Wednesday, January 1, 2014

Sauerkraut Pork Kielbasa and Biscuits

Sauerkraut is a traditional meal to serve on New Years Day and is said to bring good luck in the new year.  So, I made a lot of it for the shelter.  My ovens were finally fixed on Monday so I am good to go once again.
 I bought 4 pork loin roasts and browned them in a heavy pot.

 I put some sauerkraut on the bottom of the restaurant pans and placed the roasts, some smoked ham and some smoked turkey necks on top of it.  I added some beef stock.

 I covered the meat with more sauerkraut and some diced apples. I added some granulated garlic and minced dried onion, salt and pepper, caraway seeds and brown sugar.  This baked at 300 degrees for about 6 hours. I removed the roasts and sliced them very thin and returned the pork to the sauerkraut. I refrigerated it overnight and finished it this morning.

 Before reheating it, I added about 8 pounds of kielbasa sliced thin and 2 cups of sour cream to each pan.

 About 30 minutes before it was finished heating, I removed it from the oven and turned the ovens to 350 degrees.

 I topped each pan with biscuit dough.  I just made a simple parsley and black pepper biscuit dough.

After baking, I spread the tops with melted butter and sprinkled them with paprika.  This recipe made 50 quarts.

Here's wishing you a very Happy New Year!