3 Pennsylvania Dutch Thanksgiving Sides: Pork & Sauerkraut, Baked Corn & Potato Salad

Welcome to The PA Dutch Kitchen! 🥧 Thanksgiving is almost here, and today we're making three Pennsylvania Dutch Thanksgiving sides your grandma used to make — pork and sauerkraut, Amish baked corn, and Amish potato salad. Three recipes, three kinds of comfort, and every one of them made for a crowded holiday table. Full written recipes below! ⏱️ TIMESTAMPS 0:00 Welcome to The PA Dutch Kitchen 0:32 Pork and Sauerkraut 1:29 Amish Baked Corn 2:17 Amish Potato Salad 3:09 Thanks for stopping by! --- 🥩 PORK AND SAUERKRAUT Serves 6 Ingredients 3-pound boneless pork loin roast Salt and pepper, to taste 1 teaspoon caraway seed, divided 1 tablespoon oil 2 pounds sauerkraut, drained but not rinsed 1 onion, chopped 1 apple, peeled and cut into chunks 1/4 cup brown sugar Steps 1. Season the pork all over with salt, pepper, and a little of the caraway seed. Brown it on all sides in a hot oven-proof pot with the oil, then set it aside. 2. In the same pot, stir in the sauerkraut, onion, apple, brown sugar, and the remaining caraway seeds. 3. Nestle the pork back in on top and cover the pot. 4. Roast at 350°F for about 1 1/2 hours, until the pork is tender and reads 145°F inside. 5. Let the pork rest for 10 minutes before slicing, and spoon the sauerkraut over the top. --- 🌽 AMISH BAKED CORN Serves 8 Ingredients 3 eggs 1 cup milk 2 tablespoons sugar 1 teaspoon salt 1/4 teaspoon pepper 2 cups whole kernel corn, drained 1 can (about 15 ounces) cream-style corn 1/4 cup cornmeal 2 tablespoons butter, melted Steps 1. Whisk the eggs, milk, sugar, salt, and pepper together in a big bowl. 2. Stir in the whole kernel corn, cream-style corn, cornmeal, and melted butter. 3. Pour into a buttered 9x13-inch baking dish. 4. Bake at 350°F for 45 to 50 minutes, until the center is set and the top is golden brown. 5. Let it stand for 5 minutes before serving. --- 🥔 AMISH POTATO SALAD Serves 8 Ingredients 3 pounds red potatoes, peeled and cut into chunks 1 cup mayonnaise 2 tablespoons yellow mustard 1/4 cup sugar 2 tablespoons apple cider vinegar 1/2 teaspoon celery seed 4 hard-boiled eggs, chopped 1 cup finely chopped celery 1/2 cup chopped onion Salt and pepper, to taste Paprika, for sprinkling Steps 1. Boil the potatoes in salted water until tender, about 15 minutes. Drain and let them cool a little. 2. Whisk together the mayonnaise, mustard, sugar, vinegar, and celery seed. 3. Fold in the potatoes with the eggs, celery, and onion. Season with salt and pepper to taste. 4. Sprinkle the top with paprika, cover, and chill for at least 2 hours so the flavors settle in. --- Thanks for pulling up a chair at The PA Dutch Kitchen! New Pennsylvania Dutch recipe videos — shoofly pie, chicken pot pie, whoopie pies, apple dumplings, and all the comfort food grandma used to make. Eat hearty, save room for something sweet, and always save room for pie. 🥧