Pork And Sauerkraut A La Budapest Recipes

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.

Steps:

• Heat oil in a large skillet over medium heat. Add pork and brown. Add can of sauerkraut with liquids, then add apple. Stir until all are simmering, then lower heat and cover. Let simmer for 1 hour or until pork is cooked through and tender.

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:

• 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:

• Melt butter and sauté onions until translucent (5 minutes).
• Add pork;sprinkle with salt and brown slowly, stirring constantly.
• Sprinkle with paprika and caraway seeds.
• Add beer; cover and simmer 45 minutes.
• Stir in sauerkraut; simmer 15 minutes.
• Add sour cream just to heat.
• Serve with rye bread and beer.

Steps:

• Melt the butter in a Dutch oven over med-low heat.
• Add onions and sauté for 5-6 minutes, until translucent.
• Add the pork and slowly brown all sides of the meat, stirring continuously. About 10 minutes.
• Sprinkle the black pepper and sugar over the meat and onions, and stir well.
• Stir-fry all for about 3 minutes longer.
• Add the garlic, paprika, and the caraway seeds.
• Add 1/2 of the can of beer,cover,and simmer for 45 minutes, stirring occasionally and adding the rest of the beer as needed.
• Stir in the rinsed and WELL drained sauerkraut and simmer for another 15 minutes, stirring occasionally.
• Add in the sour cream, stir and cook for 3 more minutes.