Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED

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fabulousoyster
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Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED - Fri, 01/1/10 10:23 AM
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While thousands of Americans are making this for New Year's Day, I've always made lamb because I have a wonderful Roast Pork, Puerto Rican Style for Christmas.  I need a good recipe for the above, thanks!!!!!!

agnesrob
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Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED - Fri, 01/1/10 12:02 PM
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I don't know if it's Pennsylvania style but one of my favorite dishes my Mom (of German heritage) always made was country style pork ribs cooked in sauerkraut in her pressure cooker. It was accompanied by homemade spaetzels. I do my own version but cook it in my crock pot.

UncleVic
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Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED - Fri, 01/1/10 1:39 PM
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My dad always pressure cooked some pork hocks, then after 30 or so minutes let it bleed out (air) then added the kraut, potatoes onions and carrots.. Let it fire up for a few more minutes to cook the veggies.. Basic, but the stuff memories are made of...


DawnT
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Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED - Fri, 01/1/10 1:51 PM
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I'm a bit confused as to what you're looking for. Paleta de puerco asada has tradionally been our Nochebuena meal and jamon ahumado for Christmas day. Only my mom used to make ham hocks and black-eyed-peas for New Years day. We've never really had a New Years traditional meal as the 'fridge is usually too full of leftovers that nobody wants to eat.

However, my maternal grandparents who raised me were eastern european and did do a pork and sauerkraut pot meal. It was usually a smoked ham shank that was simply scored with a knife and cloves inserted in the crosspoints. Doused and basted with cider vinegar while roasting in the oven. Most of the meat was sliced off for my grandfather's daily lunch. There was always a generous amount of meat intentionally left on the bone. To a large stock pot, the meaty bone, several containers of sauerkraut w/juice, peeled potatoes, dried mushrooms,caraway seed, and some water was added. This was simmered until the sauerkraut almost reduced to a pungent, but sort of powdery tasting slush with the potatoes virtually falling apart. Needless to say, I hated it and eating the same stuff for days. This was served with either pumpernickle or Westphalian rye bread as a complete meal. If costillas de cerdo were on sale, sometime my grandmother would used them, but would brown/sear them in fat first and use them instead of the ham.

Wonder if this is what you're looking for.

tcrouzer
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Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED - Fri, 01/1/10 5:45 PM
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My favorite recipe is as follows - and you can put the whole shebang in a crock pot and let it go all day on low, put it all in a large cast iron pot and let it braise away in the oven for 2-3 hours at 325F - or put it in the pressure cooker for an even shorter period of time.

3 1/2 lbs. country-style pork ribs - you can brown them in a little oil if you want
1 1/2 t. caraway seed - opt. if you like it
5-6 medium potatoes,  peeled and halved
5-6 carrots, cut into 2-inch pieces
1/4 cup brown sugar, packed
1/4 cup chopped onion
1-2 cloves garlic, minced
1 jar (32 oz.) or 1 bag sauerkraut, drained, reserve liquid
1 t. salt
fresh ground pepper
1/2 to 1 t. thyme
apple juice, water

Stir together the caraway seed, brown sugar, onion, garlic and sauerkraut.

Pressure cooker: layer ribs on bottom, then sauerkraut mixture, potatoes and carrots. Season with salt, pepper, thyme. Measure reserved liquid and add water or apple juice to measure 1 cup. Pour into cooker, cover and cook per manufacturer's directions for about 20 minutes. Let pressure release naturally.  ***MAKE SURE YOUR COOKER IS NO MORE THAN 2/3 FULL! ***  I have a 4 Qt. cooker so I make only about 1/2 of this recipe.

Crock Pot: put potatoes and carrots in pot first, add in ribs, then put in sauerkraut mixture. Add the seasonings then add in the 1 cup liquid, cover, cook on low 8-10 hours.

Oven baking: put ribs in large covered braising pan first, then scatter in potatoes and onions, add sauerkraut mixture, then seasonings, then liquid. Cover pan tightly with lid or foil. Bake at 325 for 2-3 hours.

Optional: you can add a chopped up tart apple to the mix of vegetables if you want.

This is a sort of my own recipe, and it's pretty good if I do say so myself.
Teresa

shortchef
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Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED - Fri, 01/1/10 6:46 PM
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We are originally from York County, PA. My neighbor and best friend used to put some country style spare ribs in the oven with her sauerkraut, then bake it just about forever at a low temp. About 20 minutes before she was ready to serve it, she would adjust the oven to 350 degrees and put dumplings on top to cook in the juices. This is the very best sauerkraut I have ever had and the dumplings (big, fluffy ones) tasted incredible with the juices cooked into them. I think she just used sauerkraut out of a bag, about 3 bags of it (it cooks down, so you have to use a lot.) Hope this is helpful. I think you could do this in a crock pot, too.

