Best Pork Sauerkraut And Dumplings Recipes

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PORK, SAUERKRAUT AND DUMPLINGS



Pork, Sauerkraut and Dumplings image

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

1 (3 pound) pork shoulder roast, well-trimmed and trimmings reserved
2 (20 ounce) cans sauerkraut, undrained
½ cup applesauce
¼ cup brown sugar, or to taste
2 (12 fluid ounce) cans or bottles beer, divided
3 cups water
1 (14 ounce) can kraut juice
2 cups all-purpose baking mix (such as Bisquick®)
⅔ cup milk

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 LOIN, SAUERKRAUT AND DUMPLINGS



Pork Loin, Sauerkraut and Dumplings image

Provided by Food Network

Categories     main-dish

Time 2h45m

Yield 10 to 12 dumplings

Number Of Ingredients 21

One 3-pound pork loin
2 tablespoons olive oil
Salt and pepper
One 3-pound pork loin
3 cloves garlic, sliced
Salt and pepper
2 cups beef broth
1/4 cup vermouth
2 tablespoons corn starch
2 cups instant potato flakes
2/3 cup milk
3 tablespoons butter
2 eggs
2 to 3 cups flour, plus more for kneading
1 teaspoon olive oil
1 medium white onion, finely chopped
1 to 2 jars sauerkraut with caraway seeds
1 teaspoon beef bouillon powder or 1/2 cup liquid beef bouillon, or to taste
2 tablespoons vermouth
Caraway seeds
Salt and pepper

Steps:

  • For the pork loin, pressure cooker method:
  • In a pressure cooker set on high heat, brown the pork in the oil on all sides. Season with salt and pepper. Add about 6 cups water or broth so there is about 1 1/2 inches. For larger roasts, add 1/2-inch more liquid per pound. Pressure cook until the pork is extremely tender and falling apart, 1 1/2 to 2 hours. (This is important to the dish.) Remove the meat from the pot and reserve the juices.
  • For the pork loin, oven method:
  • Preheat the oven to 350 degrees F.
  • Pierce the pork with a knife and insert the slices of garlic different parts of the roast. Season with salt and pepper. Heat the oil in a heavy cast iron pot over high heat. Sear the pork until brown. Add the beef broth and vermouth (this will also deglaze the pan) and cover the pot with a lid. Bake, basting frequently with the pan juices, until the pork is pink and juicy inside but not dry and gray, 1 to 1 1/2 hours. Be sure to periodically check your roast, as you want the roast to be pink and juicy inside, not dry and gray. Remove the meat from the pot and reserve the juices.
  • Combine the cornstarch with 1/4 cup cold water. Slowly whisk the cornstarch mixture into the pan juices to thicken the juices so they will stick to the pork and dumplings. (However, Grandma and Grandpa preferred the traditional thinner juice.)
  • For the potato dumplings:
  • While the meat is cooking, prepare the dumplings. Place a pot of water to boil.
  • Place the potato flakes in a large bowl. Place the milk, butter and 2 cups water in a saucepan. Bring to a boil, then remove from the heat. Pour the potato mixture over the potato flakes and whip with a fork until smooth. Let cool.
  • Add the eggs to the potatoes and mix well. Add 2 cups of flour and mix until a dough forms, adding more flour if needed.
  • Turn the dough out onto a floured bread board and knead in more flour until the dough is stiff and doesn't stick to your hands. Break off small pieces and form into flat balls, drop into rapidly boiling water. Bring back to a boil and cook 10 to 15 minutes. Cut 1 and if it isn't sticky inside, they are done.
  • For the sauerkraut:
  • Heat the oil in a heavy bottomed pot. Add the onion and cook until transparent. Add the sauerkraut, vermouth, beef bouillon to taste, caraway seeds to taste, salt (not much) and pepper. Simmer until the flavors meld, 30 to 45 minutes. Serve along side the pork.
  • For serving:
  • This was usually done homestyle. Place some pork, a dumpling (cut into hearty, bit-size pieces) and some sauerkraut on a plate. Then pass and spoon or drizzle some of the reserved meat juices over the pork and dumplings--this ties everything all together and gives you a forkful of flavor in each bite.
  • There you have it: hearty, stick-to-your-ribs pork, dumplings and sauerkraut--an excellent dish on a cold, frosty night!

PORK AND SAUERKRAUT WITH DUMPLINGS



Pork and Sauerkraut With Dumplings image

Make and share this Pork and Sauerkraut With Dumplings recipe from Food.com.

