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Kassler Ripschen & Sauerkraut

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      Title: KASSLER RIPSCHEN & SAUERKRAUT
 Categories: Penndutch, Pork
      Yield: 1 Servings
 
      1 x  Pork loin, smoked
      1 x  Water
      1 x  Sauerkraut
 
  Use young pork loins which have been cured and smoked
  over a fire made of sawdust and hickory wood. Add
  sufficient water to keep meat from burning and cook
  over a low flame for 45 minutes. Add sauerkraut and
  continue cooking for 45 minutes. Source:  Pennsylvania
  Dutch Cook Book - Fine Old Recipes, Culinary Arts
  Press, 1936.
 
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