Neckbones Sauerkraut Food

COUNTRY COOKING SLOW COOKER NECK BONES

Country Cooking Slow Cooker Neck Bones image

This is a country, budget-friendly recipe that everyone will enjoy. Serve over rice with a side of green beans.

Provided by CasSandra Brown

Categories Meat and Poultry Recipes Pork

Time 4h15m

Yield 8

Number Of Ingredients 7

Ingredients

3 pounds pork neck bones
1 small onion, chopped
3 cloves garlic, minced, or more to taste
1 teaspoon salt
1 teaspoon dried thyme leaves
1 tablespoon distilled white vinegar
4 cups water

Steps:

Place the neck bones into a slow cooker. Sprinkle in the onion, garlic, salt, and thyme leaves. Pour in the vinegar and water.
Cover and cook on High until the meat is tender, about 4 hours.

Nutrition Facts : Calories 517.5 calories, Carbohydrate 1.3 g, Cholesterol 100.7 mg, Fat 47.8 g, Fiber 0.2 g, Protein 19.1 g, SaturatedFat 16.9 g, Sodium 352.1 mg, Sugar 0.4 g

SOUTHERN-STYLE NECK BONES

Southern-Style Neck Bones image

Neck bones are great with greens or cabbage. They can be baked or boiled, this recipe can be fixed either way. It depends upon how much attention you want to give the dish. I think this is one of this meals that takes you back to your mother's kitchen.

Provided by KERYNE

Categories Meat and Poultry Recipes Pork

Time 3h

Yield 5

Number Of Ingredients 7

Ingredients

2 onions, roughly chopped
5 cloves garlic, roughly chopped
1 tablespoon distilled white vinegar
¼ cup water
4 pounds pork neck bones
1 ½ teaspoons salt
1 teaspoon ground black pepper

Steps:

Preheat an oven to 375 degrees F (190 degrees C).
Sprinkle 3/4 of the onion and garlic into the bottom of a roasting pan; pour in the vinegar and water. Season the neck bones with salt and pepper and place into the roasting pan. Sprinkle the remaining onion and garlic over the neck bones; cover the roasting pan tightly with aluminum foil.
Bake in the preheated oven for 2 hours, basting every 30 minutes. Be sure to recover the foil every time you baste. After 2 hours, remove the foil and continue baking until the neck bones are golden brown, about 45 minutes.

Nutrition Facts : Calories 1133.8 calories, Carbohydrate 9.7 g, Cholesterol 214.9 mg, Fat 102 g, Fiber 1.7 g, Protein 41.6 g, SaturatedFat 36.2 g, Sodium 824.3 mg, Sugar 3.9 g

PORK NECK BONES AND SAUERKRAUT

Pork Neck Bones and Sauerkraut image

not set

Provided by BigOven Cooks

Categories Main Dish

Time 1h

Yield 4

Number Of Ingredients 4

Ingredients

1 pn Sugar
Fried onions
Sauerkraut
Pork neck bones

Steps:

Pork neck bones are one of the most flavorful parts of the pig. There is not much meat on the bones, of course, so they are not expensive. They can be used as a flavoring for greens and for making soups. Or they can be placed in a covered pot with sauerkraut and simmered until they are deliciously tender. I put a pinch of sugar and some fried onions in my sauerkraut and then load the pot with the neck bones. From . Downloaded from Glens MM Recipe Archive, G Internet.

Nutrition Facts : Calories 15 calories, Fat 0 g, Carbohydrate 3.74925 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 1 Serving (4g), Sodium 0 mg, Sugar 3.74925 g, TransFat 0 g

PORK NECK BONES WITH SAUERKRAUT

Pork Neck Bones with Sauerkraut image

Make with mashed potatoes and toasted almond asparagus. This was sooo good! and the pork was to die for! great for a day at home. takes a good while to cook, but worth the effort.

Provided by mpau0516

Categories Main Dish

Time 4h30m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons butter or lard
3 lbs pork neck bones
sea salt
1 onion cut into thick wedges
2 large garlic cloves thinly sliced
1 tsp. allspice mashed potatoes
6 peppercorns
1 bay leaf
1/2 teaspoon celery seeds
1 quart of sauerkraut or 1/2 quart and a small head of fin

Steps:

1. Heat lard in a large pot over high heat. Brown pork on meaty sides. Season with salt. 2. Add onion, garlic, allspice, peppercorns, bay leaf, and celery seeds. 3. Cover with water and bring to a boil. Cover and reduce heat to low. Simmer for one hour. 4. Add the sauerkraut or the combination sauerkraut/cabbage if you're using that. Cover and continue to cook for another hour and a half to two hours, stirring occasionally.

Nutrition Facts : Calories 4 calories, Fat 0.090062849312338 g, Carbohydrate 0.80204598963524 g, Cholesterol 0 mg, Fiber 0.122525998821243 g, Protein 0.164196629459837 g, SaturatedFat 0.0120496840741479 g, ServingSize 1 1 Serving (343g), Sodium 144.613219807654 mg, Sugar 0.679519990813997 g, TransFat 0.0158487801474985 g

REALLY GOOD SAUERKRAUT

Really Good Sauerkraut image

This recipe is for people who think they don't like sauerkraut. I usually serve it over garlic mashed potatoes. I always use a roast, it is so good!

Provided by Lindas Kitchen

Categories Pork

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup butter
8 country-style pork ribs or 1 pork roast
8 slices bacon, cut into 1/2-inch pieces
1 1/2 cups onions, chopped
1 cup carrot, sliced 1/4-inch
3 cups sauerkraut, drained
1 cup apple, chopped
1/2 cup fresh parsley, chopped
1 cup apple juice
1 (10 3/4 ounce) can chicken broth
1 tablespoon caraway seed
1 teaspoon fresh coarse ground black pepper
2 bay leaves

Steps:

Heat oven to 325 degrees.
In 10" skillet melt butter until sizzling; add ribs or roast.
Cook over medium high heat, turning occasionally, until meat is browned.(7 to 10 minutes.). Set aside.
Meanwhile, in Dutch oven cook bacon over medium high heat, stirring occasionally, until partially cooked(4 minutes).
Add onions and carrots; continue cooking until bacon is browned (4 to 5 minutes).Drain off fat.
Stir in remaining ingredients and meat. Cover; bake for 2 hours.
Remove cover; continue baking for 80 to 90 minutes or until meat is fork tender.
Skim fat and remove bay leaves.

Nutrition Facts : Calories 522.6, Fat 33.5, SaturatedFat 10.7, Cholesterol 153.9, Sodium 921.7, Carbohydrate 17.8, Fiber 4.6, Sugar 10.3, Protein 37.2