Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, weenies with pork and kraut. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Weenies with Pork and Kraut is one of the most popular of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Weenies with Pork and Kraut is something which I have loved my whole life.
Render the pork the cut into bits. Return it to the skillet with the hotdogs. Cook, stirring often, until kraut and weenies brown slightly.
To begin with this particular recipe, we must first prepare a few ingredients. You can have weenies with pork and kraut using 3 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Weenies with Pork and Kraut:
- Prepare 29 ounces sauerkraut
- Make ready 1/2 pound hotdogs sliced
- Take 2/3 cup smoked pork trimmings
This week we tried a pork and sauerkraut recipe from Fit SlowCooker Queen and it was delicious! Be sure to check out her page - Her recipes have directions. Pork roast and kraut slow-cooked and served with dumplings and sauerkraut 'gravy.' This recipe was from my mother's very German family. She always served it with mashed potatoes, creamed peas, and applesauce.
Instructions to make Weenies with Pork and Kraut:
- Slice the hotdogs
- Render the pork the cut into bits. Return it to the skillet with the hotdogs. Fry till crispy.
- Add the sauerkraut. Stir well. Simmer 30 minutes stirring occasionally. Serve I hope you enjoy!!
Sometimes she baked the roast and kraut separately. I would go with baked beans here because there is some sweetness to baked beans that would offset the saltyness of the sour kraut and weenies. Wine with pork belly, roast pork and suckling pig. Roast pork beyond suckling pig can handle a slightly bolder wine, although fleshy, juicy fruit and bright acidity should generally work better than the sort of tannic heavyweight that might pair with a darker red meat like steak. Add a package of kraut, I prefer the fresh in a sealed bag.
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