Brats & Kraut
brats, pork country ribs or pork chops
Sauerkraut
1/2 cup water or chicken broth
Here's what I do with brats, pork country ribs or pork chops. First I
drain the kraut. Whether or not you rinse it depends on your taste for
it. Rinsing makes the sour taste milder. Gently brown the meat so that
the pan drippings don't get burned. When the meat is ready, put it in a
baking dish (I use a 9x13x2 glass dish). Cover the meat with the kraut.
Skim as much fat off the pan drippings as you want, then add 1/2 cup of
water or chicken broth to the pan and, with the burner turned to med.
low, stir and scrape the browned bit off the bottom of the pan. When
this is done, I pour the liquid over the kraut, cover with foil and bake
at 350 for half an hour or until good and hot. If you ever try the
country ribs, bake at 250 for 1 1/2 hours. This is my husband's
favorite meal!
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