Pig Tails

Pig Tails

This is my friend's semi-annual “not for the feint of heart” meal. At Easter as well as around New Year’s it was our tradition to make pig tails. These are very fresh from Hasselbach’s and I seasoned them with caraway, garlic powder, and a garlic herb blend. They will slow roast for a few hours then I will add carrots, tiny redskin potatoes,,, and an entire head of peeled whole garlic cloves (well, maybe a few more!). Back in the oven it will go. Set it and forget it. About a five to six hours later a most delicious dinner is ready. The meat is very sweet. Dianne said she does not eat the skin but you pick the meat from the bone structure and there is not much of it. Six tails cost a whopping $2.69, priced at $.79 a pound.

Caraway Sauerkraut Salad ..... The perfect salad to go with those grilled Bratwurst.

Caraway Sauerkraut Salad

Be German for a day and serve your family an easy and quick to fix meal.

Ingredients:

1 tablespoon butter

1 small red onion, halved and sliced thin

1/2 cup water

1 can (14 oz.) sauerkraut, well drained

1 teaspoon sugar

1/2 teaspoon caraway seeds

coarse salt and ground pepper

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Directions:

In a medium saucepan, heat butter over a medium heat. Add onion, and cook, stirring occasionally, until soft, 4 to 5 minutes. Add sauerkraut, sugar, caraway seeds, and 1/2 cup water; season with salt and pepper. Simmer until sauerkraut is heated through, 3 to 5 minutes; set aside.

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Serve with pickles and chips and those delicious grilled bratwurst.