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German (Pork) Skillet

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)73.4149
Energy (kCal)2168.1858
Carbohydrates (g)103.1058
Total fats (g)160.2046
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Drain the sauerkraut and reserve 2 Tbls of the juice. | 2. Layer the sauerkraut and reserved liquid, rice and onion in a 10 inch skillet. | 3. Crumble the pork on top in an even layer and pat down gently. Sprinkle the pork with Bratwurst Seasoning OR a combo of white pepper and garlic salt. | 4. If you are using the horseradish, mix it in the applesauce and spread on top of the pork. | 5. Cover the skillet and cook over low heat for 30 minutes. Resist peeking so that the rice can absorb most of the liquid. | 6. OK, now you can peek. Check the rice for doneness. If the rice is done and there is too much liquid for your liking, cook for a few minutes longer to boil off the excess. If the rice isn't quite done yet, add a splash of water and continue until done. Keep an eye on it though as the sauerkraut will burn if your not careful (golden brown is OK, and actually desireable, but black is a NO-NO). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sauerkraut 1 40.4498 9.1118 1.9373 0.2981
    rice 1/2 cup uncooked 351.0 77.3565 6.4448 0.5655
    onion 1 cup chopped 64.0 14.944 1.76 0.16
    pork 1 lb ground 1705.536 0.0 63.0958 159.0775
    applesauce 1 - 1 1/2 cup unsweetened 0.0 0.0 0.0 0.0
    horseradish 1 tablespoon prepared 7.2 1.6935 0.177 0.1035
    white pepper - - - -
    garlic salt - - - -

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



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