German Roast Pork W Sauerkraut Pierogies Recipes

Steps:

• 1. Mix together the flour and salt. Beat the egg, then add all at once to the flour mixture. Add the 1/2 cup sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes). You can use a stand mixer with a dough hook for this, but be careful not to overbeat.
• 2. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days. Each batch of dough makes about 12-15 pierogies, depending on size. (You may have to make two batches for this filling)
• 3. Roll dough out to 1/8 inch thickness using floured surface. Cut out rounds of 4 to 6 inches. (I use a large sized tuna can with both ends cut out)
• 4. Using 2 T. bacon drippings, brown ground pork til no longer pink. Add onion, garlic and apple and continue cooking, stirring, until vegetables are tender, about 10 minutes. Add sauerkraut, beer, pepper and brown sugar. Simmer till all liquid is absorbed, about 15 minutes. Add bacon, stir to combine.
• 5. Using 1 tablespoon of mixture, place on pierogi dough rounds. Fold dough over filling and crimp edges with fork.
• 6. Fill 4-6 quart saucepan with water ¾ full and add 2 tsp. salt. Bring water to full boil. Place each pierogi into boiling water, up to 6 at a time and boil vigorously until pierogies float to top.
• 7. Remove from boiling water and fry each one in melted butter til browned on each side. Serve with sour cream and additional bacon bits, if desired.
• 8. *Notes - You can also serve these with caramelized or blackened onions along with the bacon and sour cream. I have also had them only boiled and then served with browned butter instead of also frying them.

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.

Steps:

• Sprinkle roast with salt and pepper.
• Heat oil in a skillet over medium-high heat.
• Brown roast on all sides; place in a slow cooker.
• Add undrained sauerkraut, apples and juice or water; blend.
• Gently add pierogies so they are partly submerged in the sauerkraut (as the roast cooks, more liquid will cover the pierogies).
• Cover and cook on low setting for 8 to 9 hours.

Steps:

• Sauerkraut Filling: Rinse the sauerkraut well in warm water, squeeze dry, and chop very fine.
• Cook the onion in the fat or shortening until tender.
• Add the sauerkraut and cream.
• Season to taste with salt and pepper.
• Cook over low heat for 15 minutes or until sauerkraut is tender and the flavors blend.
• Do not over cook.
• Chill thoroughly.
• Mix the flour with the salt in a deep bowl.
• Add the egg, oil and water to make a medium soft dough.
• Knead on a floured board until the dough is smooth.
• Caution: Too much kneading will toughen the dough.
• Divide the dough into 2 parts.
• Cover and let stand for at least 10 minutes.
• Prepare the filling.
• The filling should be thick enough to hold its shape.
• Roll the dough quite thin on a floured board.
• Cut rounds with a large biscuit cutter, or as most old-world grandmothers did, with the open end of a glass.
• Put the round in the palm of your hand.
• Place a spoonful of filling in it, fold over to form a half circle and press the edges together with the fingers.
• The edges should be free of filling.
• Be sure the edges are sealed well to prevent the filling from running out.
• Place the pierogi on a floured board or tea towel and then cover with another tea towel to prevent them from drying out.
• COOKING: Drop a few pierogies into a large quantity of rapidly boiling salted water.
• Do not attempt to cook too many at a time.
• Stir VERY gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot.
• Continue boiling for 3-4 minutes.
• The cooling period will depend upon the size you made it, the thickness of the dough and the filling.
• Pierogies will be ready when they are puffed.
• Remove them with a perforated spoon or skimmer to a colander and drain thoroughly.
• Place in a deep dish, sprinkle generously with melted butter to prevent them from sticking.
• Cover and keep them hot until all are cooked.
• Serve in a large dish without piling or crowding them.
• Top with melted butter- chopped crisp bacon and/or chopped onions lightly browned in butter.
• REHEATING: One of the great things about pierogies, is that they can be made in large quantities, refrigerated, frozen and reheated without lost of quality.
• Many prefer reheated pierogies as compared to freshly boiled ones.
• To re-heat, you can 1) pan fry pierogies in butter or bacon fat until they are light in color or 2) heat the pierogies in the top of a double boiler or in the oven until they are hot and plump or 3) deep fry them.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large nonstick skillet over medium-high heat, and brown the pork chops on both sides, about 5 minutes per side. Place the chops into a 9x13-inch baking dish.
• Mix the sauerkraut, apple, onion, brown sugar, and caraway seeds in a bowl until well combined, and spread the sauerkraut mixture over the pork chops. Cover the dish with aluminum foil.
• Bake in the preheated oven until the pork is no longer pink inside, about 45 minutes. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

Steps:

• In a small bowl, combine the oil, garlic, lemon juice, mustard and seasonings. Rub over roast. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 350° for 20 minutes. Add the potatoes, onions and tomato to the pan; bake 40-70 minutes longer or until a thermometer reads 160° and vegetables are tender. Let stand for 10 minutes before slicing.

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.

Steps:

• 1. In a saute pan, heat butter and olive oil until butter is melted.
• 2. Add onions and cook for 3 minutes.
• 3. Add garlic, then sauerkraut. Lower temp to low simmer.
• 4. Add salt, pepper, garlic powder, thyme, and brown sugar.
• 5. Stir well then let it cook for about half hour to 40 minutes at a very low temp. Stir about every 5 to 7 minutes.
• 6. At the very end of caramelizing the sauerkraut mixture, turn the heat up to medium and let this sit for a few minutes to brown.
• 7. Scrape into a covered dish or Dutch oven.
• 8. Next, rub the roast with salt, pepper, ground thyme and garlic powder.
• 9. Dust with flour.
• 10. Fry in remaining 3 Tbsp of olive oil on each side until browned.
• 11. Put on top of kraut.
• 12. Pour chicken stock into the pan to deglaze the pan. Bring to a boil.
• 13. Pour over roast.
• 14. Cover and set in a 325 degree oven for one hour.
• 15. Remove lid then continue to bake until internal temp is over 170 degrees.
• 16. Usually takes about 2 hours, but might be less or more depending on the size of roast and if you've got bones.

Steps:

• Place the potatoes, garlic, salt, and pepper in a slow cooker; stir to coat. Season the pork roast with salt and pepper; lay atop the potatoes. Pour the sauerkraut over the roast; sprinkle with caraway seeds.
• Cook in slow cooker on Low 8 to 10 hours.