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Oma's Peameal Bacon Recipe tastes like Kasseler!

This peameal bacon recipe, that tastes like Kasseler, is cooked in your slow cooker together with sauerkraut for a real German meal. SO DELICIOUS and so easy.

Servings:

Makes 6 - 8 servings

Ingredients:

• 3½ to 4 pounds Canadian peameal bacon roast
• 2 cans (28-ounce each) sauerkraut, drained
• 1 - 2 tablespoons cornstarch

Instructions:

1. If the roast is covered with cornmeal, then wash that off. Empty one can of sauerkraut into slow cooker. Place meat on top.
2. Cover with second can of sauerkraut.
3. Cover and cook on low about 8 hours.
4. Carefully remove meat and scoop out sauerkraut. Keep both warm.
5. Pour slow cooker juices into saucepan and bring to simmer.
6. Mix corn starch in a little cold water. Slowly add just enough corn starch slurry to the simmering slow cooker juices until sauce is thickened.
7. Pour sauce over sauerkraut and mix.
8. Serve slices of meat and sauerkraut with boiled or mashed potatoes.

Notes/Hints:

• Another name for Canadian Peameal Bacon is Cured Boneless Pork Loin. If it is rolled in cornmeal, leave it on or wash it off - both ways taste good.
• Cut up some peeled apples and put them under meat in the slow cooker for extra flavor.
• Adding some browned onion slices to the slow cooker is also a nice addition.
• Adjust quantities to slow cooker size and number of servings needed. Leftovers can be reheated in microwave.

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08.09.2021 revision update