EMERIL'S NEVER ENOUGH PORK BEER-BRAISED SAUERKRAUT
Provided by Food Network
Categories main-dish
Time 3h20m
Yield 8 to 10 servings
Number Of Ingredients 16
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.
PORK ROAST WITH APPLES, BEER, AND SAUERKRAUT
yummmmmmmmmmmmmmmmmmmmmmm!
Provided by MattyHam
Categories World Cuisine Recipes European German
Time 3h15m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Place pork roast into a large baking dish and scatter sauerkraut around the roast. Arrange apple and onion quarters around the roast. Sprinkle sauerkraut, apples, and onions with brown sugar. Pour beer over roast and sauerkraut mixture. Cover dish with aluminum foil and seal foil to the edges of the dish.
- Bake in the preheated oven until roast is tender and pan juices are reduced, 3 to 4 hours. If roast, vegetables, and apples seem dry, pour in 1 more can beer. To serve, gently toss sauerkraut with apple and onion quarters and serve with the roast.
Nutrition Facts : Calories 337.5 calories, Carbohydrate 32.5 g, Cholesterol 79.6 mg, Fat 9.1 g, Fiber 5 g, Protein 28.2 g, SaturatedFat 2.9 g, Sodium 671.2 mg, Sugar 22.8 g
PORK CHOPS WITH BEER SAUERKRAUT
This is the smell of Cleveland in late fall. Show up at the Municipal Parking Lot to tailgate before any home football game and you'll see a million variations on the theme of pork, kraut, and beer. The hoppy beer-I like Commodore Perry IPA from Great Lakes Brewing- deglazes the pan and makes a great sauce for the chops. Go Browns!
Provided by Michael Symon : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine the paprika, coriander, 1 teaspoon salt and black pepper to taste in a small bowl. Season both sides of the pork with this spice mixture.
- Add the oil to the preheated skillet. Add the pork in a single layer in the pan. Cook, without moving, until lightly golden brown, about 1 minute. Flip the meat and scoot to the outer edges of the pan. To the open space in the middle, add the onions and a pinch of salt. Cook for 2 minutes, stirring the onions occasionally.
- Add the sauerkraut and continue cooking until the onions have softened and the sauerkraut turns golden brown, about 1 1/2 minutes. Add the beer and deglaze the pan, scraping with a wooden spoon to get up the browned bits on the bottom of the pan. Cook until the sauce reduces slightly, about 30 seconds.
- Remove from the heat and stir in the parsley. Serve the pork chops topped with the sauerkraut mixture, any accumulated juices and mustard.
SLOW COOKER PORK, SAUERKRAUT, AND BEER
A family slow cooker favorite that's easy to put together. The beer enhances the flavor of the sauerkraut and pork. There is no need to brown the pork roast before placing it in the slow cooker. I serve this with scalloped or mashed potatoes.
Provided by Bobettern
Categories World Cuisine Recipes European German
Time 8h15m
Yield 8
Number Of Ingredients 8
Steps:
- Prepare the crock of a five-quart slow cooker with cooking spray.
- Season roast with salt and pepper; lay in the prepared slow cooker crock.
- Spread sauerkraut over and around the roast. Pour beer over the sauerkraut. Sprinkle brown sugar evenly over the sauerkraut; top with onion and dot with butter. Season everything with salt and pepper.
- Cook on Low for 8 hours.
Nutrition Facts : Calories 165.9 calories, Carbohydrate 12.7 g, Cholesterol 43.6 mg, Fat 6 g, Fiber 3.1 g, Protein 14.4 g, SaturatedFat 2.4 g, Sodium 776.6 mg, Sugar 8.9 g
PORK CHOPS & SAUERKRAUT IN BEER
Make and share this Pork Chops & Sauerkraut in Beer recipe from Food.com.
Provided by Dancer
Categories Pork
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Render fat in hot skillet and brown pork chops on both sides with sliced garlic (about 5 to 7 minutes a side).
- Remove chops from skillet; drain fat and remove garlic; reduce heat; return chops to skillet.
- Season both sides of chops.
- Cover chops with thinly sliced onion and then sauerkraut.
- Pour most of beer over all.
- Cover and simmer slowly for 45 minutes to 1 hour, baste occasionally; do not allow to cook dry.
- Goes well with sweet potatoes, baked beans, or corn.