Foodbme
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Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED - Fri, 01/1/10 8:09 PM
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I have a 4# Bone-in Pork Roast in the Crock Pot right now. Using Tangy Seasonings. I make my Sauerkraut separately because my wife does not like Kraut even though she's 100% German and from PA!!! Go Figure
 
I'm trying something different with my kraut;
 
1 Granny Smith Apple cubed
2 cups Kraut
Good helpings of Celery Seed & Caraway Seed
1 Can of Beer
NEW IDEA---- 1 Cup of Sabretts Push Cart Onions in Sauce!
Serve on top of a pile of Mashed Potatoes
 
I'll let you know how it turns out!

the grillman
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Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED - Fri, 01/1/10 9:12 PM
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DawnT


I'm a bit confused as to what you're looking for. Paleta de puerco asada has tradionally been our Nochebuena meal and jamon ahumado for Christmas day. Only my mom used to make ham hocks and black-eyed-peas for New Years day. We've never really had a New Years traditional meal as the 'fridge is usually too full of leftovers that nobody wants to eat.

However, my maternal grandparents who raised me were eastern european and did do a pork and sauerkraut pot meal. It was usually a smoked ham shank that was simply scored with a knife and cloves inserted in the crosspoints. Doused and basted with cider vinegar while roasting in the oven. Most of the meat was sliced off for my grandfather's daily lunch. There was always a generous amount of meat intentionally left on the bone. To a large stock pot, the meaty bone, several containers of sauerkraut w/juice, peeled potatoes, dried mushrooms,caraway seed, and some water was added. This was simmered until the sauerkraut almost reduced to a pungent, but sort of powdery tasting slush with the potatoes virtually falling apart. Needless to say, I hated it and eating the same stuff for days. This was served with either pumpernickle or Westphalian rye bread as a complete meal. If costillas de cerdo were on sale, sometime my grandmother would used them, but would brown/sear them in fat first and use them instead of the ham.

Wonder if this is what you're looking for.


This sounds like Bigos, essentially a dish of "perpetual stew" of Polish origins.  I'm making a pot tomorrow, as it's excellent cold weather food.  I use the following

Pork Butt, trimmed of some fat, but not all, and chunked and browned first.  Some people use country style pork ribs as an alternate.  Either are good.
Good polish sausage from a local producer, sliced.  This is a must.
kraut, drained
cabbage, chopped
onions, chopped
apples, peeled and chopped
some bay leaf, and a few grinds of pepper
optional, some caraway seed, but not too much
apple cider to moisten, along with some water.  You don't want it swimming in liquid, as it gives off plenty of its' own, but you don't want it to dry out and burn, either.

Put it all together, cover tightly, and bake in a slow (275 degree) oven for about 5-6 hours, stirring a couple times.  Makes lots, and it's even better the next day.  We serve it with crusty rye bread, and occasionally, mashed or boiled potatoes.


Foodbme
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Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED - Fri, 01/1/10 10:17 PM
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Foodbme


I have a 4# Bone-in Pork Roast in the Crock Pot right now. Using Tangy Seasonings. I make my Sauerkraut separately because my wife does not like Kraut even though she's 100% German and from PA!!! Go Figure
 
I'm trying something different with my kraut;
 
1 Granny Smith Apple cubed
2 cups Kraut
Good helpings of Celery Seed & Caraway Seed
1 Can of Beer
NEW IDEA---- 1 Cup of Sabretts Push Cart Onions in Sauce!
Serve on top of a pile of Mashed Potatoes
 
I'll let you know how it turns out!

Well, I'm letting you know how it turned out. It was OK. The apples absorb the tartness of the Vinegar in the Kraut. The Sabretts Onion flavor took over a little bit. Overall, it was good and I'd do it again, but it didn't knock my socks off.

DawnT
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Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED - Fri, 01/1/10 10:57 PM
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"This sounds like Bigos, essentially a dish of "perpetual stew" of Polish origins."

Toche' Stlouisguy. Old country Polish folks took that perpetual concept literally and you'd eat out of the same pot for days, if not a week. It was called Szphynka y Kapusta.  I meant to say pork ribs above instead of costillas. Think it was zeberki in Polish.

When my grandmother did Kielbasa, it was usually boiled first, then sliced diagonally and fried in bacon grease or butter and set aside. She used diced apples,sauerkraut,caraway seeds, brown sugar,and onions to make the kraut and served the slices on top. I still do this, but also use sliced,green peppers saute'd with the onions first. Unfortunately, you can't find the quality Keilbasa like Martin Rosol or AYO in these parts anymore.


emmymom
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Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED - Sat, 01/2/10 12:12 AM
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Ok, here's my family recipe (I'm Pennsylvania Dutch.)  We ate this on New Year's Day; it is supposed to be good luck.  And I forgot to get sauerkraut this week, thanks for the reminder!  This is so good, worth an extra trip to the grocery store.

