Kraut Kropture

This is a grandma's (that she brought from Bavaria in the 1850's) recipe:
(serving amts. NA)

Backbone of a pig (or a pork roast or smoked* pork hocks)
Chilled*sauerkraut (natural probiatic - but only the chilled packages, per Linda Holbrook)
Pie dough
Kosher* salt
Freshly* ground pepper

Cook the pork in water until done, then season to taste. Remove the meat and bones from the water, and cut the meat into small pieces. Mix the meat with a like amt. of sauerkraut. Make a pie dough and divide it into two balls. Roll one out as large as will fit into a 9x13" baking pan. Put one half of the sauerkraut and pork mixture on the dough, then roll it into a long roll and place into the baking pan. Do the same with the remaining ingredients. Baste the rolls wit the juice that the meat was cook in. Bake at 350 for about 45 mins. Occasionally baste with more of the juice.

Notice EVERYTHING today!!

And, have FUN doing it.

Love,

MM