BRAISED SAUERKRAUT WITH LOTS OF PORK
Two classic mixed braises always come to mind at this time of year. One is cassoulet, based on white beans and a blend of goose, duck and pork. The better alternative for my purposes was choucroute garnie, a vat of simmering sauerkraut that serves as a nice bed on which to mix and match a variety of pig parts. The beauty of a choucroute is that it lets you use whatever pork products you like or have on hand. A couple of hours later, the meat is cooked through while the sauerkraut has absorbed all the porky, smoky flavors, utterly transforming from pickled and puckery into something brawny in flavor and meltingly soft, especially if you add a couple of apples to bring out the cabbage's sweeter nature. Pigs' feet are not necessarily traditional in choucroute, but they add excellent flavor and body to the mix. If you are like my husband and prefer to eat your meat with a knife and fork (and I know that he is not alone in that department), you can always leave them out.
Provided by Melissa Clark
Categories dinner, main course
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Heat the oven to 325 degrees. In a large bowl, toss the ribs with 1 teaspoon salt and 1/2 teaspoon black pepper. Set a medium saucepan on high heat and add the pigs' feet, wine and bay leaves. Bring to a boil, then reduce heat, cover and simmer for 15 minutes.
- Meanwhile, set a large Dutch oven over medium heat and add the coriander seeds, toasting them until fragrant, about 2 minutes. Using a mortar and pestle or the side of a knife, lightly crush the seeds. Set aside.
- Return the Dutch oven to the heat and add the olive oil. Increase heat to medium-high. Add the bratwurst and cook, turning occasionally, until brown, about 5 minutes. Transfer to a plate. Turn down the heat to medium and melt the butter in the pot. Toss in the onions and cook until soft, about 5 minutes. Add the apples and cook until the apples and onions are golden, about 10 minutes. Add the garlic and cook 2 minutes.
- Add the wine and pigs' feet. Simmer for about 2 minutes, scraping up any browned bits from the bottom of the pot. Add the sauerkraut, rib tips, 3/4 cup water, carrots, coriander seeds, remaining teaspoon salt and 1/2 teaspoon pepper. Mix well, then nestle the pork chop in the sauerkraut.
- Cover the pot and bake in the oven for 1 hour. Turn the pork chop and add the bratwurst. Cover and cook 30 minutes longer. Simmer, uncovered, until the juices have thickened and the meat is tender, another 30 to 45 minutes. Serve with boiled potatoes and chopped parsley.
Nutrition Facts : @context http, Calories 738, UnsaturatedFat 23 grams, Carbohydrate 24 grams, Fat 43 grams, Fiber 8 grams, Protein 53 grams, SaturatedFat 16 grams, Sodium 1625 milligrams, Sugar 12 grams, TransFat 0 grams
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.
EASY PORK AND SAUERKRAUT
This is a recipe that is similar to my Pennsylvania Dutch grandmother's but was modified by me. She used a pressure cooker but I prefer the crock pot. I always serve this with a side of mashed potatoes and applesauce to accompany it.
Provided by Bianca Smith
Categories Meat and Poultry Recipes Pork
Time 6h15m
Yield 5
Number Of Ingredients 8
Steps:
- Combine all ingredients in a slow cooker and stir well. Submerse the apple under the other ingredients.
- Cook on High for one hour, reduce heat to Low and continue cooking for 5 hours or until pork is cooked through. Discard apple and serve.
Nutrition Facts : Calories 139.1 calories, Carbohydrate 11.7 g, Cholesterol 31.7 mg, Fat 4 g, Fiber 5.2 g, Protein 12.6 g, SaturatedFat 1.2 g, Sodium 1567.3 mg, Sugar 4.4 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.
BRAISED SAUERKRAUT WITH PORK
This is an oven-braised recipe using pork ribs, pigs feet, bratwurst, and a smoked pork chop. If you don't care for pigs feet, feel free to substitute a little more of the pork ribs, or use whatever you do like. But, seriously, do not fear the pigs feet, they add a nice flavor and silky texture to the broth.
Provided by threeovens
Categories Pork
Time 2h40m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 325 degrees F.
- Season the pork ribs with 1 teaspoon salt and 1/2 teaspoon pepper; set aside.
- Heat a medium saucepan, over high heat, add the pigs feet, wine, and bay leaves; bring to a boil, dover, reduce heat, and simmer 15 minutes.
- Meanwhile, in a large Dutch oven, over medium heat, toast the coriander seeds for about 2 minutes, remove from heat; remove to a mortar and pestle, or use the side of a knife, and lightly crush them.
- Return Dutch oven to the heat, add the olive oil, increase heat to medium high and add the bratwurst; cook, turning occasionally, until browned, about 5 minutes then transfer to a plate.
- Reduce heat to medium, melt butter, cook onions until softened, about 5 minutes; add apples, cook until both are golden, about 10 minutes more.
- Add garlic, cook 2 minutes.
- Add the wine and pigs feet; simmer 2 minutes, scraping the bottom of the pot for any stuck on browned bits; add sauerkray, pork ribs, 3/4 cup water, carrots, coriander seeds, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Nesle the pork chop into the sauerkraut.
- Cover the pot and bake for 1 hour (or transfer to an oven safe casserole).
