What kind of recipes go good with pork and sauerkraut?
Cooks Preparing New Year’s Feast Of Pork & Sauerkraut It’s a tradition that dates back to the 1600s in Pennsylvania. And many Germans say it’s not a new year without pork and sauerkraut. >> REPORTER: Pork and sauerkraut are the smells that fill this kitchen. You might eat it every New Year’s Day, but not understand why. >> FRANCIS KLINE: The pork represents the pig and the pig always roots forward with its snout in the ground. And that’s supposed to be looking forward to the new year. And of course the sauerkraut is a tradition that comes from Germany also. >> REPORTER: Francis Kline says he has been cooking this meal for the last ten years. >> KLINE: So I’m going to put a layer of pork on the bottom. >> REPORTER: But he has been eating it his whole life. >> KLINE: I know other cultures have their traditions as far as New Year’s customs go, but for us Pennsylvania Germans, this is the thing to do for New Year’s Day. >> REPORTER: The tables are set here at Saint Paul’s United Church of
Cooks Preparing New Year’s Feast Of Pork & Sauerkraut It’s a tradition that dates back to the 1600s in Pennsylvania. And many Germans say it’s not a new year without pork and sauerkraut. >> REPORTER: Pork and sauerkraut are the smells that fill this kitchen. You might eat it every New Year’s Day, but not understand why. >> FRANCIS KLINE: The pork represents the pig and the pig always roots forward with its snout in the ground. And that’s supposed to be looking forward to the new year. And of course the sauerkraut is a tradition that comes from Germany also. >> REPORTER: Francis Kline says he has been cooking this meal for the last ten years. >> KLINE: So I’m going to put a layer of pork on the bottom. >> REPORTER: But he has been eating it his whole life. >> KLINE: I know other cultures have their traditions as far as New Year’s customs go, but for us Pennsylvania Germans, this is the thing to do for New Year’s Day. >> REPORTER: The tables are set here at Saint Paul’s United Church of
Gray suggested slow-cooking the sauerkraut with a fattier cut of pork to give it flavor, and then roasting a pork loin separately, so that it can be taken … Sources: http://news.google.com/news/url?sa=t&ct2=us%2F0_0_s_0_0_t&usg=AFQjCNEJmB-b7QJ-tw_1NwicRZXx_BzV_A&cid=17593683400969&ei=ACE-S-CAH5a-8ATa7qn9AQ&rt=SEARCH&vm=STANDARD&url=http%3A%2F%2Fwww.ohio.com%2Flifestyle%2Ffood%2F80278677.
