HomeBiographyIn PrintUpcomingLinksRecipesNewsletterContact  
 

~BACK TO RECIPE INDEX~ [Prev] [Next]

Kielbasa, Pork Chops, Kraut and Potatoes Cooked in Beer

Ingredients:
2 pkg (large) of fresh sauerkraut, drained
3 russet potatoes, peeled & sliced
4 thin, boneless pork chops, trimmed of fat
1 rope of Kielbasa, cut in serving size pieces
2 bay leaves, broken in half
Salt to taste
Generous handful of whole black peppercorns
1 12 oz can of beer

Directions:

Layer in slow cooker: one layer of kraut, potato slices, salt and peppercorns, kraut, pork chops, salt and peppercorns, kraut, potatoes, salt and peppercorns, Kielbasa pieces and last of kraut and peppercorns. Pour warm can of beer over layers.
Cook on low 10-12 hrs, or high 6-8 hrs
Serve with Russian black bread and a semi-sweet white wine

~BACK TO RECIPE INDEX~ [Prev] [Next]

 

 

Jim in front of a classroom, teaching during his tenure on our local school board.


................................................
Jim posed for the River Nymph book cover, chose the lady with the cards model and created the basic design from which Kim Killion worked.


Amazon.com | Barnes & Noble
        iBooks             | Kobo                          

TWO FREE NOVELLAS


Amazon.com | Barnes & Noble
        iBooks             | Kobo                          

Amazon.com | Barnes & Noble
        iBooks             | Kobo                          








 

 
 

Friend me! | Home | Bio | In Print | Upcoming | Links | Recipes | Newsletter | Contact | Site
2011 Shirl and Jim Henke | All Rights Reserved