GERMAN PORK N SAUERKRAUT
I love the sweetness of the applesauce and the kraut. My grandma was German. You can easily increase the recipe by adding more ingredients. I add baby red potatoes while cooking. Slow cook to roast
Provided by Sandy One
Categories Pork
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
AUTHENTIC SCHWEINEBRATEN GERMAN PORK ROAST BAVARIAN STYLE
This is the famous Bavarian Pork Roast. Juicy and very very tender with a fantastic sauce. Traditionally served with potato dumplings and sauerkraut. The recipe reads very lengthy but in fact is very simple and easy to make.
Provided by sonnyu28
Categories Pork
Time 3h15m
Yield 1 roast, 6 serving(s)
Number Of Ingredients 14
Steps:
- wash and pat dry roast.
- mix all dry ingredients together and rub onto roast.
- spread a liberal amount of mustard onto roast.
- heat oil in a heavy roasting pan (enameled cast iron works well) on top of stove and brown carrots and leeks.
- push vegetables aside and brown roast from all sides in the very very hot roasting pan.
- ad onions INCLUDING the brown skins (this is VERY IMPORTANT since it will give your gravy an good color).
- ad broth and transfer everything to the oven.
- roast covered for 1 1/2 hours at 350°F.
- uncover, stir onions and veggies.
- turn roast over and roast uncovered for 1 hour (if liquid evaporates a lot, add some more occasionally.
- once roasting time has finished transfer meat to a plate to rest.
- take a basting brush, dip into the hot liquid and scrub all the sides of the roasting pan (and the lid if necessary). All the brown stains on the walls of your pan will ad flavor and color to your sauce!
- strain all the liquid through a fine meshed strainer (stainless steel will work better then the plastic ones). Press solids vigorously with a spoon to press as much liquid (as well all solids that can get pressed through) through the strainer into a sauce pan and reduce slightly on high heat.
- Slice roast into 1/2 thick slices and pour gravy liberally over everthing.
- Best served with potato dumplings and sauerkraut.
GERMAN ROAST PORK W/ SAUERKRAUT & PIEROGIES
I found this on the Gooseberry Patch website and wanted to post for safe keeping. I will update and ingredient or cooking changes once I make it. It can be found in the "Gooseberry Patch: 101 Slow Cooker Recipes" cookbook.
Provided by PSU Lioness
Categories Pork
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle roast with salt and pepper.
- Heat oil in a skillet over medium-high heat.
- Brown roast on all sides; place in a slow cooker.
- Add undrained sauerkraut, apples and juice or water; blend.
- Gently add pierogies so they are partly submerged in the sauerkraut (as the roast cooks, more liquid will cover the pierogies).
- Cover and cook on low setting for 8 to 9 hours.
Nutrition Facts : Calories 570.6, Fat 24.1, SaturatedFat 8, Cholesterol 194.9, Sodium 1180.5, Carbohydrate 19.9, Fiber 6.2, Sugar 13.1, Protein 66.2
GRANDMA'S SUNDAY DINNER PORK AND KRAUT PIEROGIES
My hubby and I both had Polish grandparents, and both of us have cherished memories of Sunday dinner with them. But each of us agrees that one of our favorite dinners hands down included pierogies of some type. Here is one of them which included pork and sauerkraut in the recipe. So incredibly delicious!
Provided by Rene Stevens
Categories Savory Pies
Time 1h20m
Number Of Ingredients 17
Steps:
- 1. Mix together the flour and salt. Beat the egg, then add all at once to the flour mixture. Add the 1/2 cup sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes). You can use a stand mixer with a dough hook for this, but be careful not to overbeat.
- 2. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days. Each batch of dough makes about 12-15 pierogies, depending on size. (You may have to make two batches for this filling)
- 3. Roll dough out to 1/8 inch thickness using floured surface. Cut out rounds of 4 to 6 inches. (I use a large sized tuna can with both ends cut out)
- 4. Using 2 T. bacon drippings, brown ground pork til no longer pink. Add onion, garlic and apple and continue cooking, stirring, until vegetables are tender, about 10 minutes. Add sauerkraut, beer, pepper and brown sugar. Simmer till all liquid is absorbed, about 15 minutes. Add bacon, stir to combine.
