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Pork Casseroles

Kat's Sauerkraut Dumplings & Ribs

3 pounds country pork or spare ribs
2 pounds sauerkraut in plastic bags
1 teaspoon caraway seeds, optional ( I omit, don't
    like them, except in my Rye Bread)
Couple black peppercorns
1 to 2 bay leaves
Salt and pepper to taste
2 medium potatoes
1 cup flour
1 teaspoon salt
1 medium egg

Wash and cut pork in serving size pieces. Soak in water for awhile with some salt, drain and dry with paper towel.

Rinse sauerkraut in a large strainer under hot running water and squeeze out the sour liquid, you may have to do this a couple of times. If you like the taste omit this step).

Place sauerkraut, meat and seasonings in large pot and add water to cover, bring to a boil and then cook slowly for 2 to 3 hours or you can use a slow cooker or crockpot.

Place one egg in blender. Cut potatoes in small pieces dropping the potatoes one at a time through blender cover opening. After potatoes are ground add flour and salt. Mixing well.

With damp hands form into balls the size of walnuts and drop into simmering mixture. Cook for about 15 minutes. Before dropping in the dumplings, meat can be removed and kept warm.

Just before serving, remove bay leaves and peppercorns

If all be true that I do think,
There are five reasons we should drink;
Good wine - a friend - or being dry