Title: Roast Pork and Kraut
Categories: Pork Entree Pickle Check
Yield: 6 Servings

4	lb	Boneless pork roast
1		Clove garlic, minced
1	md	Onion, halved and sliced thin
2	lb	To 3 of fresh barrel kraut
		(the more the merrier!)
4		To 6 German knockwurst
2	tb	Cracked black pepper
1	c	Water

Rub fat side of pork roast with pepper (no salt is needed) and minced garlic. Place roast in a large roasting pan. Roast, uncovered, for 20 minutes at 425F (this will sear the garlic and pepper). Reduce oven temperature to 325F. and continue to roast 1 1/2 hours. After an hour and a half, surround pork roast with the sauerkraut, sauerkraut juice, onion slices and the knockwurst. Add water (don't remove pork drippings) and roast an additional 30 minutes. Knockwurst will 'crack' open when done. Serve with mashed or boiled potatoes. Enjoy. Wieners, Kolbassi (sic) or smoked sausage may be added to this recipe. Serves 4 to 6.

Handout flyer Central Market Austin, Texas

MM Format by John Hartman Austin, Texas 12 Jan 1997

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