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Posts Tagged ‘meat’

postheadericon Pickled Pig’s Feet

I have had several requests for “Pickled Pig’s Feet” which is actually different than the Souse recipe  on this site, even though some people refer to Souse as “pickled pig’s feet”. This is an old recipe and I make no guarantee to it’s success – it is not something in my regular repertoire. Pickled Pig’s Feet are available commercially prepared with Hormel being a recognized brand, but many Coal Region and Pa Dutch country folks have access to great markets and butchers who can supply fresh pigs’ feet and prefer to make their own. This recipe is from Oxmoor House Homestyle Recipes

Pickled Pig’s Feet

Pickled Pig’s Feet

Pickled Pigs' Feet

Ingredients

  • 4 pig's feet, cleaned and scraped
  • 1 small onion, thinly sliced
  • 1/2 cup chopped celery
  • 2 bay leaves (1 leaf used in 2 different places)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup cider vinegar
  • 12 whole cloves

Instructions

  1. Place pig's feet in a large container with cold water to cover. Soak 3 hours; scrub with a stiff brush. Rinse thoroughly.
  2. Combine pig's feet, onion, celery, 1 bay leaf, salt, and pepper in a large Dutch oven with cold water to cover. Bring to a boil. Reduce heat; cover and simmer 3 hours or until meat is tender and separates from bones.
  3. Remove feet from cooking liquid with a slotted spoon. Place in a plastic, glass, or stainless steel container with a tight-fitting lid; set aside.
  4. Strain cooking liquid through a sieve; discard vegetables and bay leaf. Set cooking liquid aside to allow fat to rise to surface. Remove fat, and discard. Set cooking liquid aside.
  5. Combine vinegar, cloves, and remaining bay leaf in a saucepan. Bring to a boil; reduce heat, and simmer 1 minute. Add reserved cooking liquid, and bring to a boil.
  6. Pour vinegar mixture over pig's feet to completely cover. (Additional water may be added to cover pig's feet, if necessary. ) Set aside to cool to room temperature. Cover and refrigerate 24 hours.
  7. Remove pig's feet from vinegar mixture; serve cold.
http://www.acoalcrackerinthekitchen.com/2018/12/10/pickled-pigs-feet/

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postheadericon Pa Dutch Hog Maw

Hog Maw = Stuffed Pig’s Stomach. Now, before you run the other way, think about eating sausage stuffed in “natural” casing. You do realize “natural casing” are animal intestines, right? Okay, now for those of you still with me… It is said the Pa Dutch use everything except the “oink” from a hog. When your life calls for frugality, you learn to waste nothing – scrapple is a perfect example. Stuffed pig’s stomach is not confined to Pa Dutch cuisine however; it is found in Chinese, Soul Food, and Latin American cuisine to name just a few. Hog Maw is traditionally stuffed with cubed potatoes, sausage, onions and seasoning. Some cooks also add cabbage to their stuffing.  The mixture is “stuffed” into the cleaned stomach, the ends are sewn shut, and the Hog Maw is baked until it is browned and crispy then sliced for serving (for those who enjoy the taste and texture of the actual stomach) or the stuffing scooped out (for those who like the stuffing, but not the actual stomach). The choice is totally up to the person about to partake!  Hog Maw remains a traditional holiday dish among the Pa Dutch, especially being served on New Year’s Day along with the traditional pork and sauerkraut as a way of ensuring good luck for the coming year. Leftovers can also be served cold as a sandwich. Traditionally served in the winter, Hog Maw was made around the time of hog butchering days on the farms of Lancaster and Berks Counties and elsewhere in the Pennsylvania Dutch Country.  The original recipe was most likely brought to Pennsylvania from Germany where it is called “Saumagen” and served on a bed of sauerkraut., The stuffing is as individual as the person cooking the Hog Maw.  There is great debate as to whether adding cabbage is “correct” or not.  Since you are the one eating it, my philosophy is that you should be the one deciding what your Hog Maw stuffing should contain! This old recipe calls for both loose fresh sausage and cut-up smoked sausage. In the Coal Region and Pa Dutch areas of Pa., it is not hard to locate delicious fresh and smoked sausage made by local butchers and meat packers that put that commercially prepared “famous name” stuff to absolute shame.  Your stuffing is only as good as the ingredients, so find the best and use them! The stomach will stretch as stuffed.

