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 ROAST AND SAUERKRAUT
My family which is mostly German-Irish ate the same meal for New Year's every year of my life. It consisted of pork roast, sauerkraut, kielbasa and mashed potatoes. We ate the pork (pork roast and kielbasa) because pigs are a symbol of progress. Pigs push forward, rooting themselves in the ground before moving, and we need to move into the New Year in the same way. We eat sauerkraut, as it's believed it will bring blessings and wealth for the new year. It also reminds us that with the good comes the bitter as well. We eat potatoes to remind us that even as poor men we still had potatoes to eat.
Provided by Dianna Jacobs-Fresh
Categories World Cuisine Recipes European German
Time 6h40m
Yield 8
Number Of Ingredients 10
Steps:
- Heat bacon drippings in a Dutch oven over medium heat. Cook and stir onion in hot drippings until soft and translucent, about 5 minutes. Stir diced apple and caraway seeds with the onion and cook until apple is just tender, about 3 minutes more. Add sauerkraut and stir.
- Stir white wine, chicken stock, and brown sugar together in a bowl; pour over the sauerkraut mixture.
- Put pork roast into the bottom of the crock of your slow cooker. Pour sauerkraut mixture over the pork.
- Cook on Low until the pork easily falls apart when pulled with a fork, 6 to 8 hours; add kielbasa sausage pieces and continue to cook until the sausage is heated through, 15 to 20 minutes more.
Nutrition Facts : Calories 406.4 calories, Carbohydrate 15.9 g, Cholesterol 91.2 mg, Fat 24.9 g, Fiber 4.1 g, Protein 26.6 g, SaturatedFat 8.7 g, Sodium 1341.2 mg, Sugar 9.8 g
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
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 LOIN, APPLES, AND SAUERKRAUT
Pork and sauerkraut is the traditional New Year's Day meal here in Pennsylvania Dutch Land. This is my rendition of that holiday meal. I usually serve it with mashed potatoes and applesauce.
Provided by Kehl Berry
Categories Meat and Poultry Recipes Pork
Time 2h45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix sauerkraut, apples, onion, and caraway seeds in a large roasting pan. Stir 1/4 cup apple cider and brown sugar together in a separate bowl; pour over sauerkraut mixture.
- Stir Thai seasoning, salt, garlic powder, and black pepper together in a small bowl; rub onto the top and bottom of the roast.
- Make an indentation in the center of the sauerkraut mixture and place the seasoned roast in the indentation. Pour the remaining apple cider around the roast.
- Bake in the preheated oven for 1 hour; baste roast with juices. Continue baking roast, basting every 30 minutes, until cooked through, 2 1/2 to 3 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 371.7 calories, Carbohydrate 32.1 g, Cholesterol 99.2 mg, Fat 11.7 g, Fiber 10.2 g, Protein 36.4 g, SaturatedFat 3.6 g, Sodium 2606.8 mg, Sugar 19.8 g
PORK, SAUERKRAUT AND DUMPLINGS
Pork roast and kraut slow-cooked and served with dumplings and sauerkraut 'gravy.' This recipe was from my mother's very German family. She always served it with mashed potatoes, creamed peas, and applesauce. Sometimes she baked the roast and kraut separately. We always have this on New Year's Day. I usually double the recipe for the dumplings. My mother didn't make hers with beer, but I have added this over the years to taste.
Provided by Pam White
Categories Main Dish Recipes Dumpling Recipes
Time 7h30m
Yield 6
Number Of Ingredients 9
Steps:
- Place pork roast into the bottom of a slow cooker and cover with sauerkraut with juice, applesauce, brown sugar, and 1 can beer. Set cooker to High, cover, and cook 3 hours. Reduce heat to Low and cook 4 more hours.
- About 1 1/2 hours before serving time, heat water with reserved pork trimmings in a large saucepan over low heat and simmer to make broth, about 45 minutes. Strain broth, discard trimmings, and pour remaining can of beer and kraut juice into the simmering broth. Bring the broth to a boil.
- Mix baking mix and milk in a bowl to make a sticky dough. Drop by spoonfuls into the boiling broth. Reduce heat to low, cover, and simmer dumplings for 10 minutes; uncover and simmer until dumplings are set, about 10 more minutes. For chewier dumplings, boil a few minutes longer. Remove dumplings from the broth with a slotted spoon and transfer to a serving bowl.
- Serve pork with cooked kraut and dumplings on the side; spoon thickened broth over dumplings.
Nutrition Facts : Calories 594.6 calories, Carbohydrate 47.6 g, Cholesterol 91.6 mg, Fat 28.1 g, Fiber 5.9 g, Protein 30.4 g, SaturatedFat 9.8 g, Sodium 2391.9 mg, Sugar 12.9 g
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.
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
SLOW COOKER PORK AND SAUERKRAUT WITH APPLES
The apple and onion together work magic on this classic dish. This is traditionally served on New Year's Day in Central Pennsylvania. It is customarily served with mashed potatoes. The sauerkraut mixture tops the mashed potatoes like a gravy. Surprisingly good.
Provided by Katie
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 4h15m
Yield 6
Number Of Ingredients 6
Steps:
- Heat a large skillet over medium-high heat. Brown pork chops in hot skillet, 2 to 3 minutes per side. Drain.
- Arrange apples and onion in the bottom of a slow cooker; top with browned pork chops. Pour in enough water to cover bottom of the slow cooker crock.
- Cook on High for 3 hours (or on Low for 6 hours). Add sauerkraut and fennel seed to pork chop mixture. Cook for 1 more hour.
Nutrition Facts : Calories 400.1 calories, Carbohydrate 21.8 g, Cholesterol 94.7 mg, Fat 18.4 g, Fiber 6.8 g, Protein 37.2 g, SaturatedFat 6.5 g, Sodium 1103.4 mg, Sugar 13.2 g
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