- 5. Using 1 tablespoon of mixture, place on pierogi dough rounds. Fold dough over filling and crimp edges with fork.
- 6. Fill 4-6 quart saucepan with water ¾ full and add 2 tsp. salt. Bring water to full boil. Place each pierogi into boiling water, up to 6 at a time and boil vigorously until pierogies float to top.
- 7. Remove from boiling water and fry each one in melted butter til browned on each side. Serve with sour cream and additional bacon bits, if desired.
- 8. *Notes - You can also serve these with caramelized or blackened onions along with the bacon and sour cream. I have also had them only boiled and then served with browned butter instead of also frying them.
PIEROGI
Variations on these delicious dumplings are found all over Eastern Europe. Olia's are filled with tangy sauerkraut, crunchy cabbage and crispy shallots
Provided by Olia Hercules
Categories Lunch, Side dish, Starter
Time 1h15m
Number Of Ingredients 12
Steps:
- First, make the crispy shallots. Heat the oil in a saucepan to 180C (a cube of bread will turn golden in 15 secs). Toss the shallots in a little flour and deep-fry for 1 min or until light golden and crispy. Drain on kitchen paper. Can be made up to two days before and kept in an airtight container.
- To make the filling, heat the oil in a medium non-stick frying pan and gently fry the shallots for 10 mins until starting to turn golden.
- Add the sauerkraut and cabbage, and cook for 5-10 mins until the cabbage has softened. Taste and add a little salt if under-seasoned, or sugar if stringent. Scrape into a bowl and leave to cool completely.
- To make the dough, mix the eggs and oil with 125ml water, then gradually add in the flour, mixing well with your hands. Knead it on a well-floured surface until the dough stops sticking to your hands. You should end up with firm, elastic dough. Wrap it in cling film and rest in the fridge for at least 30 mins, or overnight.
- Flour your work surface generously. Roll out the dough to a 40cm circle or until the dough is as thick as £1 coin.
- Using a 9cm cookie cutter, cut out discs in the dough - you should end up with about 25 discs. Do not throw away the off-cuts - we throw them in with the pierogi when boiling to minimise any waste.
- Have a well-floured tray ready. Put 1 tsp of the filling into the centre of each disc. In your hand, fold in half around the filling and seal to create half-moon shapes. Put them on the floured tray, making sure they don't touch each other.
- Bring a large saucepan of salted water to the boil and carefully lower the pierogi in. Boil them for 2 mins or until they float to the top.
- Drain and serve with a knob of butter and some soured cream. Finish by sprinkling the crispy shallots on top to serve.
Nutrition Facts : Calories 403 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 0.6 milligram of sodium
GERMAN STYLE ROAST PORK WITH CARAMELIZED SAUERKRAUT
Searing this pot roast locks in the juices and creates a good crust. When caramelizing the sauerkraut with onions, a little butter, olive oil, and brown sugar, the outcome is a buttery, sweet, and tangy mixture. Roasting the pot roast in the sauerkraut and onions turns it into a tender, buttery roast. Cut a slice, smother with...
Provided by Helene Mulvihill
Categories Roasts
Time 2h45m
Number Of Ingredients 18
Steps:
- 1. In a saute pan, heat butter and olive oil until butter is melted.
- 2. Add onions and cook for 3 minutes.
- 3. Add garlic, then sauerkraut. Lower temp to low simmer.
- 4. Add salt, pepper, garlic powder, thyme, and brown sugar.
- 5. Stir well then let it cook for about half hour to 40 minutes at a very low temp. Stir about every 5 to 7 minutes.
- 6. At the very end of caramelizing the sauerkraut mixture, turn the heat up to medium and let this sit for a few minutes to brown.
- 7. Scrape into a covered dish or Dutch oven.
- 8. Next, rub the roast with salt, pepper, ground thyme and garlic powder.