NOTE: In Pennsylvania, the pig’s stomach can usually be purchased at one of the many traditional butchers at local farmers’ markets or local butcher shops. Some will clean/prep the stomach for you. If you do the prep yourself, wash the hog maw inside and out in cold water. Use a knife to scrape away excess fat or trim fat with kitchen shears. Rub and continuously rinse the hog maw until cleaned (some people use coarse salt to help with the rubbing and cleaning). There are Youtube videos to help you through this step.

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Pa Dutch Hog Maw

Pa Dutch Hog Maw

Pa Dutch Hog Maw

Ingredients

  • 1 large pig's stomach, well cleaned (all fat removed)
  • 1 pound fresh loose sausage or link sausage, casing removed and crumbled OR 1 pound sweet Italian if fresh is not available
  • 1 pound smoked sausage cut into 1/2-inch slices
  • about 2 - 2 & 1/2 pounds Russet potatoes, washed, peeled and cut into 1/2-inch cubes
  • 2 medium yellow onions, coarsely chopped
  • 2 tablespoons fresh parsley, chopped
  • OPTIONAL: 2 cups shredded cabbage
  • Salt and pepper to taste (amount varies depending on the seasoning already in your sausage)

Instructions

  1. Preheat oven to 350° F.
  2. Mix together the crumbled fresh and sliced smoked sausages, cubed potatoes, chopped onions (and shredded cabbage if using), parsley, and salt and pepper to taste.
  3. Sew the small opened end of the stomach with cooking twine to close.
  4. Stuff sausage mixture into stomach, pressing well with each addition.
  5. Once stuffed, sew closed the remaining open end with cooking twine.
  6. Place stuffed stomach in a shallow roasting pan. Pour a little water into the pan.
  7. Roast uncovered until potatoes (and cabbage if using) are tender and stomach is crispy, about 2 hours or so, basting about every 20 minutes with water or pan juices. If browning too quickly, cover with a tent of aluminum foil.
  8. Remove stomach from roasting pan. Slice stomach into 1 inch thick slices or scoop filling out.
http://www.acoalcrackerinthekitchen.com/2018/11/14/pa-dutch-hog-maw/

 

 

 

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postheadericon Lithuanian Kugelis (Bulviu Plokstainis)

Lithuanian Kugelis

If you asked 1,000 Lithuanian families for their Kugelis recipe, you more than likely would receive 1,000 different versions – varying sometimes by only one ingredient or amount of ingredient.  Kugelis is widely served in Lithuania in both restaurants and home kitchens. It translates to: “flat potato dish” or “potato pancake”. It is a comfort food and akin to how we, in the US, view Mac and cheese as a comfort food – we all have a family recipe and all like our own the best. Consisting of very finely grated potatoes, milk, onion, eggs, bacon and fat, Lithuanian Kugelis should not be confused with the Jewish Kugel which is a noodle dish. Because the technique for making this dish, although not rocket science, does need careful attention and the steps are important to follow — including the speed needed to grate and prep the potatoes and keeping them from graying — I have linked to a prize winning recipe that includes detailed directions for creating this delicious dish. It is more expedient than trying to explain the steps here and, since it is a prize winning recipe, I believe it is a good place to start if you are new to this dish.

Go to the Recipe: >> Prize-Winning Lithuanian Kugelis Recipe

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postheadericon Chicken Croquettes

As a Coal Cracker and Dutchie, I grew up appreciating an elegance that can be found in simple foods. And I recycle ingredients as much as possible and waste as little as possible.  Here, those philosophies come together in a classic diner and homey kitchen favorite – chicken croquettes. With the addition of some seasonings, refrigerator ingredients, and bread crumbs, leftover chicken becomes creamy, golden, crunchy pyramids  of goodness, nestled on top of a bed of mashed potatoes bathed in a smooth chicken gravy. If you do not have left-over chicken and do not have the time or inclination to cook it from scratch for this dish, a store-bought rotisserie chicken will yield plenty of meat with which to create these croquettes. I adore them with Pa Dutch Potato Filling and Pa Dutch Pepper Cabbage as the ultimate comfort meal.

