September 25, 2012 Dinner - Pork and Saurkraut and Roasted Potatoes

September 25, 2012 Dinner – Pork and Saurkraut and roasted potatoes

Sometimes Suzette wants to eat good German fare and today was one of those days.  We took a pork roast (Shoulder tip?) out of the freezer and thawed it during the day.   I went to lunch at Taco Cabana and ate a pretty good ¼ chicken with rice and beans and a barbacoa taco made with a flour tortilla.

Then went to Sunflower market and found two Italian Sweet pork sausages for $1.99 per pound and then went by the Alpine Sausage Kitchen and bought 1 lb. of sauerkraut for $2.99 and a bottle of German Deli Mustard (Alpine Sausage Kitchen $2.89).

At 4:40 p.m. I put the pork roast and sauerkraut and pork sausages into a pyrex baking dish with a chopped up apple covered with aluminum foil into the oven at 350˚.   Then at 5:22 I peeled and cubed six baking potatoes and two onions and a small handful of garlic cloves and put them in a pyrex baking dish and tossed them with grape seed oil and covered them with aluminum foil and put that into the oven also.

Suzette arrived home at around 5:25 p.m. and was pleased to see that dinner was in motion.   When Suzette checked the pork roast, she decided that it was not cooking fast enough so sliced the roast into slices so it would cook faster and uncovered the potatoes so they would brown.  Then at around 6:20 p.m. we took the roast and potatoes out of the oven and opened two beers and put the PPI cucumber slices pickled in Mirin and rice wine vinegar in a bowl and sliced a tomato.  We served the pork and sauerkraut and sausage and potatoes with horseradish and some of the German Deli Mustard and it was really delicious.  The saurkraut and pork had yielded liquid in the pyrex baking dish that kept it from drying out and when Suzette cut up the pork roast, it basted the roast.  I loved dinner and it was easy to prepare and a quintessentially comforting dish.

Bon Appétit