Nutrition Facts : Calories 274.9, Fat 14.2, SaturatedFat 4.9, Cholesterol 75, Sodium 71.7, Carbohydrate 6.2, Fiber 0.4, Sugar 1.2, Protein 23.2
PORK SAUTEED WITH SAUERKRAUT
I'm not sure if this is authentically German, but with pork, beer and sauerkraut it's close enough for me. This is excellent served over spaetzle.
Provided by quotPink Eyedquot J
Categories Pork
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Render the fat out of the bacon, then cook until crisp.
- Removed the bacon from the pan, without draining oil.
- Saute the onion in the bacon fat until nicely caramelized.
- Add the pork strips and brown on all sides.
- Add salt and pepper to taste.
- Add garlic about 1 minute before the pork is done.
- Add the sauerkraut and saute about 10 minutes, until the sauerkraut starts to brown and wilt a bit.
- Sprinkle the sugar over the sauerkraut and mix in.
- Mix the paprika into the beer, and add to the pan.
- Cook until most of the beer has evaporated.
- Season with salt and pepper to taste.
- Serve with reserved bacon crumbled on top.
PORK AND SAUERKRAUT
Eating sauerkraut on New Year's is an old Pennsylvania Dutch tradition, said to bring good luck. The traditional meal consists of pork and sauerkraut served together, with sauerkraut representing luck and the pig representing rooting into the New Year. It's a feel-good and flavorsome ritual and it may be just what you need to start the New Year. Serve with mashed potatoes or dumplings.
Provided by Auntie M
Categories Meat and Poultry Recipes Pork
Time 3h25m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place pork roast in a large roasting pan. Season with salt and black pepper. Mix sauerkraut, water, onion, and apple together in a large bowl. Pour sauerkraut mixture over roast.
- Bake roast in the preheated oven until heated through, about 1 hour. Reduce oven temperature to 300 degrees F (150 degrees C). Continue to cook roast until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), adding water if sauerkraut mixture looks dry, about 2 hours more.
- Remove roast from oven and allow to rest in a warm area before slicing, about 10 minutes.
Nutrition Facts : Calories 243.8 calories, Carbohydrate 12.5 g, Cholesterol 79.6 mg, Fat 9 g, Fiber 4.8 g, Protein 28 g, SaturatedFat 2.9 g, Sodium 971.5 mg, Sugar 6.2 g
PAP'S PORK AND SAUERKRAUT
"I learned how to make this dish from my grandfather Pap. When I was a kid, we ate it on New Year's Day, but now I make it all the time," says Michael.
Provided by Michael Symon : Food Network
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Melt the butter in a large Dutch oven over medium-high heat. Add the onion and cabbage, season with a large pinch of salt and cook until the vegetables begin to melt and break down, 10 to 12 minutes. Stir in the cider, beer, red pepper flakes, coriander, pureed sauerkraut and ham hock. Bring to a simmer and cook for 30 minutes to let the flavors meld.
- Nestle the pork and sausage in the Dutch oven and continue to simmer for 45 minutes, until all of the meat is cooked through and tender. After 45 minutes, remove the ham hock, pork and sausage to a cutting board. Slice all of the meat and add it back into the pot. Mix in the parsley and mustard and additional salt and pepper, if needed.
BRAISED PORK CHOPS WITH SAUERKRAUT
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
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 AND PORK TENDERLOIN
Steps:
- Melt butter in frying pan. Add onions and cook till tender. Remove onions, add pork, and brown well.
- Put onions, pork, and sauerkraut in a 1-1/2 qt. casserole.
- Cover and bake at 325°F for 1 hour. Blend in sour cream and nutmeg before serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PORK STEAK AND SAUERKRAUT
This is for a single portion. It can be doubled or tripled. Be careful with the sauerkraut though. You might not want to triple it. Depends on how much sauerkraut you want. I like lots of sauerkraut with my pork steak.
Provided by AuntWoofieWoof
Categories Pork
Time 40m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Remove excess fat from the pork steak.
- Preheat skillet.
- Add oil and spread evenly in skillet.
- Brown pork steak on both sides-- do not coat with flour.
- Add the sauerkraut to the pork steak and spread evenly over the top of it.
- Sprinkle the caraway seeds over sauerkraut.
- Pour the beer over the pork steak and 'kraut.
- Bring to a boil.
- Cover with a lid, lower heat and simmer until pork steak is tender and done.(about 30 minutes).
- The juice in the skillet might be a little cloudy in color but it is still good.
- Put on a dinner plate and enjoy!