Chicken Croquettes

Homey Chicken Croquettes

Ingredients

  • Chicken Croquettes
  • 2 cups diced cooked chicken
  • 1/3 cup finely chopped celery (including some leaves if you have them)
  • ¼ tsp celery salt
  • 1 tsp fresh lemon juice
  • 1 tsp chopped fresh parsley
  • ¾ cup thick white sauce (see below for white sauce recipe)
  • ½ tsp salt
  • 1 ¼ cups fresh bread crumbs
  • 1 ¼ cups fresh cracker crumbs OR use all fine dry breadcrumbs
  • 2 large eggs, beaten
  • Vegetable oil for frying
  • 2 to 3 cups chicken gravy (see below for gravy recipe) OR canned/jarred gravy of your choice
  • Fresh parsley sprigs for garnish

Instructions

  1. For the Croquettes:
  2. Make the thick white sauce, set aside to cool.
  3. Combine the chicken, celery, celery leaves, celery salt, lemon juice, parsley, white sauce and salt thoroughly in a large mixing bowl. Refrigerate until easy to form croquettes, about 30 minutes. Use about ½ cup each of the mixture to form into cones or rectangular croquettes.
  4. Mix the fresh bread and cracker crumbs together, then roll the croquettes in the crumbs, dip them in the beaten eggs, and then roll them in the crumbs again. Chill for at least 30 minutes until firm.
  5. Deep fry in 3” of vegetable oil in a large, heavy skillet or fryer at 375° until golden brown, about 5 minutes. Keep on a plate in a preheated 300° oven until ready to serve. Serve with gravy on the side and garnish with fresh parsley.
  6. For the Thick White Sauce:
  7. 3 tbsp butter or vegetable shortening
  8. 3 tbsp all-purpose flour
  9. 1 cup milk
  10. ¼ tsp salt
  11. Dash of freshly ground black or white pepper
  12. In a 1 quart saucepan, melt the butter over medium heat. Gradually add the flour, stirring with a whisk until it becomes a smooth paste, approximately 2 minutes. Gradually add the milk, stirring constantly until thickened. Add salt and pepper and reduce heat to very low. Stir for at least one minute before adding to the prepared dish. Yield: 1 cup
  13. Recipe for Chicken Gravy
  14. 2-1/2 cups chicken stock or broth
  15. 6 T butter
  16. 6 T all-purpose flour
  17. 1/4 cup chopped celery
  18. 1/4 cup chopped onion
  19. Salt and pepper to taste
  20. Melt the butter in a heavy saucepan, whisk in the flour and stir over medium heat until golden and bubbling. Slowly whisk in the stock, celery and onions, stirring constantly until smooth, creamy and thickened, about 10 minutes. Serve immediately.
http://www.acoalcrackerinthekitchen.com/2018/10/10/chicken-croquettes/

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postheadericon Halupki Casserole

I adore halupki, (AKA golumpki, blind pigeons, stuffed cabbage, etc.) but I do not always have time to core, cook, and prep whole cabbage leaves or dedicate the cooking time to the traditional roll version. I also often find myself with a partial head of cabbage in the veggie bin left over from making another dish…no whole leaves to harvest from the head, but still lots of usefulness left. In those instances, I put together this faster to prep and cook casserole version of Halupki that provides all the flavor with far less fuss. As with the rolls, I like this served with mashed potatoes as a side. This recipe gets its sweet and sour element in the sauce from tomato soup and a little sugar and vinegar. You can add a few strips of bacon to the top when baking, or even a layer of sauerkraut; dress it up with what you like and what you have on hand if desired. This freezes beautifully; just thaw and reheat when you get a craving! I like to mimic the inside of traditional halupki by making little meatballs to layer in the casserole, but you can cut the prep time even more by just sprinkling little “globs” of the meat mixture into the dish. I have also made this in the slow-cooker. Prep the recipe as written, but layer into the crock, cook on low 4 – 6 hours or until cabbage is tender. I normally oven bake this in a disposable aluminum lasagna pan; it gives me some extra depth to avoid spill overs and makes for super easy cleanup.

Halupki Casserole

Halupki Casserole

Ingredients

  • Approx 1-1/2 - 2 lb cabbage, core removed and chopped in 1/2 inch pieces or medium shreds (approx. 1/4" )
  • Meat Mixture
  • 3/4 pound ground beef
  • 1/2 pound ground pork (OR use all ground beef)
  • 1/2 cup uncooked long grain white rice
  • 1 small onion, diced fine
  • 1 tsp garlic powder
  • 1 egg
  • 1 T Worcestershire sauce
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Sauce
  • 2 - 10 ounce cans condensed tomato soup
  • 1 - 15 ounce can diced tomatoes, undrained
  • 2 - 8 ounce cans tomato sauce
  • 1 T sugar
  • 1 T white vinegar or lemon juice
  • 1/8 tsp black pepper
  • OPTIONAL: 1 - 2 cups sauerkraut and/or bacon strips (to layer on top of cabbage.)

