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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Preparation Time

  Cooking Time - 385 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Heat bacon drippings in a Dutch oven over medium heat. Cook and stir onion in hot drippings until soft and translucent, about 5 minutes. Stir diced apple and caraway seeds with the onion and cook until apple is just tender, about 3 minutes more. Add sauerkraut and stir. | 2. Stir white wine, chicken stock, and brown sugar together in a bowl; pour over the sauerkraut mixture. | 3. Put pork roast into the bottom of the crock of your slow cooker. Pour sauerkraut mixture over the pork. | 4. Cook on Low until the pork easily falls apart when pulled with a fork, 6 to 8 hours; add kielbasa sausage pieces and continue to cook until the sausage is heated through, 15 to 20 minutes more. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bacon dripping	1	tablespoon		-	-	-	-
onion	1	cup	minced	64.0	14.944	1.76	0.16
red apple	1		diced	153.4	36.556	0.7020000000000001	0.52
caraway seed	1	teaspoon		6.992999999999999	1.0479	0.4152	0.3064
sauerkraut	2	pounds	drained rinsed	172.3653	38.8276	8.2554	1.2701
white wine	1/2	cup		-	-	-	-
chicken stock	1/2	cup		43.2	4.236000000000001	3.0239999999999996	1.44
brown sugar	2	tablespoons		68.4	17.6562	0.0216	0.0
pork loin roast	2	pounds	boneless	1505.0701	0.0	193.4831	75.5255
kielbasa sausage	1	pound	cut	1527.7368	22.8027	56.4401	134.5496

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.