4 Reviews of Pork Roast W/ Sauerkraut Excellante

From: Chef #392225

On Nov 22, 2006

I thoroughly enjoyed this simple rendition. Of course, as one normally does, I made substitutions. Having no apples, I used instead dried cranberries. I do think that pork is overcooked. I cut the time of baking down significantly.

From: williamtoman1

On Apr 25, 2007

Great recipe many people forget the caroway seeds. My cousin in Wisconsin still harvests the wild seeds and sends me a supply. We like our pork and kraut with dumplings yum yum

From: Hungarian Gypsy

On Nov 13, 2005

Made this tonight and the roast was very tender, but the sauerkraut was too sweet for my taste. I think next time I will decrease or cut the sugar out completely.

From: Chef #675927

On Feb 4, 2008

Closest to the traditional Bavarian kraut I love! Instead of sliced apples I used applesauce and added bay leaf and juniper berries to the mix as seen in the classic german kraut.