Pork and Sauerkraut recipe?

Question

Just looking for a GOOD pork and sauerkraut recipe for New Years Day anybody have one that they love?

Answer 1

Pork and Sauerkraut

INGREDIENTS:

2 lbs. boneless pork
1 pkg. Lipton onion soup
3 tablespoons snipped fresh dill or 2 to 3 teaspoons dry dill weed
1 clove garlic, minced
1 tsp. caraway seeds
1 tbsp. salt
1 1/2 cans condensed beef bouillon, undiluted, or 2 cups strong beef stock
3 tbsp. paprika
1 (1 lb. 11 oz.) bag or can sauerkraut, drained
3 to 4 cups sour cream

PREPARATION:

One day in advance: Trim fat from meat; cut meat into 2-inch pieces. In slow cooker, combine pork, onions, dill, garlic, caraway, salt, and bouillon. Cook on low for 4 to 6 hours; refrigerate overnight then skim fat from top before continuing.

Dissolve paprika in 1 cup heated broth from pork; add back to pork along with sauerkraut. Cover and cook on low 6 to 8 hours longer or until meat is tender, or simmer on stove top, covered, for about 1 hour. Stir in sour cream. Serve over mashed potatoes.

http://southernfood.about.com/od/crockpotporkandham/r/bl49c1.htm

German Pork N Sauerkraut

2 lbs country-style pork ribs
1 medium onion, chopped
1 tablespoon cooking oil
1 (14 ounce) can German-style sweet sauerkraut
1 cup applesauce
2 tablespoons brown sugar
2 teaspoons caraway seeds, more to taste
1 teaspoon garlic powder
1/2 teaspoon pepper

In a dutch oven, cook ribs and onion till ribs are browned and onion is tender.
Remove from heat.
Combine remaining ingredients and pour over ribs.
Cover and bake in oven 350 deg for 1 1/2-2hrs or until ribs tender, or place in Nesco or crock pot and cook on low 8 hours.

http://www.recipezaar.com/32199

Easy Pork and Sauerkraut

INGREDIENTS
1 pound pork roast, cut into 1 inch cubes
1 (32 ounce) jar sauerkraut with juice
1/2 (12 fluid ounce) can or bottle beer
1/2 apple, peeled and cored
1 tablespoon minced garlic
1/2 tablespoon fresh dill weed
1 teaspoon onion salt
1 teaspoon dry mustard

DIRECTIONS
Combine all ingredients in a slow cooker and stir well. Submerse the apple under the other ingredients.
Cook on High for one hour, reduce heat to Low and continue cooking for 5 hours or until pork is cooked through. Discard apple and serve.

http://allrecipes.com/Recipe/Easy-Pork-and-Sauerkraut/Detail.aspx
(*-*)

Answer 2

This is how we make pork and sauerkraut in Germany:

4 pounds of sauerkraut
1 1/2 onions, chopped
2 medium red-skin potatoes for the sauerkraut
7 pieces of bacon
2 large apples
garlic
paprika
pepper
2 pounds pork ribs, country style or the cut of your choice.

As you begin to prepare your sauerkraut, you can also cook your bacon and potatoes at the same time. I rinse the sauerkraut to get rid of some of the salt and reduce the sourness. Make sure to squeeze the water and juice out – though you can control the flavor by how much you leave in.

You can either mash or grate the potatoes which are then added into the sauerkraut. Add the chopped apple and the onion and bacon and then your spices – paprika, pepper, and garlic.
Begin to prepare your ribs by rinsing them. Layer the seasoned ribs on top of your sauerkraut mixture, but I'm going to put them fat side down so that the juice and the flavor from the fat actually helps to season the sauerkraut – and flavor them with your favorite spices. I still like the combination of paprika, pepper, and garlic on mine.


Bake the Pork Ribs and Sauerkraut
Bake uncovered in a 375 degree oven for 90 minutes to 2 hours – or until the ribs are tender. Serve generous portions with a side of boiled potatoes.

Enjoy....Happy New Year

Answer 3

1

Answer 4

Slow Cooker Pork and Sauerkraut 1 (4 pound) pork loin roast 1 teaspoon caraway seeds salt and pepper to taste 2 cups sauerkraut with liquid Cut pork loin, if necessary, to fit in the slow cooker. Season with caraway seeds, and salt and pepper to taste. Pour sauerkraut over the roast. Cook on High for 1 hour, then cook on Low for 5 to 6 hours. Internal temperature of the roast should be at least 160 degrees F (70 degrees C).

Answer 5

instead of just pork find a Polish deli in your area. I prefer the fresh sausage over the smoked. Boil the links until cooked thru. I also like to use polish sauerkraut with mushrooms added. Remember to rinse the kraut REAL well to avoid too much salt. Then I fry the kraut in butter and as the color turns to light brown I slice the links and add to the kraut. Saute to your liking.

enjoy

Answer 6

My mom makes this awesome
cheap cuts of pork, I usually use boneless ribs
dredge in flour, fry golden brown
(for ever jar of sauerkraut use 2 large onions)
take meat out, put in baking dish
slice onions in small rings, and fry until completely carmalized, almost like mush
add kraut, fry w/onion for a couple of minutes
put this in with your pork
cover with foil and bake at 350 until pork is fall apart done
The onions turn the kraut really creamy- takes the "bite" taste down a notch, its really yummy and easy

Answer 7

So simple, but everybody in my Czhech Brother-in-laws' family seems love it!

Pork chops - even the cheapest cut will do, however many you need
Sauerkraut - canned, jarred whichever you have or like
Stewed tomatoes - equal amount to the kraut

"Bury" the chops in a mix of the kraut and tomatoes. Add a littel water if necessary to cover them completely. Add pepper ove the top generously.

Either slow cook them in a crock pot, roaster or on the stove top. But if you do it on the stove top, keep an eye on it, so it doesn't burn.

Answer 8

Sauerkraut smells bad. It tastes bad too. Good luck!

Answer 9

www.foodnetwork.com has many variations of Choucroute. It's a wonderfully delicious dish.