Pennsylvania Dutch Pork and Sauerkraut with Knepp

" With Sour Cream Mashed Potatoes and Biscuits"

This is a traditional dish we have always on New Year's Day in Pennsylvania Dutch Country, though this dish can be eaten any time of the year. The belief is that the dish brings good luck. I have made it whenever I am hungry to have some kraut and knepp. This is also a great dish to make in a crock pot, allow it to stew for hours, then come home and chow down. The recipe calls for “tsar spice,” which is Russian style seasoning and can be found at Penzeys Spices.

Serving 6 people.

2 -32 oz. bags of sauerkraut with liquid
1½  pounds of boneless pork chops or roast
            (any cut)
½ tsp. cinnamon
½ tsp. Tsar spice (optional)
2 Gala, Granny Smith, or Golden Delicious apples, peeled, cored, and cut up into chunks
1 Tbsp. of either brown or white sugar

Place all ingredients into a large pot. Add water so that it covers the ingredients by one inch. Simmer on medium heat for 90 minutes or until pork is completely cooked and falling apart into pieces. Keep liquid above all the food that is simmering for the dumplings. Once the pork is done, add the Knepp to the pot over simmering broth.

Knepp with Herbs  (Flour Dumplings)

      2 ½ C. all-purpose flour
      ½ heaping tsp. salt
       2 tsp. baking powder
      ½ heaping tsp. ground black pepper
      2 Tbsp. fresh Italian parsley
      1 Tbsp. fresh dill
      2 tsp. fresh rosemary
      1 tsp. fresh thyme
      1 ½ C. water

Mix all dry ingredients in a bowl, then add the water. The mixture will become the texture of pancake mix but thicker. Make sure that there is enough liquid on top of pork and sauerkraut, otherwise add more water and simmer before putting dumpling mixture on top of casserole. Pour by tablespoons on top of the sauerkraut mixture. Cooking time will be 20 minutes or until the mixture becomes firm. Put lid on top of pot to help steam the dumplings.

Sour Cream Mashed Potatoes

      6 red-skinned potatoes, peeled
      ¼ c. sour cream
      dash of milk
      2 Tbsp. salted butter
      1 Tbsp. fresh Italian parsley
      salt and fresh ground pepper to taste

Peel and cut potatoes into cubes. Boil for 20 minutes or until soft. Pour out water and keep the potatoes in the kettle. Mash potatoes with hand masher, then add sour cream, milk, parsley, and butter. Salt and pepper to taste.

Use any biscuit that is your favorite to complete this meal.