New Years Day Pork Kraut Recipes

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PORK ROAST WITH SAUERKRAUT AND KIELBASA

This is the traditional New Year's Day meal I learned from my husband, whose family originated in central Pennsylvania. It's wonderful, especially served with mashed potatoes and applesauce.

Provided by Heather Urry

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 6h25m

Yield 12

Number Of Ingredients 6



Pork Roast with Sauerkraut and Kielbasa image

Steps:

  • Preheat the oven broiler. Place the roast in a roasting pan, brush with olive oil, sprinkle with thyme leaves, and season with salt and pepper. Place under the broiler for 10 minutes, until lightly browned in several places.
  • Place 2 pounds sauerkraut in a slow cooker. Arrange kielbasa pieces around the edges of the slow cooker pot, and place the roast in the center. Cover with remaining sauerkraut.
  • Cover slow cooker, and cook roast 6 hours on High.

Nutrition Facts : Calories 229.3 calories, Carbohydrate 7.6 g, Cholesterol 51.5 mg, Fat 15.7 g, Fiber 4 g, Protein 14.8 g, SaturatedFat 4.8 g, Sodium 1357.6 mg, Sugar 3.1 g

1 (2 pound) boneless pork loin roast
2 tablespoons olive oil
2 sprigs fresh thyme leaves
salt and pepper to taste
4 pounds sauerkraut
1 pound kielbasa, cut into 3-inch pieces

SAUERKRAUT AND PORK FOR NEW YEARS DAY

I prepared this using Pork Chops and followed Mom's Original Scrumptious Recipe. Scrumptious is right! I used the stove top method and browned the chops first. The meat was so tender that you could cut it with a fork! I can't wait to try the other cooking variations.

Provided by Marcia McCance

Categories     Pork

Number Of Ingredients 16



Sauerkraut and Pork for New Years Day image

Steps:

  • 1. The first secret to really good sauerkraut and pork is to RINSE THE SAUERKRAUT!! But not too much. Put the kraut into a colander and run some water over it. Some of the brine (salt) from the kraut has to be rinsed off or it will be too salty to eat. BUT -- and this is important -- don't rinse it so thoroughly that there is no longer any salt left... then you will have to add some for taste. How can you tell when it has been rinsed enough? Taste it. Your own tongue is your best salt thermometer. Before you rinse and after you rinse -- taste it. You will know how much you need to rinse. Each brand is different.
  • 2. Mom always cooked ours in a pressure cooker, but this can be done in a slow cooker crock pot, or simply on the stove top, too. The goal is to get the meat fall-apart tender and tasty which may take a while.
  • 3. You can brown the meat if you like, but it is not absolutely necessary. Up to you.
  • 4. Layer starting with the kraut, meat, kraut, meat, kraut. You want each piece of meat to be surrounded by kraut for the good flavors. Just stack it up according to the size of your pan and the quantity of ingredients. Just be sure to start and stop with kraut. Pour on the cup of water and sprinkle a little pepper on top.
  • 5. PRESSURE COOKER: turn burner on high, when it hits high steam, turn down to simmer (which reduces the pressure of the steam) and let cook for about 20-25 minutes.
  • 6. SLOW COOKER CROCK POT: turn pot to high to heat for about 30 minutes, then turn to low and let it cook all day
  • 7. TOP OF THE STOVE: turn up high to heat, turn down low to slowly simmer for about 4 hours.
  • 8. SUSAN'S VARIATION: after the sauerkraut and pork is finished cooking put the cornstarch in the cold water and add to s&p. Turn heat up a little to cook and thicken -- then serve
  • 9. Marcia's addition: I love the taste of caraway and I would simply add a Tbsp of caraway seed at the beginning of the cooking process. (Susan does not like caraway.)
  • 10. I've also tried it with thinly sliced apple (with peeling), garlic, and 1/2 C red cooking wine and found it to be so tasty I left out the caraway and now make it this way. Delicious!!
  • 11. What you add is up to you. My recommendation is to try it with Mom's simple method first... Her's is the basic recipe that we loved and it really does not need to be changed to be absolutely delicious. Then the next time you make it try out some of the other variations. That's part of what I love about cooking -- the creativity. It's like a new adventure and you don't have to leave the kitchen to have the excitement! HA!
  • 12. This is a low carb meal (cabbage and meat) but it is often served with mashed potatoes. Enjoy!!
  • 13. Happy New Year!! God Bless!!

MOM'S ORIGINAL SCRUMPTIOUS RECIPE:
2-3 lb pork (loin country ribs, spare ribs, or chops)
1-2 pkg sauerkraut (canned, bagged, whatever you like)
dash pepper
1 c water (some folks use chicken broth)
SUSAN'S VARIATION TO THICKEN
1 Tbsp cornstarch (or flour)
1 c water
MARCIA'S ADDITION
1 Tbsp caraway seeds
NOTICED IN OTHER PEOPLE'S RECIPES!!
1-2 medium apples, sliced very thin
6 clove garlic
1 medium onion
2 Tbsp apple cider vinegar or
1/2 c white wine

NEW YEAR'S DAY PORK & KRAUT

Happy New Year 2012! This is our traditional meal for New Year's Day for my family and my husband's family too. Sometimes it is a pork roast in the crockpot and other times it's country style ribs like these. I look forward to this meal as my husband doesn't like kraut so I really relish it when I can get it. My Dad made...