- 9. Dust with flour.
- 10. Fry in remaining 3 Tbsp of olive oil on each side until browned.
- 11. Put on top of kraut.
- 12. Pour chicken stock into the pan to deglaze the pan. Bring to a boil.
- 13. Pour over roast.
- 14. Cover and set in a 325 degree oven for one hour.
- 15. Remove lid then continue to bake until internal temp is over 170 degrees.
- 16. Usually takes about 2 hours, but might be less or more depending on the size of roast and if you've got bones.
HOMEMADE SAUERKRAUT PIEROGIES / PEROGIES - OLD FASHIONED RECIPE
Make and share this Homemade Sauerkraut Pierogies / Perogies - Old Fashioned Recipe recipe from Food.com.
Provided by Mimi Bobeck
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sauerkraut Filling: Rinse the sauerkraut well in warm water, squeeze dry, and chop very fine.
- Cook the onion in the fat or shortening until tender.
- Add the sauerkraut and cream.
- Season to taste with salt and pepper.
- Cook over low heat for 15 minutes or until sauerkraut is tender and the flavors blend.
- Do not over cook.
- Chill thoroughly.
- Mix the flour with the salt in a deep bowl.
- Add the egg, oil and water to make a medium soft dough.
- Knead on a floured board until the dough is smooth.
- Caution: Too much kneading will toughen the dough.
- Divide the dough into 2 parts.
- Cover and let stand for at least 10 minutes.
- Prepare the filling.
- The filling should be thick enough to hold its shape.
- Roll the dough quite thin on a floured board.
- Cut rounds with a large biscuit cutter, or as most old-world grandmothers did, with the open end of a glass.
- Put the round in the palm of your hand.
- Place a spoonful of filling in it, fold over to form a half circle and press the edges together with the fingers.
- The edges should be free of filling.
- Be sure the edges are sealed well to prevent the filling from running out.
- Place the pierogi on a floured board or tea towel and then cover with another tea towel to prevent them from drying out.
- COOKING: Drop a few pierogies into a large quantity of rapidly boiling salted water.
- Do not attempt to cook too many at a time.
- Stir VERY gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot.
- Continue boiling for 3-4 minutes.
- The cooling period will depend upon the size you made it, the thickness of the dough and the filling.
- Pierogies will be ready when they are puffed.
- Remove them with a perforated spoon or skimmer to a colander and drain thoroughly.
- Place in a deep dish, sprinkle generously with melted butter to prevent them from sticking.
- Cover and keep them hot until all are cooked.
- Serve in a large dish without piling or crowding them.
- Top with melted butter- chopped crisp bacon and/or chopped onions lightly browned in butter.
- REHEATING: One of the great things about pierogies, is that they can be made in large quantities, refrigerated, frozen and reheated without lost of quality.
- Many prefer reheated pierogies as compared to freshly boiled ones.
- To re-heat, you can 1) pan fry pierogies in butter or bacon fat until they are light in color or 2) heat the pierogies in the top of a double boiler or in the oven until they are hot and plump or 3) deep fry them.
SLOW COOKER GERMAN-STYLE PORK ROAST WITH SAUERKRAUT AND POTATOES
Pork loin becomes tender and delicious cooked slowly with sauerkraut and caraway seeds. This gets raves from my German father. My Irish husband loves it too!
Provided by Dianemwj
Categories World Cuisine Recipes European German
Time 8h20m
Yield 8
Number Of Ingredients 6
Steps:
- Place the potatoes, garlic, salt, and pepper in a slow cooker; stir to coat. Season the pork roast with salt and pepper; lay atop the potatoes. Pour the sauerkraut over the roast; sprinkle with caraway seeds.
- Cook in slow cooker on Low 8 to 10 hours.
Nutrition Facts : Calories 385.5 calories, Carbohydrate 30.5 g, Cholesterol 82.9 mg, Fat 15.2 g, Fiber 7 g, Protein 31.3 g, SaturatedFat 5.5 g, Sodium 809.8 mg, Sugar 3.7 g
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