PORK AND KRAUT PATTY MELTS
Provided by Michael Symon : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Form the ground meat into 4 equal balls and sprinkle them with salt and pepper.
- Heat a large cast-iron or heavy pan over medium-high heat and add the oil. Add the balls to the pan and smash them down with a spatula until slightly larger in diameter than the bread. Cook for 4 minutes without moving, then flip and top each patty with some sauerkraut and 2 slices of cheese. Cover and cook until the patties are cooked and the cheese is totally melted, about 3 minutes.
- Meanwhile, spread a little mustard on each slice of bread. Sandwich each patty between 2 slices of bread. Brush the exterior of the bread with the mayonnaise and toast the sandwiches on both sides in the pan.
LEFTOVER PORK N SAUERKRAUT SANDWICHES
This is one way I use up the leftover pork and sauerkraut from the night before. The apple and brown sugar gives it a nice flavor. Amounts are estimated.
Provided by KISS THE COOK
Categories Lunch/Snacks
Time 8m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Butter one side of each slice of bread.
- Assemble sandwich as follows:.
- First bread slice, butter side down.
- One slice cheese.
- Pork and sauerkraut.
- Apple slice.
- Sprinkle with brown sugar.
- One slice of cheese.
- Next slice of bread butter side up.
- (Having the pork in the middle helps to keep the bread from getting soggy).
- Grill as you would a grilled cheese making sure to cover with a lid as cooking.
Nutrition Facts : Calories 705.6, Fat 40.9, SaturatedFat 25, Cholesterol 112.6, Sodium 621.3, Carbohydrate 67.5, Fiber 5.8, Sugar 31.2, Protein 20.4
CROCK POT PORK AND SAUERKRAUT
Make and share this Crock Pot Pork and Sauerkraut recipe from Food.com.
Provided by Parsley
Categories Pork
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place pork loin in crock pot. Sprinkle with caraway seeds and black pepper.
- Place diced apple (or applesauce) on top of pork.
- Pour sauerkraut and juice on top.
- Evenly sprinkle the brown sugar on top of the sauerkraut.
- Drizzle the top with melted butter.
- Cook on low for about 8 hours or until pork reaches internal temp of at least 160 degrees F.
- Stir the sauerkraut around a bit before serving.
SHREDDED PORK AND SAUERKRAUT
This is great for serving a large crowd buffet-style on New Year's Day. The longer you cook this dish, the more flavorful the kraut will be! It can also be made in a slow cooker.
Provided by BONO1
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 3h52m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat bacon grease in a large skillet over medium heat. Add onions; cook and stir until onions are translucent, about 5 minutes.
- Arrange sauerkraut and apples in a large roasting pan. Top with cooked onions and remaining bacon grease.
- Mix chicken broth, brown sugar, and mustard powder together in a microwave-safe bowl. Microwave on high until sugar dissolves and broth is heated through, about 2 minutes. Stir and pour over sauerkraut mixture, mixing to combine.
- Cut several deep slits in the top of the pork loin and place in the center of the sauerkraut mixture. Cover roasting pan with aluminum foil.
- Roast pork in the preheated oven until heated through, about 1 hour. Reduce oven temperature to 250 degrees F (121 degrees C). Continue roasting pork until tender and pulls apart easily, 2 to 3 hours. Remove from oven and cool until easily handled, about 15 minutes.
- Discard pork bones, shred pork using 2 forks and return to pan with sauerkraut mixture. Stir well to combine.
Nutrition Facts : Calories 300.9 calories, Carbohydrate 21.2 g, Cholesterol 60.9 mg, Fat 15.2 g, Fiber 5 g, Protein 20.2 g, SaturatedFat 5.6 g, Sodium 1235.8 mg, Sugar 15 g
PORK SANDWICH WITH SAUERKRAUT RELISH
The recipe starts from scratch, but this could easily work with leftovers. From "Food and Wine" magazine. Sandwiches can be wrapped and stored in the refrigerator overnight.
Provided by threeovens
Categories Lunch/Snacks
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F; prepare a roasting pan for the pork.
- In a medium saucepan, heat 1 tablespoon oil over high heat; add pear slices and cook, stirring occasionally, until golden, about 4 minutes.
- Add brown sugar, vinegar, mustard seeds, and ginger; reduce heat to medium low and simmer until slightly reduced so it resembles jam, about 30 minutes, then let cool.
- Meanwhile, in a skillet, heat 1 tablespoon oil over medium heat and cook the bacon until crisp, about 5 minutes; remove and chop.
- Add onion to the skillet, cook over medium heat until softened, 6 minutes; add sauerkraut, cook, stirring, until most of the liquid has evaporated, 3 minutes.
- Add pear puree (or applesauce), caraway seeds, chopped bacon and cook about 1 minute; transfer to a bowl to cool.
- Wipe out the skillet and heat remaining tablespoon of oil,over medium high heat; season the pork on all sides with salt and pepper.
- Brown, turning occasionally, on all sides, 6 minutes.
- Transfer pork to the roasting pan and cook to an internal temperature of 140 degrees F, about 10 minutes; let cool on a cutting board.
- Slice into 1/4-inch slices.
- Spread sauerkraut relish along the bottoms of the baguettes; top with pork slices and season with salt and pepper.
- Top with pear chutney and spinach; close sandwiches and cut into 8 sandwiches.
- NOTE: To make pear puree, you can drain a 15 oz can of pears and puree in a blender or food processor.
Nutrition Facts : Calories 376.3, Fat 12, SaturatedFat 2.9, Cholesterol 94.2, Sodium 366.6, Carbohydrate 34.4, Fiber 3.4, Sugar 20.5, Protein 32.4
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