Instructions

  1. In a bowl, mix the sauce ingredients together, set aside.
  2. In another bowl, mix the meat mixture ingredients together well. Form into bite-sized meatballs.
  3. In a deep casserole dish or lasagna pan, place a few spoonfuls of sauce, then layer half the meatballs, then half the cabbage on top and pour half the remaining sauce over the top. Repeat with remaining meatballs, then cabbage, then last of the sauce. NOTE: If you are using sauerkraut and/or bacon, place these on the layers of cabbage before adding the sauce each time.
  4. Cover tightly with foil and bake at 350 F degrees until cabbage is tender. Baking time varies with how large or small you chopped the cabbage. Start testing the cabbage with a fork after 1 hour. Recover tightly and continue to cook until tender.
  5. NOTE #1: Natural water content of cabbage will vary with each head. You may find your cabbage has released a lot of water or not much. If your casserole seems to need more sauce or is drying, add a little water as it bakes. I always "sloosh" the tomato soup cans with some water to rinse them well and use this if I need to adjust the liquid during baking.
  6. NOTE #2: If adding bacon to your layers, keep in mind bacon will release grease as it cooks, Adding a lot of bacon can cause an excess of grease in the finished dish especially if you start with a high fat ground beef.
  7. NOTE #3: This is not a precise recipe. You might have more or less cabbage, use more or less meat, need more or less sauce...It is one of those recipes where your eyes and instincts will guide you as you put it together.
http://www.acoalcrackerinthekitchen.com/2018/10/06/halupki-casserole/

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postheadericon Pa Dutch Yum-A-Setta

As a Dutchie and Coal Cracker, I never met a noodle or dough ball I didn’t like.  Add cheese to the noodles or dough, and I am in 7th heaven. This casserole does that and, needless to say, is one of my favorites.  Layers of noodles, cheese, and lightly sweetened tomato/burger mix come together in a dish sure to become a family favorite. A pot-luck friendly, travels well recipe, it is also budget friendly, kid-friendly, and can be prepared ahead of baking time. I prefer Velveeta wrapped slices for their melting quality in this recipe, but you can substitute another brand or use deli sliced “American cheese”.  I also use medium width noodles in this dish so the sauce and cheese mixes through well. I pair this with Pa Dutch Pepper Cabbage and it becomes the ultimate comfort food meal for me! COOK’S NOTE: When draining noodles after cooking, I do not drain them perfectly dry.  I leave them slightly damp so that the undiluted cream of chicken soup mixes nicely with them.  SLIGHTLY damp — not dripping!

Pa Dutch Yum-a-Setta

 

Pa Dutch Yum-A-Setta

Ingredients

  • 1 - 1/2 lb. hamburger
  • salt and pepper to taste
  • 2 T. brown sugar
  • 1/4 cup onion, finely chopped
  • 1 can condensed tomato soup, undiluted (10-3/4 ounce can)
  • 1 can cream of chicken soup, undiluted (10-1/2 ounce can)
  • 12 ounces egg noodles
  • 12 slices individually wrapped processed (Velveeta or equivalent deli sliced)

Instructions

  1. Preheat oven to 350F.
  2. Brown hamburger and onion with salt, pepper. Drain off excess grease.
  3. Add brown sugar, and undiluted tomato soup to the meat mixture and stir well.
  4. Meanwhile, cook the egg noodles according to package directions; drain. Add undiluted cream of chicken soup to the noodles and mix.
  5. Butter a 13" x 9" casserole dish. Layer 1/2 of the noodle mixture in the bottom of the pan, top with 6 slices cheese layered across the top, then top that with 1/2 of the hamburger mixture. Repeat the layering with the remaining noodle mixture, 6 cheese slices, and hamburger mixture.
  6. Bake at 350 for 30 - 35 minutes.
http://www.acoalcrackerinthekitchen.com/2018/10/02/pa-dutch-yum-a-setta/

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postheadericon Pa. Dutch Ham Barbecue

“Barbecue” to the Penn Dutch and in the Coal Region is not typically something smoked over wood or a smoking/cooking technique.  In this instance, it refers to chopped meat simmered in a sauce then served on a burger bun. (see Coal Region Barbecue for more on this phenomenon…).  This recipe was created to use deli ham making it fast and easy to make. When making this barbecue, I often use Sahlen’s Deli Ham.  I suggest a good quality deli ham, not something cheap and loaded with added water.  If the deli ham is reminiscent of a slice of baked smoked  ham, you have found it! (Almost every deli will allow you to sample anything they carry — go ahead and experiment with your choices.) Get the ham sliced extremely thin.  We know it as “chipped” here in the coal region and in many areas of Pa., but some regions refer to it as “shaved”.  This is great for parties, get-togethers, and pot lucks.  It holds nicely in a slow-cooker and reheats well. I prefer to make it the day before serving to help the flavors really come together.