Provided by Nyteglori

Categories     One Dish Meal

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 -4 lbs fresh pork
1 large onion
salt and pepper
1 quart sauerkraut
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
3 tablespoons butter, melted
1 cup milk

Steps:

  • Rub pork with salt and pepper. Place in a pot (with a lid - if possible) and cover with water, adding onion cut into pieces.
  • Boil meat until tender, remove excess fat.
  • Add sauerkraut and simmer about 20 minutess.
  • Mix dry dumpling ingredients together.
  • Add milk gradually mixing well then add the melted butter.
  • Drop by spoonsful into boiling pork and kraut.
  • Cook 15 minutes covered.

Nutrition Facts : Calories 1108.2, Fat 44.6, SaturatedFat 18.6, Cholesterol 323.8, Sodium 2086.5, Carbohydrate 61.2, Fiber 5.8, Sugar 4.3, Protein 109.7

ROAST PORK WITH SAUERKRAUT AND DUMPLINGS



Roast Pork with Sauerkraut and Dumplings image

Being a minister's daughter, I used to love when the Bishop would come for dinner. Mom would make her special meals and this one I loved above all others... as do my kids today. The smell that envelopes the house when the pork is roasting brings back warm memories of my childhood!

Provided by Windy Airey

Categories     Roasts

Time 2h20m

Number Of Ingredients 10

1 4-5 lb. pork loin (with or without bone)
1 onion, cut into wedges
2 tsp garlic powder
1 tsp ground pepper
1 tsp salt (or to taste)
2 can(s) sauerkraut
DUMPLINGS
4 c flour
4 eggs
2 c water

Steps:

  • 1. Place pork roast in 13x9" roasting pan. Cut onion into wedges and tuck around roast in bottom of pan, and a few across the top. Sprinkle garlic powder, salt and pepper over roast. Bake @ 400 degrees for the first hour and then reduce heat to 350 degrees until done. (Note: You want the onions to caramelize so the juices are a nice dark brown when the roast is finished cooking. Adding 1/4 cup of water after the first hour helps attain this for you. These juices are for the sauerkraut & dumplings and the darker, the better!)
  • 2. In a large mixing bowl, measure 4 cups of flour. Make a well in the center of the flour and break the 4 eggs into the well. Begin stirring the eggs and drawing the flour into the egg as you stir. Gradually add the 2 cups of water. Sometimes it doesn't need quite the 2 cups... Stop adding water then the dough is fairly firm but sticky.
  • 3. Bring 4 quarts of water to a boil in large pot. Using a soup spoon, scoop spoonfuls of the batter into the boiling water. Reduce the heat a tad and boil for 10 minutes. Watch the pot... this will foam up and start to spill over if not watched!
  • 4. Drain the dumplings and return them to the pot. Add the 2 cans of sauerkraut to the dumplings and simmer on low until the roast is ready to come out of the oven.
  • 5. The last and most important step... put the pork drippings and cooked onion into the sauerkraut & dumplings. This adds amazing flavor and the sauerkraut is a nice golden brown.
  • 6. We always have this with applesauce on the side. Makes it complete!

PORK KNUCKLES WITH SAUERKRAUT AND DUMPLINGS



Pork Knuckles With Sauerkraut and Dumplings image

Hearty and filling, this comfort food comes from the Pennsylvania Dutch Chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. If you purchase the meat from the supermarket, you can generally skip the first step.

Provided by Molly53

Categories     Pork

Time 3h15m

Yield 5 serving(s)

Number Of Ingredients 9

5 pork knuckles or 5 pork hocks
1 quart sauerkraut
water
1 egg, well beaten
1 1/2 tablespoons butter, melted
1/2 cup water
1 cup flour
1/2 teaspoon salt
1 dash nutmeg

Steps:

  • Clean pork knuckles, scrape and wash thoroughly.
  • Combine with sauerkraut and cover with cold water.
  • Cook slowly until knuckles are tender.
  • Add melted butter to beaten egg and water.
  • Sift dry ingredients together and combine with egg mixture; beat thoroughly.
  • If necessary, add more flour to make a stiff enough batter to drop from a spoon.
  • Twenty minutes before serving, drop the batter by spoonfuls into the hot sauerkraut.
  • Cover tightly and cook for 20 to 25 minutes.

Nutrition Facts : Calories 157.9, Fat 4.9, SaturatedFat 2.6, Cholesterol 51.5, Sodium 1023, Carbohydrate 24, Fiber 3.5, Sugar 2.2, Protein 4.9

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