 3/4 tsp
- 3 Tbsp
- 1 Tbsp
- dried parsley
- 3/4 c
For the amount of meat and kraut, I do mine in a turkey roaster. If halving the recipe, naturally use a smaller roasting pan.
Place a bed in the bottom of your roaster and place pork loins or roast ( season if desired) Top with a layer of onion, then kraut. Next, evenly spread your sausage & kielbasa
Top with more onion, then kraut.
Pour about 2 cups of water down the inside edge of your roaster.
Generously pepper the top of kraut.
I like plenty of juice to place the dumpling on.
In a medium sized bowl, mix the flour, baking powder, and salt. Cut the shortening into the flour with a pastry cutter until the mixture looks crumbly. Lightly stir in the milk until mixture is smooth.