We owe the Pennsylvania Dutch not only the American popularity of pretzels, but also this dish made of pork and sauerkraut, which is traditionally served steaming hot on a large plate at the center of the table.

0 day
Active time:
15 mins
Total time:
3 hrs

1 TSP (5 ML) Dehydrated onion

2 TSP (10 ML) Garlic salt

1 TSP (5 ML) Mustard seeds, ground

2 TSP (10 ML) Worcestshire sauce or wine vinegar 

A pinch of ground black pepper 

2 Kilos pork loin

3 CUPS (750 ML) Simple sauerkraut, wrung out

A pinch of sugar

1 Smoke sausage, cut into rounds

Dijon mustard or horseradish, for serving 

Preheat the oven to 350°F (175°C). 

In a small bowl, mix together the dehydrated onion, garlic salt, mustard seeds, Worcestershire sauce, and pepper.  

Place the pork loin in a dutch oven and rub it with the spice mixture. Cover with the sauerkraut and sugar. 

Roast the pork in the oven, covered, for about 2 and a half hours, or until a meat thermometer registers an internal temperature of 160°F (71°C). While you wait, heat the sauerkraut on low heat in a pot.

Remove the roast from the oven. Cover with aluminum foil and let stand 15 minutes before serving. Serve with sauerkraut, smoked sausage, and garnish with dijon mustard or horseradish.

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