Sauerkraut Schweinebauch

Sauerkraut and Pig’s Paunch

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

Boil the pork in salted water and, when half done, remove from the water. Put the sauerkraut in a saucepan, add some of the water in which the pork was boiled, add the pork, and cook over a brisk fire till the cabbage is tender. Ten minutes before serving add 2 grated potatoes.