Ingredients
29oz of saurkraut
1/2 to 1 cup brown sugar
3 T. pork fat (preferably from the loin accompanying this meal)
3 T. flour
1 large onion
Preparation
Rinse saurkraut well in a strainer and cover with water. Add brown sugar and let sit in fridge overnight. Lightly brown one large onion in the pork fat, and then add flour to make a roux. Continue cooking a couple minutes. Add saurkraut (use a slotted spoon) and then enough of the brown sugar water to make a paste. Serve over the raised dumplings.