ROASTED PORK AND SAUERKRAUT
Pork and sauerkraut with apples and onions get braised in the oven with beer. The juices that get left in the pot make a savory yet slightly sweet gravy. This is a family favorite.
Provided by Dahn Boquist
Categories Main Dish
Time 2h15m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F.
- Season the pork loin with salt and pepper. Place some oil in a large Dutch oven or ovenproof pot. Heat it on the stove-top over medium-high heat. Add the pork roast and sear it on all sides until it is golden brown. Remove the roast from the pot and set it aside.
- Add the onion and apple to the pot. Cook until softened then add the garlic, sage, caraway, sauerkraut, brown sugar, and beer (or apple cider).
- Return the pork roast to the pot. Place the lid on the Dutch oven and transfer it to the preheated oven. Bake for 1-1/2 to 2-1/2 hours (30-35 min./pd.) or until a meat thermometer reaches 145°F (see notes).
- When the pork is finished cooking, remove the roast from the pot and strain the juices into a saucepan. If you don't have 2 cups of liquid then add enough liquid to make 2 cups (you can use chicken broth, beer, apple cider, wine, or water).
- Mash the butter and flour together in a small dish until it is a thick paste.
- Heat the juices over medium-high heat and whisk in the flour paste. Stir while simmering until thick.
Nutrition Facts : Calories 589 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 189 milligrams cholesterol, Fat 27 grams fat, Fiber 3 grams fiber, Protein 61 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 709 grams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
PORK, SAUERKRAUT AND BEER
Make and share this Pork, Sauerkraut and Beer recipe from Food.com.
Provided by Audrey M
Categories Pork
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix the sugar throughout the sauerkraut.
- Pour undrained sauerkraut on the bottom of your slow cooker.
- Next, pour dark beer over sauerkraut.
- Blend together the salt, garlic powder, black pepper, and paprika.
- Rub spice mixture onto roast.
- With fat side up, place pork roast in the middle of slow cooker.
- Cook on Low for 8 to 10 hours or High for 5 to 6 hours.
BAVARIAN BEER-ROASTED PORK
This is a show-stopping main course full of flavour. The stars of the show are two of Germany's favourite ingredients: pork and wonderful beer! I make my roast in a ceramic "Roemertopf" but a regular deep roaster with a lid will work just as well.
Provided by zetallgerman
Time 2h
Yield Serves 8
Number Of Ingredients 0
Steps:
- (If using a ceramic Roemertopf, it's important to submerge the pot & lid in cold water for at least 20min. A Roemertopf should only ever be placed in an initially COLD oven)
- Cut the fat layer in a criss-cross pattern so it will later become crispy.
- Dry off the meat and season well on all sides with salt & pepper.
- Lay the meat, fat side down, into a Roemertopf or roasting pan with a lid.
- Fill in 125ml of water and the 250ml beer.
- Put the Roemertopf in the cold oven (or a regular roasting pan in a pre-heated oven) at 220C.
- Cook for 45min.
- Take the roast out of the oven and turn it around (fat side up.)
- Add the chopped vegetables and herbs in roughly cut cubes around the meat. If necessary, add a little bit more water or beer.
- Put the lid back on and cook for a further 1 hour.
- After 1 hour, take the lid off the Roemertopf /roaster and turn up the heat to 250C in order to crisp-up the fat layer ("crackling").
- Keep on basting the roast and keep an eye on it for about 15-20min, until the fat layer has become nice and crispy.
- Remove the roast from the oven, leave the meat to rest for min. 10min before carving.
- Serve with potato mash, roast potatoes, dumplings or Spaetzle (German egg noodles) and the vegetables from the pan.
BEER BRAISED SPARERIBS WITH SAUERKRAUT
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees Fahrenheit
- Salt and pepper the spare ribs. On a burner heat a Dutch oven or a heavy bottom pan on medium heat and add a tablespoon of vegetable oil. Place the ribs in the Dutch oven and brown on both sides.
- Once browned, add the bottle of beer to the ribs. Place the lid on the pot and place into the oven and cook for about 1-1/2 hours or until the meat is falling off the bone.
- Take the Dutch oven from the oven and place on a burner. Remove the meat from the pan and spoon out the fat, reserving a tablespoon.
- Add the onions and garlic and saute until translucent.
- Add the sliced smoked sausage and Sauerkraut, thoroughly mix to heat it through.
- Turn off the burner. Place the spareribs on top of the sauerkraut and replace the lid. Let the mixture stand for a few minutes with the lid on. Serve with a bottle of beer and crusty bread.
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