Ham Barbecue

Pa. Dutch Ham Barbecue

Ingredients

  • 1 - 1/4 to 1-1/2 pounds good quality deli ham, shaved/chipped
  • 4 tablespoons white sugar
  • 6 tablespoons vinegar
  • 1 tablespoon yellow mustard
  • 1/2 cup ketchup
  • 1/2 cup grated onion
  • 1/2 cup finely diced green pepper

Instructions

  1. In a medium sauce pan, mix all ingredients, except ham, until well blended. Lightly chop ham into bit-sized pieces and add ham, mix well. Simmer 15 - 20 minutes. Serve on buns/rolls of choice.
http://www.acoalcrackerinthekitchen.com/2018/10/01/pa-dutch-ham-barbecue/

 

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postheadericon Pa. Dutch Ham Loaf with Pineapple Glaze

In the Coal Region and in Pa Dutch country, it is not unusual to have left over ham from a family holiday dinner or event. It is also easy to find meaty ham ends in grocery stores and butcher shops meaning there is a supply of good quality ham at our fingertips. Ham loaf is a PA thing – and is prolific in some areas across the state where you can find already mixed ground ham and pork for you to use. Many stores and shops even sell ready mixed  ham loaf — just take home and bake!

This ham meatloaf is one of my favorite ways to use leftover ham.  Ham loaf does require ground ham, but meat grinders are not a staple in every kitchen. I have a grinder attachment for my Kitchen Aid stand mixer and love it. For those without that indulgence in their arsenal, a food processor will do, but a food processor will be chopping the meat instead of grinding it, so the loaf may have a coarser texture than one made with ground ham. Some butcher shops stock ground ham, and others will grind some for you on request.   Leftover ham loaf makes a yummy sandwich (Ham loaf on rye with yellow mustard comes to mind…) giving left over regular meatloaf a run for its  money. The glaze for the ham loaf is the crowning glory. Some are basic brown sugar based, but my favorite is one that includes pineapple which you will find in this recipe. Unbaked ham loaf freezes well.  Glaze when it is time to bake. I like more ham than pork in my loaf, but equal parts works just as well. COOK’S NOTE: For this recipe you want a fully cooked ham, NOT cured “country ham”.

Pa Dutch Ham Loaf with Pineapple Glaze

Pa. Dutch Ham Loaf

Ingredients

  • 2 whole eggs
  • 1/2 cup milk
  • 1 cup finely crushed saltines
  • 1/4 teaspoon pepper
  • 1-1/2 pounds ground fully cooked ham
  • 1 pound ground fresh pork
  • SAUCE:
  • 1 cup packed brown sugar
  • 1 teaspoon prepared yellow mustard
  • 1/3 cup white vinegar
  • 1/4 cup water
  • 1 can (8 ounces) crushed pineapple in its own juice, undrained

Instructions

  1. In a large bowl, beat the eggs; add milk, crackers and pepper. Add the ham and pork; mix well.
  2. Shape into a 9x4-in. loaf and place in a shallow baking dish.
  3. In a small bowl, combine sauce ingredients; pour over loaf.
  4. Bake at 350° until instant read thermometer registers 170°, about 80 to 90 minutes, basting with the sauce frequently. Do not overcook.
  5. Let rest for 10 - 15 minutes, slice and serve.
http://www.acoalcrackerinthekitchen.com/2018/09/24/pa-dutch-ham-loaf-with-pineapple-glaze/

This kind of Ham

Use Fully Cooked Ham

NOT this kind

Do not use Country Ham

 

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postheadericon Slow-cooker Pork and Sauerkraut

Pork and sauerkraut is traditionally served in the coal region and among the Pa Dutch on New Year’s Day to ensure good luck in the coming year, but it’s too good to make just once a year! It is a popular dish that is often served by churches and fire companies for fund-raising dinners This version uses the slow-cooker for an easy meal you can toss together in the morning and come home to a savory supper or prep it before bedtime and wake up to your next day’s meal ready to go.  The choice of pork is a matter of personal preference and pretty flexible, but I often use thick cut rib or sirloin pork chops; sometimes I use boneless country-style spare ribs, or a rib roast. I tend to stay away from using boneless loin roast only because I feel the lean, very white  meat tends to be “drier” than other cuts.  Some folks also toss in a few pieces of kielbasa. You should use what you want to use – remember, cooking is only “good cooking” if you enjoy eating what you make!