- After an hour, turn the pork chop and add in the bratwurst; cover, and return to oven for 30 minutes.
- Simmer, uncovered, until the juices thicken up and the meat is tender, 30 to 45 minutes longer (return to Dutch oven if using an oven-safe only casserole).
- Serve with boiled potatoes and garnish with chopped parsley.
CHOUCROUTE ROYALE (BRAISED SAUERKRAUT)
Steps:
- Drain the sauerkraut and soak in cold water for 15 to 20 minutes. Taking it by small handfuls, squeeze out as much water as you can. Pick it apart to separate the strands.
- Remove the rind and slice the bacon into 1/2 inch cubes about 2 inches long. Simmer it in 1 quart of water for 10 minutes and drain.
- Preheat oven to 325 degrees.
- Cook bacon, carrots, and onions in butter slowly in the covered casserole for 10 minutes without browning. Stir in the sauerkraut and when itis well covered with the fat and vegetables, cover and cook slowly for 10 minutes more.
- Bury the herbs and spices in the saurkraut. Pour in the wine, and enough stock to just cover the sauerkraut. Season lightly with salt and pepper. Bring to a simmer on top of the stove. Lay a buttered round of wax paper on top of sauerkraut. Cover and set in the middle of preheated oven. Simmer slowly for 3 1/2 hours.
- Brown assorted meats in skillet. Bury them in the casserole while the sauerkraut is still braising.
- Continue to simmer in oven for another 1 1/2hours. (5 hours total).
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.
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.
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!
BRAISED CHOPS WITH BRATWURST AND SAUERKRAUT
This is a tasty recipe I got out of a cookbook from Iowa favorite recipes. Use plain sauerkraut. It is a great recipe as it does not involve the oven in the hot summertime. I snarf this one.
Provided by Chopsy
Categories Pork
Time 1h20m
Yield 4-8 serving(s)
Number Of Ingredients 9
Steps:
- Season chops w/ seasoning salt and brown chops in butter-get them golden brown. Do not worry about them being undercooked.
- Brown brats-you can brown them with chops if you are a multi-task person.
- Using a large skillet with a lid, place bacon slices in bottom, top with 1/2 of sauerkraut and 1 Tbs. caraway seed.
- Put the brats around the outside edge of pan and chops in the middle. Top with sliced onion.
- Top with remaining kraut and caraway seed.
- Pour beer over all and cover.
- Simmer for one hour.
- Eat.
Nutrition Facts : Calories 776.3, Fat 55.5, SaturatedFat 20.7, Cholesterol 168.6, Sodium 3271.1, Carbohydrate 23.1, Fiber 8.9, Sugar 7.2, Protein 40.6
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.
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 SAUERKRAUT WITH SMOKED PORK
Categories Pork Vegetable Braise Winter Oktoberfest Bon Appétit
Yield Serves 6
Number Of Ingredients 9
Steps:
- Boil smoked pork chops in large pot of water 5 minutes. Drain pork chops well.
- Heat olive oil in heavy large Dutch oven over medium-high heat. Arrange half of sauerkraut in bottom of Dutch oven. Sprinkle sauerkraut with sliced garlic, bay leaves and whole peppercorns. Arrange pork chops, potato pieces and quartered tomatoes over. Cover with remaining sauerkraut. Pour 3 cups water over. Bring mixture to boil. Reduce heat; cover and simmer 25 minutes, stirring occasionally (be careful not to break up potatoes).
- Uncover and boil until most of liquid evaporates and potatoes are tender, about 20 minutes. Remove Dutch oven from heat. Cover and let stand 15 minutes. Discard bay leaves and peppercorns.
- Transfer pork chops, potatoes and tomatoes to large plate. Cut potatoes into large serving-size pieces. Spoon sauerkraut and any remaining liquid in Dutch oven onto center of serving platter. Arrange pork chops, potatoes and tomatoes on serving platter around sauerkraut and serve.
BRAISED PORK LOIN WITH SAUERKRAUT AND ONIONS
I'm just trying this recipe today and am posting so I won't lose it. I cut it out of the Pitt Post Gazette. So far the few tastes I've tried the sauerkraut is very good and for me that is great because I don't care for it.
Provided by memaw 2
Categories Pork
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in dutch oven over medium high heat.
- Sprinkle pork with salt and pepper. Brown on all sides in oil and transfer to plate.
- Melt butter in same pan. Add onions and cook until soft, about 4 minutes. Add the brown sugar; cook stirring until onions begin to caramelize, another 4 minutes.
- Add the mustard and sauerkraut; stir until combined and then pour in the broths. Bring to a boil stirring to loosen any browned bits in the pan.
- Return the meat to pan. Cover and reduce heat and simmer until meat is tender, about 3-4 hours.
- Remove the meat from the pan and cover loosely with foil. Bring the sauerkraut to a boil and reduce the liquid by half.
- Carve the meat and serve with the sauerkraut.
- Serves 10.
Nutrition Facts : Calories 576, Fat 35.5, SaturatedFat 14.3, Cholesterol 138.7, Sodium 1942, Carbohydrate 25.2, Fiber 6.7, Sugar 16.8, Protein 39.2
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