Title: Kassler Ripschen and Sauerkraut
Categories: Penn Pork
Yield: 1 Servings

		Pork loin, smoked
		Sauerkraut
		Water

Use young pork loins which have been cured and smoked over a fire made of sawdust and hickory wood. Add sufficient water to keep meat from burning and cook over a low flame for 45 minutes. Add sauerkraut and continue cooking for 45 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

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