BRAISED SAUERKRAUT
Provided by Food Network
Categories main-dish
Time 9h5m
Yield 6 to 8 servings
Number Of Ingredients 13
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.
BRATWURST STEWED WITH SAUERKRAUT
Wisconsin may be the cheese state, but bratwurst (ground meat sausages that are grilled, or in this case, pan-fried) are the state's culinary claim to fame. Due largely to residents' German ancestry, brats are a common site at butcher shops, restaurants and even baseball stadiums. (Madison, Wisconsin is home to an annual "Brat Fest") Michael Symon's simple recipe calls for the links to be cooked with onions, garlic and tangy sauerkraut and then served on a baguette.
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- In a large pan, heat oil over high heat. Brown bratwurst in oil and reduce heat to medium. Add onions and garlic and cook until lightly caramelized. Add stock, paprika, caraway seeds, and sauerkraut and simmer for 45 minutes. Remove from heat and stir in fresh dill. Serve on baguette.
BRAISED PORK (WILD BOAR STYLE)
This is based upon Marlena De Blasi's recipe from her book "A Thousand Days in Tuscany." I highly recommend the book and the recipe- both are thoroughly enjoyable- comfort for the soul and comfort for the body.
Provided by Mama Cee Jay
Categories Pork
Time P3DT4h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a spice grinder, combine juniper berries, cloves and peppercorns (mixture should be coarse.) In a small bowl combine spices and 2 tsp sea salt. Rub mixture into pork pieces. Place in large zip top bag and store in the refrigerator for three days.
- Preheat oven to 325 degrees F.
- Heat oil in heavy dutch oven (I use my 7 1/4 qt Le Creuset.) Dry pork pieces with paper towel and add to pot in batches. Brown pork pieces on all sides and remove to holding plate; repeat until all pork has been browned.
- Add onions, 3 cloves garlic, red pepper and 1/2 Tbl sea salt to pot, being careful not to brown the onion or garlic. Add one bottle of wine and scrape bits from bottom of pot. Add tomato puree and simmer. Add pork pieces and enough of second bottle of wine to cover pork (reserve one cup.) Heat to simmer again and then move into preheated oven.
- Braise pork in oven until meat is extremely tender, approx 3-4 hours. Move pot back to stove top.
- With slotted spoon, remove pork pieces to holding plate. Add one cup wine to pot and bring to simmer. Add 2 cloves garlic, vinegar and rosemary. Return pork to pot and combine. Cover and simmer for 5-10 minutes. Turn off heat and allow to rest for few minutes.
- Serve over large cooked noodles or your favorite pasta.
Nutrition Facts : Calories 868.2, Fat 45.5, SaturatedFat 14.8, Cholesterol 161, Sodium 1527, Carbohydrate 19.7, Fiber 1.9, Sugar 7, Protein 40.7
BEER-BRAISED SAUSAGES AND SAUERKRAUT
Steps:
- Preheat oven to 325°F.
- In a large bowl soak sauerkraut in cold water to cover 20 minutes, changing water once halfway through soaking.
- While sauerkraut is soaking, in a large heavy skillet cook bacon pieces over moderate heat, stirring, until golden. Pour off all but about 2 tablespoons drippings and add onions to bacon. Cook mixture, stirring, until onions are softened.
- Drain sauerkraut well in a colander, pressing out excess liquid, and in a large flameproof roasting pan combine with bacon mixture, carrots, beer, broth, bay leaves, salt, and peppercorns. Bring sauerkraut mixture to a boil on top of stove and boil 1 minute. Cover pan tightly with foil and braise in middle of oven 4 hours. Sauerkraut may be prepared up to this point 1 day ahead, cooled, uncovered, and chilled, covered with plastic wrap. Reheat sauerkraut before proceeding.
- If desired, in a heavy skillet heat oil over moderate heat until hot but not smoking and in batches brown sausages. Add sausages and pork loin to sauerkraut, partially submerging them. Braise sausages and sauerkraut, covered tightly with foil, in middle of oven 30 minutes and transfer with a slotted spoon to a heated platter, discarding bay leaves if desired. (Do not eat bay leaves if leaving as garnish.)
BRAISED WILD BOAR WITH SAUERKRAUT
A wild boar roast is braised in a Dutch oven with vegetables until extremely moist and tender.
Provided by don
Categories Pork Recipes
Time 3h15m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Pour one can of sauerkraut into the bottom of a Dutch oven. Set the roast on top of it, then arrange the onions potatoes and carrots around the roast. Cover with the remaining can of sauerkraut and pour in the beer. Cover with a lid.
- Bake in the preheated oven until the roast is extremely tender, about 3 hours.
Nutrition Facts : Calories 559.7 calories, Carbohydrate 41.1 g, Cholesterol 174.5 mg, Fat 10.4 g, Fiber 9.6 g, Protein 69.6 g, SaturatedFat 3.1 g, Sodium 1409.8 mg, Sugar 7.1 g
BEER-BRAISED HOT DOGS WITH BRAISED SAUERKRAUT
Provided by Andrew Schloss
Categories Beer Beef Braise Low Cal High Fiber Backyard BBQ Dinner Lunch Grill Grill/Barbecue Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6
Number Of Ingredients 10
Steps:
- For sauerkraut:
- Simmer sauerkraut, beer, and sugar in heavy large skillet over medium-high heat 5 minutes. Season with pepper.
- For hot dogs:
- Bring beer and sugar to simmer in medium skillet over medium-low heat. Add hot dogs; simmer until dogs plump and beer syrup coats lightly, about 8 minutes. Transfer dogs to grill; reserve syrup. Top each bun with grilled hot dog and sauerkraut; drizzle with reserved beer syrup. Serve with mustard.
BRAISED WILD BOAR WITH SAUERKRAUT
A wild boar roast is braised in a Dutch oven with vegetables until extremely moist and tender.
Provided by don
Categories Pork Recipes
Time 3h15m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Pour one can of sauerkraut into the bottom of a Dutch oven. Set the roast on top of it, then arrange the onions potatoes and carrots around the roast. Cover with the remaining can of sauerkraut and pour in the beer. Cover with a lid.
- Bake in the preheated oven until the roast is extremely tender, about 3 hours.
Nutrition Facts : Calories 559.7 calories, Carbohydrate 41.1 g, Cholesterol 174.5 mg, Fat 10.4 g, Fiber 9.6 g, Protein 69.6 g, SaturatedFat 3.1 g, Sodium 1409.8 mg, Sugar 7.1 g
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