Best Brined Pork And Sauerkraut Recipes

SIMPLE SPARERIB & SAUERKRAUT SUPPER

Steps:

• Place the potatoes, onion, apple and bacon in a 6-qt. slow cooker. Drain sauerkraut, reserving 1/3 cup liquid; add sauerkraut and reserved liquid to slow cooker., Cut spareribs into serving-size portions; sprinkle with salt and pepper. In a large skillet, heat oil over medium-high heat; brown ribs in batches. Transfer to slow cooker; sprinkle with brown sugar and caraway seeds., Add sausage; pour in beer. Cover and cook on low for 6-7 hours or until ribs are tender.

GRANDMA'S PORK AND SAUERKRAUT

Steps:

• 1. In a large skillet over medium high heat, add ½ of the olive oil and let oil warm for about a minute. 2. Add half of the pork chops to the pan and season with a pinch of salt and a pinch of black pepper. Sear the chops for 2-3 minutes or until chops are golden brown on the bottom. 3. Turn pork chops over, season with a pinch of salt and a pinch of pepper and continue to cook another 2-3 minutes. 4. Remove pork chops and set aside on a plate. Repeat process with the remaining pork chops using the remainder of the olive oil, salt, and pepper. 5. Remove the second set of pork chops from the pan and place on the plate with the first set of pork chops. 6. Reduce heat to medium low and add can of sauerkraut to the pan; stir sauerkraut to get the fond from the chops off of the bottom of the pan (this will turn your sauerkraut a medium brown color). 7. Place the pork chops on top of the sauerkraut (including any juices collected on the plate from the chops). 8. Pour the water over the pork chops and then cover pan and cook an additional 30 minutes or until pork chops are fork tender.

SAUERKRAUT AND PORK FOR NEW YEARS DAY

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!!

BRAISED PORK LOIN WITH SAUERKRAUT AND ONIONS

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.

GREAT GRANDMA'S PORK AND SAUERKRAUT

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.

PORK AND SAUERKRAUT

Steps:

• 1. Put butter and oil into large skillet. Heat on low heat until butter melts. You don't want your butter to burn so don't use high heat.
• 2. Slice up the cabbage and the onion and add to the pan. You can season at this point. (I usually only add pepper until I see how salty the sauerkraut is.) Increase heat to medium and cook, stirring occasionally, to get to carmelization. This can take 20 minutes or so depending on how much you're making.
• 3. Once caramelized, add the garlic and cook for just a couple minutes more. Now you want to add the sauerkraut. (Do this to your liking. I drain mine just a little. Some people like to rinse it. I like a little of that brine left in.) Incorporate it in with the cabbage mixture and heat it thru.
• 4. While all of this is cooking, season the pork roast with any seasoning you like and sear it in a skillet on all sides. Put on a plate. Add the chicken stock to the skillet and scrape up all the bits.
• 5. Now this can be cooked either in a slow cooker or in the oven. Sometimes I put in a slow cooker, like I did today. Put the sauerkraut mixture in slow cooker, place the roast on top, pour the stock with the bits over top. Cook on low for approximately 6 to 7 hours. My preference is roasting in the oven on 350 until roast is tender and falling apart. Again, the time depends on the size of the roast.