The key to making this no-fuss but flavorful dish a success is patience, especially as the meat cooks slowly in the oven among humble but hand-picked ingredients, as quality and simplicity are the distinctive features of this recipe.
We owe the Pennsylvania Dutch not only the American popularity of pretzels, but also this dish made of pork and sauerkraut, which is traditionally served steaming hot on a large plate at the center of the table.
Considered by many as Poland’s national dish, pierogi exist in many varieties. Our version is stuffed with onions, sour cream and kraut, and is inspired by the pierogi served as part of the traditional Christmas meal.
A true classic in American delis, traditionally made with slices of roast beef, Swiss cheese and sauerkraut, this sandwich is truly bursting with flavor. Served on rye with a homemade Russian dressing, our version aims to be a tribute to tradition.