Recipe - Kassler Ripschen And Sauerkraut

Pork loin, smoked
Water
Sauerkraut

Use young pork loins which have been cured and smoked over a fire made of
sawdust and hickory wood. Add sufficient water to keep meat from burning
and cook over a low flame for 45 minutes. Add sauerkraut and continue
cooking for 45 minutes. Source: Pennsylvania Dutch Cook Book Fine Old
Recipes, Culinary Arts Press, 1936.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini