Braised Sauerkraut With Smoked Pork Food

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BRAISED SAUERKRAUT WITH LOTS OF PORK



Braised Sauerkraut With Lots of Pork image

Two classic mixed braises always come to mind at this time of year. One is cassoulet, based on white beans and a blend of goose, duck and pork. The better alternative for my purposes was choucroute garnie, a vat of simmering sauerkraut that serves as a nice bed on which to mix and match a variety of pig parts. The beauty of a choucroute is that it lets you use whatever pork products you like or have on hand. A couple of hours later, the meat is cooked through while the sauerkraut has absorbed all the porky, smoky flavors, utterly transforming from pickled and puckery into something brawny in flavor and meltingly soft, especially if you add a couple of apples to bring out the cabbage's sweeter nature. Pigs' feet are not necessarily traditional in choucroute, but they add excellent flavor and body to the mix. If you are like my husband and prefer to eat your meat with a knife and fork (and I know that he is not alone in that department), you can always leave them out.

Provided by Melissa Clark

Categories     dinner, main course

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 18

2 pounds pork rib tips or country ribs, rinsed and patted dry
2 teaspoons kosher salt
1 teaspoon ground black pepper
2 pigs' feet, halved lengthwise (have your butcher do the cutting), rinsed and patted dry
2 cups not-too-dry white wine
2 bay leaves
1 1/2 teaspoons coriander seeds
1 tablespoon olive oil
4 bratwurst, smoked or unsmoked
4 tablespoons unsalted butter
2 medium onions, halved and thinly sliced
3 tart apples, peeled, cored and sliced 1/4-inch thick
1 fat garlic clove, finely chopped
3 pounds sauerkraut, rinsed and drained
2 large carrots, peeled and thinly sliced
1 large smoked pork chop
Boiled potatoes, for serving
Chopped fresh parsley, for serving

Steps:

  • Heat the oven to 325 degrees. In a large bowl, toss the ribs with 1 teaspoon salt and 1/2 teaspoon black pepper. Set a medium saucepan on high heat and add the pigs' feet, wine and bay leaves. Bring to a boil, then reduce heat, cover and simmer for 15 minutes.
  • Meanwhile, set a large Dutch oven over medium heat and add the coriander seeds, toasting them until fragrant, about 2 minutes. Using a mortar and pestle or the side of a knife, lightly crush the seeds. Set aside.
  • Return the Dutch oven to the heat and add the olive oil. Increase heat to medium-high. Add the bratwurst and cook, turning occasionally, until brown, about 5 minutes. Transfer to a plate. Turn down the heat to medium and melt the butter in the pot. Toss in the onions and cook until soft, about 5 minutes. Add the apples and cook until the apples and onions are golden, about 10 minutes. Add the garlic and cook 2 minutes.
  • Add the wine and pigs' feet. Simmer for about 2 minutes, scraping up any browned bits from the bottom of the pot. Add the sauerkraut, rib tips, 3/4 cup water, carrots, coriander seeds, remaining teaspoon salt and 1/2 teaspoon pepper. Mix well, then nestle the pork chop in the sauerkraut.
  • Cover the pot and bake in the oven for 1 hour. Turn the pork chop and add the bratwurst. Cover and cook 30 minutes longer. Simmer, uncovered, until the juices have thickened and the meat is tender, another 30 to 45 minutes. Serve with boiled potatoes and chopped parsley.

Nutrition Facts : @context http, Calories 738, UnsaturatedFat 23 grams, Carbohydrate 24 grams, Fat 43 grams, Fiber 8 grams, Protein 53 grams, SaturatedFat 16 grams, Sodium 1625 milligrams, Sugar 12 grams, TransFat 0 grams

EMERIL'S NEVER ENOUGH PORK BEER-BRAISED SAUERKRAUT



Emeril's Never Enough Pork Beer-Braised Sauerkraut image

Provided by Food Network

Categories     main-dish

Time 3h20m

Yield 8 to 10 servings

Number Of Ingredients 16

2 pounds fresh or jarred sauerkraut
4 tablespoons unsalted butter or duck, chicken, or goose fat
1/4 pound apple-cured bacon, cut into 1/2-inch thick slices
3 medium yellow onions, peeled and sliced
4 sprigs fresh thyme
2 bay leaves
1 1/2 teaspoons black peppercorns
8 juniper berries, lightly crushed
1 head garlic, split in 1/2 crosswise
2 ham hocks, scored
2 cups chicken stock
2 cups dark or amber beer (recommended: Abita Amber)
1 pound andouille or garlic sausage, kielbasa, or knockwurst, cut into 3-inch lengths
1 pound bratwurst or veal sausage, cut into 3-inch lengths
4 thin boneless smoked pork chops (or 8 very small boneless smoked pork chops)
Creole, whole-grain, or Dijon mustard, for serving

Steps:

  • Preheat the oven to 325 degrees F.
  • Place the sauerkraut in a colander and rinse briefly to remove some of the salt from the brine-don't rinse it too much, or you will lose a lot of the flavor. (Alternatively, if the sauerkraut is not excessively salty, use as is.) Press to release most of the excess liquid and set aside. In a large nonreactive skillet, melt 3 tablespoons of the butter over medium-low heat and add the bacon. Cook until most of the fat is rendered, about 4 minutes. Add the onions and continue to cook until they are soft but not browned, 8 to 10 minutes. Transfer the bacon-onion mixture to a nonreactive roasting pan or large ovenproof Dutch oven. Add the drained sauerkraut and toss to combine. Using a small piece of cheesecloth, make a bouquet garni with the thyme, bay leaves, peppercorns, juniper berries, and garlic and place in the baking dish. Add the ham hocks, chicken stock, and beer and stir to combine. Cover the casserole and bake, undisturbed, until ham hocks are mostly tender, about 1 1/2 hours.
  • Meanwhile, melt the remaining tablespoon of butter in a large skillet over high heat and brown the sausages on both sides. Set aside. Brown the pork chops and set aside.
  • When the hocks are mostly tender, remove the casserole from the oven. Place the sausages on top of the sauerkraut. If the liquid has reduced to less than 2/3, add a bit more water. Cover the casserole and return it to the oven. Cook for about 30 minutes, or until the sausages are tender and heated through. Add the pork chops and press them into the sauerkraut. Cover and return to the oven and cook until pork chops are heated through and tender, about 30 minutes longer. Remove the casserole from the oven and discard the bouquet garni. Serve immediately, with each person receiving some of each of the sausages, part of a hock, part of a pork chop and some of the sauerkraut. Pass the mustard at the table.

BRAISED SAUERKRAUT WITH PORK



Braised Sauerkraut With Pork image

This is an oven-braised recipe using pork ribs, pigs feet, bratwurst, and a smoked pork chop. If you don't care for pigs feet, feel free to substitute a little more of the pork ribs, or use whatever you do like. But, seriously, do not fear the pigs feet, they add a nice flavor and silky texture to the broth.

Provided by threeovens

Categories     Pork

Time 2h40m

Yield 8 serving(s)

Number Of Ingredients 18

2 lbs country-style pork ribs, rinsed and patted dry
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
2 pig's feet, halved lengthwise (have your butcher do the cutting)
2 cups white wine
2 bay leaves
1 1/2 teaspoons coriander seeds
1 tablespoon olive oil
4 bratwursts (smoked or unsmoked)
4 tablespoons unsalted butter
2 medium onions, halved and sliced thin
3 granny smith apples, peeled cored and sliced thin
1 garlic clove, minced
3 lbs sauerkraut, rinsed and drained
2 large carrots, peeled and thinly sliced
1 large smoked pork chops
boiled potatoes, for serving
fresh parsley, chopped for serving

Steps:

  • Preheat the oven to 325 degrees F.
  • Season the pork ribs with 1 teaspoon salt and 1/2 teaspoon pepper; set aside.
  • Heat a medium saucepan, over high heat, add the pigs feet, wine, and bay leaves; bring to a boil, dover, reduce heat, and simmer 15 minutes.
  • Meanwhile, in a large Dutch oven, over medium heat, toast the coriander seeds for about 2 minutes, remove from heat; remove to a mortar and pestle, or use the side of a knife, and lightly crush them.
  • Return Dutch oven to the heat, add the olive oil, increase heat to medium high and add the bratwurst; cook, turning occasionally, until browned, about 5 minutes then transfer to a plate.
  • Reduce heat to medium, melt butter, cook onions until softened, about 5 minutes; add apples, cook until both are golden, about 10 minutes more.
  • Add garlic, cook 2 minutes.
  • Add the wine and pigs feet; simmer 2 minutes, scraping the bottom of the pot for any stuck on browned bits; add sauerkray, pork ribs, 3/4 cup water, carrots, coriander seeds, 1 teaspoon salt, and 1/2 teaspoon pepper.
  • Nesle the pork chop into the sauerkraut.
  • Cover the pot and bake for 1 hour (or transfer to an oven safe casserole).
  • After an hour, turn the pork chop and add in the bratwurst; cover, and return to oven for 30 minutes.
  • Simmer, uncovered, until the juices thicken up and the meat is tender, 30 to 45 minutes longer (return to Dutch oven if using an oven-safe only casserole).
  • Serve with boiled potatoes and garnish with chopped parsley.

BRAISED SAUERKRAUT



Braised Sauerkraut image

Provided by Food Network

Categories     main-dish

Time 9h5m

Yield 6 to 8 servings

Number Of Ingredients 13

4 pounds (8 cups) sauerkraut, drained, well rinsed, and squeezed dry
1 medium onion, peeled and cut into 1/4-inch slices
1 medium carrot, peeled, cut lengthwise in half, then crosswise into thin semicircles
2 garlic cloves, peeled and crushed
1 1/2 teaspoons caraway seeds
1 1/2 teaspoons dried thyme
2 bay leaves
12 juniper berries or 1/4 cup gin
Freshly ground black pepper to taste
8 ounces kielbasa, cut into 1/4-inch thick rounds
2 smoked pork hocks
2 cups dry white wine
4 cups low-sodium chicken broth

Steps:

  • Place the drained sauerkraut in the insert of a 4-quart slow cooker. Add the onion, carrot, garlic, caraway seeds, thyme, bay leaves, juniper berries or gin, and black pepper. Combine them thoroughly with a fork or with your hands. Scatter the kielbasa on top and bury the hocks in the sauerkraut. Pour in the wine and broth. Cover and cook on LOW for 9 hours, until the juices are bubbling and the sauerkraut has lost its crunch.
  • Remove the smoked hocks. If there is any meat on them, remove it and add it to the sauerkraut. Discard the bay leaves. Serve the braised sauerkraut as is with boiled potatoes, or use as a base for choucroute garni.

BRAISED SAUERKRAUT WITH SMOKED PORK



Braised Sauerkraut with Smoked Pork image

Categories     Pork     Vegetable     Braise     Winter     Oktoberfest     Bon Appétit

Yield Serves 6

Number Of Ingredients 9

6 smoked pork chops (each about 1 inch thick)
2 tablespoons olive oil
2 2-pound jars sauerkraut, rinsed twice, drained well
2 garlic cloves, sliced
6 bay leaves
10 whole black peppercorns
2 russet potatoes (about 1 1/2 pounds), peeled, cut in half lengthwise
2 large tomatoes, peeled, quartered
3 cups water

Steps:

  • Boil smoked pork chops in large pot of water 5 minutes. Drain pork chops well.
  • Heat olive oil in heavy large Dutch oven over medium-high heat. Arrange half of sauerkraut in bottom of Dutch oven. Sprinkle sauerkraut with sliced garlic, bay leaves and whole peppercorns. Arrange pork chops, potato pieces and quartered tomatoes over. Cover with remaining sauerkraut. Pour 3 cups water over. Bring mixture to boil. Reduce heat; cover and simmer 25 minutes, stirring occasionally (be careful not to break up potatoes).
  • Uncover and boil until most of liquid evaporates and potatoes are tender, about 20 minutes. Remove Dutch oven from heat. Cover and let stand 15 minutes. Discard bay leaves and peppercorns.
  • Transfer pork chops, potatoes and tomatoes to large plate. Cut potatoes into large serving-size pieces. Spoon sauerkraut and any remaining liquid in Dutch oven onto center of serving platter. Arrange pork chops, potatoes and tomatoes on serving platter around sauerkraut and serve.

CHOUCROUTE ROYALE (BRAISED SAUERKRAUT)



Choucroute Royale (Braised Sauerkraut) image

Provided by Food Network

Categories     main-dish

Time 4h45m

Yield 12 servings

Number Of Ingredients 17

2 pounds sauerkraut
1/2 pound chunk of bacon
1/2 cup thinly sliced carrots
1 1/2 cup sliced onions
4 tablespoon pork fat or butter
4 sprigs parsley
1 bay leaf
6 peppercorns
10 juniper berries (or add 1/4 cup gin to casserole)
1 cup sparkling wine
3 cups chicken stock
Roast pork
Pork chops
Smoked pork loin
Ham
Sausages
Duck

Steps:

  • Drain the sauerkraut and soak in cold water for 15 to 20 minutes. Taking it by small handfuls, squeeze out as much water as you can. Pick it apart to separate the strands.
  • Remove the rind and slice the bacon into 1/2 inch cubes about 2 inches long. Simmer it in 1 quart of water for 10 minutes and drain.
  • Preheat oven to 325 degrees.
  • Cook bacon, carrots, and onions in butter slowly in the covered casserole for 10 minutes without browning. Stir in the sauerkraut and when itis well covered with the fat and vegetables, cover and cook slowly for 10 minutes more.
  • Bury the herbs and spices in the saurkraut. Pour in the wine, and enough stock to just cover the sauerkraut. Season lightly with salt and pepper. Bring to a simmer on top of the stove. Lay a buttered round of wax paper on top of sauerkraut. Cover and set in the middle of preheated oven. Simmer slowly for 3 1/2 hours.
  • Brown assorted meats in skillet. Bury them in the casserole while the sauerkraut is still braising.
  • Continue to simmer in oven for another 1 1/2hours. (5 hours total).

SAUERKRAUT SMOTHERED WITH PORK CHOPS AND SAUSAGE



Sauerkraut Smothered With Pork Chops and Sausage image

Make and share this Sauerkraut Smothered With Pork Chops and Sausage recipe from Food.com.

Provided by MarieRynr

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

6 slices bacon, coarsley chopped
1 medium onion, chopped
1 (22 -27 ounce) can sauerkraut, drained
2 carrots, thinly sliced
2 teaspoons brown sugar
3/4 cup chicken broth
1/2 cup dry white wine
4 -6 peppercorns
4 -6 juniper berries
2 -3 whole cloves
1 bay leaf, broken up
1 sprig parsley
2 -3 bratwursts
4 small pork chops
4 -8 smoked link sausage
2 potatoes, peeled and cut into bite sized pieces

Steps:

  • In a large skillet or electric frying pan, cook bacon until it just begins to brown. Pour off fat, then add onion. Saute until onion is transparent.
  • Stir in sauerkraut, carrots, brown sugar, chicken broth and wine.
  • Tie up spices and herbs in a small bag of cheesecloth. Bury in the center of the sauerkraut mixture. Cover and simmer 10 minutes.
  • Diagonally score 1 side of each bratwurst. In a separate skillet brown the bratwurst and pork chops.
  • After the sauerkraut mixture has simmered 10 minutes, add potatoes, working them down into the mixture. Top with browned bratwurst and pork chops. Cover and simmer 15 minutes.
  • Add smoked sausages. Simmer, covered another 15 minutes.
  • Remove pouch of seasonings before serving.

BRAISED PORK LOIN WITH SAUERKRAUT AND ONIONS



Braised Pork Loin With Sauerkraut and Onions image

I'm just trying this recipe today and am posting so I won't lose it. I cut it out of the Pitt Post Gazette. So far the few tastes I've tried the sauerkraut is very good and for me that is great because I don't care for it.

Provided by memaw 2

Categories     Pork

Time 3h30m

Yield 10 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
4 lbs rolled boneless pork loin
1 1/2 teaspoons salt
1 teaspoon fresh ground pepper
1/2 cup butter
4 cups thinly sliced sweet onions
1/2 cup brown sugar
1/4 cup Dijon mustard
4 (15 1/2 ounce) cans sauerkraut, drained and rinsed
3/4 cup chicken broth
3/4 cup beef broth

Steps:

  • Heat oil in dutch oven over medium high heat.
  • Sprinkle pork with salt and pepper. Brown on all sides in oil and transfer to plate.
  • Melt butter in same pan. Add onions and cook until soft, about 4 minutes. Add the brown sugar; cook stirring until onions begin to caramelize, another 4 minutes.
  • Add the mustard and sauerkraut; stir until combined and then pour in the broths. Bring to a boil stirring to loosen any browned bits in the pan.
  • Return the meat to pan. Cover and reduce heat and simmer until meat is tender, about 3-4 hours.
  • Remove the meat from the pan and cover loosely with foil. Bring the sauerkraut to a boil and reduce the liquid by half.
  • Carve the meat and serve with the sauerkraut.
  • Serves 10.

Nutrition Facts : Calories 576, Fat 35.5, SaturatedFat 14.3, Cholesterol 138.7, Sodium 1942, Carbohydrate 25.2, Fiber 6.7, Sugar 16.8, Protein 39.2

SMOKED PORK WITH SAUERKRAUT (CROCK POT)



Smoked Pork With Sauerkraut (Crock Pot) image

Make and share this Smoked Pork With Sauerkraut (Crock Pot) recipe from Food.com.

Provided by papergoddess

Categories     Ham

Time 7h5m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 1/2-3 lbs boneless pork shoulder butt (Sweet Morsel)
1 (14 ounce) can sauerkraut, rinsed and drained
3/4 cup applesauce
2 -3 tablespoons chopped onions
1 tablespoon flour (for thickening) (optional)
1 tablespoon caraway seed (optional)

Steps:

  • Rinse and drain sauerkraut.
  • Mix in applesauce, flour, onion, and caraway seeds.
  • Place half of this mixture in the bottom of your crock pot (I use a 2 quart for this).
  • Place sweet morsel in crock pot. Put remaining sauerkraut mixture on top.
  • Cook on LOW for 7-8 hours.

BRAISED PORK CHOPS WITH SAUERKRAUT



Braised Pork Chops With Sauerkraut image

I have been making this recipe for more years than I care to admit to. It's simple to put together and very flavorful. I usually serve with boiled potatoes.

Provided by duonyte

Categories     One Dish Meal

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 9

4 pork chops, 1-inch thick
2 tablespoons butter or 2 tablespoons lard
4 slices thick-cut bacon
2 lbs sauerkraut or 3 lbs sauerkraut
1 large onion, sliced
1 garlic clove, minced
salt, to taste
fresh ground black pepper
3 cups beer

Steps:

  • Melt the butter or lard in a skillet and quickly brown the pork chops on both sides. Place on platter and set aside.
  • Arrange the bacon in the bottom of a large dutch oven or braising pan.
  • Rinse the sauerkraut in a colander and squeeze out as much water as you can. (You can skip this step if you like a stronger flavor). Place half of it on top of the bacon.
  • Place the sliced onions over the sauerkraut and sprinkle with 1 tsp freshly ground black pepper.
  • Arrange the pork chops on top of the onions, and pour in any collected juices.Sprinkle with salt, pepper and the garlic.
  • Add the rest of the sauerkraut, sprinkle with pepper and pour over as much beer as you need to cover.
  • Bring to a boil, reduce to a simmer and cook one hour. The pot should never get completely dry.
  • Note: I find 2 lbs sauerkraut to be enough, but if you have hearty eaters, you might want the larger quantity. I do not add additional salt.

SAUERKRAUT WITH CIDER AND PORK



Sauerkraut With Cider and Pork image

Provided by Pierre Franey

Categories     dinner, weekday, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 14

1 porkette (cooked smoked shoulder butt), 1 1/2 pounds
2 green apples, about 3/4 pound
3 Idaho potatoes, about 1 1/4 pounds
1/4 cup lard or solid white shortening
1 1/2 cups coarsely chopped onions
1 teaspoon finely minced garlic
1 teaspoon caraway seeds
2 pounds sauerkraut
6 juniper berries
1 bay leaf
3/4 cup apple cider
3/4 cup chicken broth
6 to 8 boulettes de porc (see recipe)
1 link kielbasa or Polish sausage, about 1 1/4 pounds

Steps:

  • Cut and pull away the cloth covering of the pork butt.
  • Remove the stems from the apples. Peel and core the apples, and cut them into quarters. Cut the quarters crosswise into thin pieces. There should be about 2 1/2 cups.
  • Peel the potatoes, and cut each in half crosswise. Let the potatoes stand in water to cover until ready to be used.
  • Heat the lard in a large, heavy casserole, and add the onions and garlic. Cook, stirring, until the onions are wilted.
  • Add the caraway seeds and cook briefly. Add the apples, stirring.
  • Rinse and drain the sauerkraut. Squeeze it to extract excess liquid. Add the sauerkraut and juniper berries to the casserole.
  • Place the pork butt in the center of the sauerkraut. Add the bay leaf, cider and broth. Cover closely. Bring to a boil, and cook 15 minutes.
  • Arrange the boulettes of pork and kielbasa over the sauerkraut. Drain the potatoes and add them. Cover closely and continue cooking 20 minutes. Remove the bay leaf.
  • Slice the meats, and serve with the pork balls, potatoes and sauerkraut.

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From healthyfoodrecipeseasy.netlify.app


BRAISED SAUERKRAUT WITH PORK RIBS RECIPE - SIMPLE CHINESE FOOD
Braised pork ribs and sauerkraut 27. Essence of Chicken 28. Stir well 29. Put vermicelli 30. Choose to open the lid to collect the juice, ten minutes ...
From simplechinesefood.com


GRANDMA'S PORK AND SAUERKRAUT IS A SIMPLE BUT DELICIOUS HEIRLOOM …
In a large skillet over medium high heat, add ½ of the olive oil and let oil warm for about a minute. 2. Add half of the pork chops to the pan and season with a pinch of salt and a pinch of black pepper. Sear the chops for 2-3 minutes or until chops are golden brown on …
From sweetsavoryandsassy.com


10 BEST PORK HOCKS SAUERKRAUT RECIPES | YUMMLY
Sauerkraut-cured Crispy Rib Cake With Kirsch, Rhubarb and Kohlrabi Pork Foodservice. all-purpose flour, olive oil, meat glue, pork stock, oil, salt and 21 more.
From yummly.com


BRAISED SAUERKRAUT WITH LOTS OF PORK - DINING AND COOKING
Preparation. Heat the oven to 325 degrees. In a large bowl, toss the ribs with 1 teaspoon salt and 1/2 teaspoon black pepper. Set a medium saucepan on high heat and add the pigs’ feet, wine and bay leaves.
From diningandcooking.com


BRAISED SAUERKRAUT WITH SMOKED PORK CHOPS - COOKSRECIPES
6 smoked pork chops (each about 1-inch thick) 2 tablespoons olive oil 1 (32-ounce) package refrigerated sauerkraut, rinsed and drained 2 garlic cloves, sliced 6 bay leaves 10 whole black peppercorns 4 medium russet potatoes peeled, cut in half lengthwise 2 large tomatoes, peeled, quartered 3 cups water. Cooking Directions: Boil smoked pork ...
From cooksrecipes.com


SAUERKRAUT WITH PORK AND SAUSAGES (CHOUCROUTE GARNIE) - SAVEUR
Meanwhile, heat duck fat in a 6-qt. Dutch oven over medium-high heat. Add onions and cook until soft, about 15 minutes. Add wine and 1 cup water; boil. Add spice bundle and ham hocks along with ...
From saveur.com


RECIPES | LET'S GO COOKING | PORK CHOPS AND SAUERKRAUT
Season the pork chops with the salt and pepper. Heat Dutch oven on a camping stove, or on a grill set above the fire, or a thin layer of coals set in the fire pit. When hot, add the olive oil, heat until just smoking, and add the pork chops and bratwurst in a single layer. When they are brown on one side, about 3-4 minutes turn over to brown on ...
From letsgocooking.com


BRAISED PORK AND SAUERKRAUT - BIGOVEN.COM
For good luck on New Year's! - Braised Pork and Sauerkraut
From bigoven.com


SMOKED PORK LOIN WITH SAUERKRAUT & APPLES RECIPE - TRAEGER
Recipes / Smoked Pork Loin With Sauerkraut And Apples; Traeger Kitchen . Smoked Pork Loin With Sauerkraut And Apples. 10. 2. Apple. Tender pork loin is braised in a flavorful medley of sweet, sour, & beer. 4 Activating this element will cause content on the page to be updated.: main. 1 (2 to 2-1/2 lb) pork loin roast. Traeger Pork & Poultry Rub. 1 Pound sauerkraut. 2 …
From traeger.com


SMOKED PORK WITH SAUERKRAUT | COOKSLOVAK
Smoked Pork with Sauerkraut. Serves 4. about ½ kg smoked pork (knee or ribs are the best choice) about ½ kg sauerkraut; 2 bay leaves; some ground caraway; black pepper to taste ; salt* and water as needed; a hunk of bread to serve *go easy on the salt, as fermented sauerkraut is usually quite salty. Method: Rinse the meat under running water and put in a …
From cookslovak.com


SMOKED PORK CHOPS WITH SAUERKRAUT AND MASHED POTATOES
Instructions. Wash the meat and pat dry. Peel and chop the onion. Melt the butter in a frying pan. Fry the meat on both sides, adding the onions to brown them as well. Add the sauerkraut, bay leaf, and juniper berries to the pot, along with ½ cup of water. Allow the mixture to lightly simmer for about 30 minutes.
From germanfoods.org


SMOKED PORK CHOPS AND SAUERKRAUT RECIPES ALL YOU NEED …
1 garlic clove, minced: 1 teaspoon rubbed sage: 1 teaspoon dried rosemary, crushed: 1/2 teaspoon salt: 1/8 teaspoon pepper: 4 boneless pork loin chops (1/2 inch thick and 4 …
From stevehacks.com


BRAISED SAUERKRAUT WITH PAPRIKA | SAVEUR
Ingredients. 6 thick slices bacon (6 oz.), cut into thin strips 2 tbsp. unsalted butter 1 ⁄ 2 large Vidalia onion, halved and thinly sliced (1 cup) ; 3 ⁄ 4 tsp. kosher salt ; 1 large red bell ...
From saveur.com


SAUERKRAUT BRAISED PORK RECIPE - SIMPLE CHINESE FOOD
Put the pork belly in a casserole, and add a spoonful of star anise, cinnamon, bay leaves, ginger, and bean paste 6. Add appropriate amount of water to the pot at one time, light soy sauce, dark soy sauce, salt, and brine
From simplechinesefood.com


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