Provided by Kimberly Biegacki

Categories     Ribs

Time 6h15m

Number Of Ingredients 12



New Year's Day Pork & Kraut image

Steps:

  • 1. Season ribs with salt, pepper and Italian seasoning and sear your ribs in a countertop electric skillet or cooker in a little bit of oil till brown. Now, cook your ribs and onions on medium heat 300 degrees (in same pan) and add water as needed about 1 1/2 to 2 hrs till tender. Add the other seasonings at this time to the ribs that are cooking in pan. Then put your kraut in and let it come to a boil and then turn back down heat and let simmer for 15 minutes.
  • 2. Cooked potatoes in pressure cooker, then mashed and added butter, salt and pepper.
  • 3. Cooked up fresh green beans in pressure cooker and seasoned. Oh, bake your rolls too.
  • 4. Ok, plate up and you are ready to eat your traditional New Year's Day meal.
  • 5. Take a guess what football team my Dad (John) is a die hard fan of? hehe

2 lb country style ribs
1/2 tsp italian seasoning
salt and black pepper
1 bag, refrigerated sauerkraut
1/2 large onion, sliced
1 tsp thyme, dried (a little more heavy on the thyme)
1/2 tsp sweet basil, dried
1/2 tsp oregano, dried
1/4 tsp garlic powder
rolls
fresh green beans
potatoes, new red

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



Pap's Pork and Sauerkraut image

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.

2 tablespoons unsalted butter
1 yellow onion, diced
1 head green cabbage, diced
Kosher salt
1 quart apple cider
1 12-ounce can or bottle IPA
1 tablespoon red pepper flakes
1 tablespoon coriander seeds
1 cup sauerkraut, pureed
1 ham hock
1/2 rack bone-in smoked pork loin (about 3 1/2 pounds)
2 pounds garlic sausage or kielbasa
1 bunch parsley leaves, roughly chopped or torn
1/4 cup hot mustard
Freshly cracked black pepper

NEW YEAR'S PORK AND SAUERKRAUT

While my mother made this several times a year it was always made on New Year's. She served it with mashed potatoes, peas or Hoppin' John (she was from Savannah, GA and had to have her black-eyed peas for New Year's). I vary the amount of brown sugar used by whether my daughter is home for dinner (Simi likes everything sweet). Normally I go for a balanced sweet/sour taste. This works well in either the oven or crock-pot. The leftover sauerkraut is great served with hot dogs.

Provided by JPsBarbie

Categories     Pork

Time 3h15m

Yield 1 roast, 8 serving(s)

Number Of Ingredients 8



New Year's Pork and Sauerkraut image

Steps:

  • Combine sauerkraut, onion, half the garlic, apples, brown sugar, salt, and pepper. Lay in bottom of either 9x13 pan or crock-pot. I usually spray the pan or use an oven bag or crock-pot liner to make cleanup easy.
  • Make a well in the middle of the sauerkraut and place roast in pan. Season roast with salt and pepper. Sprinkle roast with other half of garlic and I like to sprinkle a little of the brown sugar on top too.
  • Bake covered in 350 oven for about 3 hours or in crock-pot on low for 8 hours. If making in the oven, remove cover last half hour or just broil for a few minutes to brown.

Nutrition Facts : Calories 371.2, Fat 8.6, SaturatedFat 2.5, Cholesterol 156.5, Sodium 530.6, Carbohydrate 21, Fiber 2.5, Sugar 17.4, Protein 50.7

4 lbs pork roast (chops or ribs can be used too)
16 ounces sauerkraut, rinsed and drained
1 onion, chopped
1 apple, peeled, cored, and chopped
4 garlic cloves, chopped (divided)
1/2-1 cup brown sugar (to taste)
salt
pepper

NEW YEAR'S DAY PORK AND SAUERKRAUT

Make and share this New Year's Day Pork and Sauerkraut recipe from Food.com.

Provided by Parsley

Categories     One Dish Meal

Time 7h10m

Yield 6-8 serving(s)

Number Of Ingredients 7



New Year's Day Pork and Sauerkraut image

Steps:

  • Place pork in a large crockpot. Arrange potato pieces around pork.
  • Cover with the sliced onions and the sauerkraut.
  • Sprinkle brown sugar, pepper, and celery seeds.
  • Cover and cook on low for 7-8 hours or on high for 4-5 hours.

Nutrition Facts : Calories 645.5, Fat 28.9, SaturatedFat 10, Cholesterol 142.9, Sodium 1128.1, Carbohydrate 46, Fiber 7.3, Sugar 16.7, Protein 49.3

3 lbs boneless pork loin
1 cup sliced onion
4 -5 medium potatoes, quartered
2 lbs sauerkraut
1/3 cup brown sugar
1/2 teaspoon black pepper
1/2 teaspoon celery seed

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