Since the days of many people having a pig in their back yard have passed, grocery stores and butcher shops are prime sources for the pork for this traditional dish and most stores carry sauerkraut in bags, jars, and cans on a regular basis. This dish is traditionally served with mashed potatoes and often accompanied by apple sauce. Restaurants and diners in the coal region and in PA Dutch country often have this on their menus. And I love to mix my pork, sauerkraut, and potatoes all together then squirt on some ketchup.

A bit of history: the dish is a German custom brought over by the Pennsylvania Dutch (Pennsylvania Deutsch = German) settlers to Pa.  Winter butchering often took place in the months just before Christmas or New Year’s, so celebratory meals happened around those times with a feast of roasted fresh pork. Sauerkraut was often added to the meal as a side dish because fall is the height of cabbage harvesting. It is believed that pork was thought to bring good luck because “the pig roots forward.” This “rooting forward” by the pig and its snout symbolizes progress. The Pennsylvania Dutch are known to tell children that if they eat sauerkraut on New Year’s Day, they’re in for “a sweet year.” It’s also said in Dutch folklore that long strands of sauerkraut represent a long life to be lived, and the green color that sauerkraut starts as can symbolize money: The more kraut, the more cash.

Pork, Sauerkraut & Mashed Potatoes

Slow-cooker Pork and Sauerkraut

Ingredients

  • 3 - 4 pounds pork, your choice or chops, roast, boneless or bone-in
  • 1 - 2 lb bag of sauerkraut, undrained (I prefer the bagged, you can use the equivalent from cans or jars)
  • water
  • 1 eating apple, peeled, cored, and cubed
  • 1 medium onion, in wedges or large chunks
  • 1 large rib celery, cut into 1/2" slices
  • 1 T brown sugar
  • Black pepper to taste

Instructions

  1. In the crock, place half of the sauerkraut from the bag and the juice from the bag, half of the onion, half of the celery, and half of the apple.
  2. Place the pork on top of the layer. Sprinkle the pork with black pepper to taste. (You may add salt to taste, but remember there is natural saltiness in the sauerkraut).
  3. Place the remaining sauerkraut, onion, celery, and apple on top of the pork.
  4. Sprinkle with the brown sugar.
  5. Fill the plastic bag the sauerkraut came in about 3/4 full with cold water and pour into the crock.
  6. Place the lid on the crock, set on low for 8 hours. Once done, pork should be very tender and falling off the bone or breaking apart. Either shred or slice the pork and serve with the sauerkraut alongside mashed potatoes.
http://www.acoalcrackerinthekitchen.com/2018/09/17/slowcooker-pork-and-sauerkraut/

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postheadericon Coal Region Hot Bologna

In the Coal Region, a local company made hot bologna and it seemed like there was a jar of it at every corner bar and at every fire company (hosey) bar. Fire companies in the coal region are mainly volunteer and have bars and social activities for company members. It is not an unusual sight to see someone seated at the bar with a cold glass of Yuengling Lager and a piece of hot bologna in front of them!

hot bologna

Homemade Hot Bologna

Coal Region Hot Bologna

Ingredients

  • 1 ring bologna
  • 1 tbsp. crushed red pepper (the more the hotter/spicier!)
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. salt
  • 1 1/2 cups white vinegar
  • 3/4 cup water

Instructions

  1. Remove skin from ring bologna (Berks brand is very often used).
  2. Cut ring of bologna in pieces about 2 inches long, then slice lengthwise in half.
  3. Place in a large glass jar. Add crushed red pepper, cayenne pepper, and salt. Mix white vinegar and water. Pour over bologna.
  4. Shake well, place lid on jar and refrigerate. Should be ready in a day or two. Keeps a loooong time in the fridge.
http://www.acoalcrackerinthekitchen.com/2018/09/08/coal-region-hot-bologna/

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