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Brenda's Creamy Sauerkraut with Pork and Sausage

This is a recipe that is a tradition in my family ever since I can remember. My mother makes it every New Years Eve. We would eat this with a good piece of crusty bread or roll.

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1 jar or 2 lbs sauerkraut/ rinsed and squeezed 1 large onion 1/4-1/2 green pepper chopped/depending on how much you like it 3/4 cup pearled barley / NOT quick kind! salt and pepper to taste garlic powder to taste 2 links polish sausage cut up 3 or more slices of pork loin/ thicker sliced/ will fall apart when done. *Can use Pork Ribs also

put everything in a big pot except the sausage.(add sausage near the end). Add enough water to cover.cook on low until meat is done and barley is creamy. if you still want it more creamy ...add a roux

White Roux

You need:

50 % butter, 50 % flour (1 Tblsp flour to 1 Tblsp butter)

Slowly melt the butter in a skillet, without browning it. Add the sifted flour (the weight of flour is always identical to the weight of butter).

Mix the butter and flour, stirring with a wooden spoon. Stir all over the pot to prevent browning and the formation of lumps. The roux must be perfectly smooth and white.

Cook for 4 to 5 minutes and slowly add to sauerkraut mixture.

Donated by Evelyn Gibson


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Last updated March 16, 2005