RECIPE Alsation Pork with Sauerkraut 450kb.jpg

My grandmother was German so she loved this recipe. I made it for her countless times. She passed in 1991 when she was 96 years old and was spunky to the end! That's her photo with my daughter (age 3) a couple weeks before she passed.

Thank you to Let Me Scrapbook's (Maurine) January recipe card challenge kit!

fonts are Konnect and LD Buttercream

here is the recipe:
ALSATION PORK WITH SAUERKRAUT
4 slices bacon, cut into 1-inch pieces
1 medium onion, chopped
1 bag (16 ounces) sauerkraut, drained
1 to 2 tablespoons packed brown sugar
2 medium potatoes, cut into fourths
2 tart apples, sliced
4 smoked pork chops, ½ inch thick (regular chops work just as well, as long as they are thick sliced)
1 pound kielbasa, cut into large chunks
2 cups chicken broth

12 juniper berries (optional, I usually omit these)
6 whole peppercorns
2 whole cloves
1 sprig parsley
1 bay leaf

Cook and stir bacon and onion in skillet until bacon is crisp; drain. Stir in sauerkraut and brown sugar.
Tie juniper berries, peppercorns, cloves, parsley and bay leaf in cheesecloth bag or place in tea ball; add to sauerkraut. (I usually omit these entirely)
Place pork chops and kielbasa into slow cooker. Add apples and potatoes. Add sauerkraut mixture with spice bag. Pour chicken broth over everything. Cook in slow cooker at medium setting (3 ½) for 3 to 4 hours.

Recipe from Betty Crocker’s International Cookbook, published in 1980