That statement has been true in our Lloyd family the past two weeks! Our new baby great granddaughter Nora has been hospitalized in Sioux Falls for three weeks undergoing surgery. She is doing well but that means I have been taking care of 19 month old Lydia weekdays so her Daddy can work. Pa Lloyd underwent a hip replacement. The day he has surgery my mother fell and fractured her hip, requiring surgery. Almost too much for this old lady to manage, but I can now see the light at the end of the tunnel so I’m back!
Fall is the time for Octoberfest celebrations which makes me think of sauerkraut which brings me to the recipe I am sharing with you today. Pa Lloyd isn’t crazy about sauerkraut but he liked this one. I hope that you do too!!
Sauerkraut Pork Roast:
2lbs. pork roast
2 Tablespoons vegetable oil
2 Tablespoons minced onion
2 Tablespoons maple syrup
2 Tablespoons applesauce
2 Tablespoons brown sugar
1-2 lbs. can sauerkraut with juice
In Dutch oven heat oil and brown roast on all sides. Combine remaining ingredients. Pour over roast. Cover and bake in oven at 300 degrees for 3-4 hours. I put mine in the crock pot and cooked for 7 hours. Slice roast and spoon drippings over slices. I love sauerkraut with mashed potatoes.
Stay warm and have a great week!
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.