Large bag of sauerkraut, drained (rinse if you want to, I don't)
1 tart apple, cored and chopped (don't peel)
1 large yellow onion, chopped
about a tablespoon of whole caraway seeds
1/3-1/2 cup dark brown sugar (you can use molasses instead)
About 2 lbs. of pork with bones and some fat:  I generally use country spareribs, but a pork shoulder is fine if you want more meat, or even pork chops.
mustard
1 envelope Sazon Goya seasoning (optional, not traditional, but GOOD - use the "sin achiote" type - found in the Hispanic foods section of your supermarket)

Mix the first five ingredients in a baking dish (not too shallow) and place the meat on top.  Brush meat with mustard and sprinkle with Sazon.  Cover the dish tightly with a lid or some foil.  Bake at 325 degrees for a LONG time - 2-3 hours.  Add more liquid if it seems like it's getting dry, but if it's tightly covered it won't. 
The pork should be falling-off-the-bone tender.  Serve with mashed potatoes.

The long long cooking time makes the kraut soft and mellow, not at all like the sharp crunchy stuff you put on your hot dog.

fabulousoyster
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Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED - Sat, 01/2/10 4:06 PM
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Wow, what a great club of people.  Thank you all.
They all sound WONDERFUL, but so far, tcrouzer looks like having the recipe I'll use.  Emmymom, thats good too minus the Sazon Goya and Foodbme is great with the beer.  I should have mentioned, I WILL NOT USE A CROCKPOT because...well...I don't have one, so it will be in the oven 325 for a long time.  Thanks  very much all!!!

Foodbme
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Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED - Sat, 01/2/10 6:48 PM
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fabulousoyster


Wow, what a great club of people.  Thank you all.
They all sound WONDERFUL, but so far, tcrouzer looks like having the recipe I'll use.  Emmymom, thats good too minus the Sazon Goya and Foodbme is great with the beer.  I should have mentioned, I WILL NOT USE A CROCKPOT because...well...I don't have one, so it will be in the oven 325 for a long time.  Thanks  very much all!!!


WHAT???? No CROCKPOT??????
You must be the only person in the Civilized World without one!
Best $20 investment I ever made next to my Pampered Chef Chopper!
<message edited by Foodbme on Sun, 01/3/10 12:32 PM>

DawnT
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Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED - Sat, 01/2/10 11:12 PM
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Have two crockpots. One is a small Rival that I've had for probably 30 + years when they first got popular (avocado green), the other a large Hamilton Beach oval that has a removable crock that my dad bought me in the early 90's (first present he actually picked out for me in his life ....with his own agenda for it). Both sit in their boxes up on top of my kitchen cabinets out of the way next to the electric skillet that I never use. OTOH, I have 4 pressure cookers that see constant use. Most anything a crockpot can do, the PC's can do much better and fast. I never bought into that "dump it all together in the morning and serve when daddy gets home" nonsense.

emmymom
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Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED - Sun, 01/2/11 4:10 AM
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Revisiting this thread to add:  I got my first-ever crockpot for Xmas this year, and made my pork and sauerkraut in it.  It worked great!  I put the ribs in the bottom (because they were on the bottom I didn't bother with my usual seasoning of mustard and Sazon) and piled the rest on top; let it go for 6 hours on low.  BEST EVER.

ann peeples
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Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED - Sun, 01/2/11 7:53 AM
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Yum, emmymom. Sounds like what my Mom used to make, although she put the ribs on top of the sauerkraut.The juices from the meat made the saurkraut have such a wonderful flavor.

agnesrob
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Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED - Sun, 01/2/11 8:00 AM
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That's how I make mine emmymom! I make so many things in my crockpot. Try pot roast or short ribs too.

MellowRoast
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Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED - Sun, 01/2/11 10:39 AM
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OK, OK, now I've gotta get my Crock Pot out and try this.  It really sounds like excellent comfort food to me.  

mayor al
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Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED - Sun, 01/2/11 4:29 PM
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My Czech heritage is calling me to include the Caraway Seed covered Pork Loin (boneless) done in a wet roaster...be that a Crockpot, or oven-roasted, sealed so the moisture stays with the meat. Chopped Sweet/Sour Red Cabbage and Apples either chunked or sauce was our traditional New Years Celebration family dinner.
My grandfather would gently pour one or two shot glasses of his homeade brandy (usually Pear) over the roast when it was removed from the oven to rest prior to serving.
BTW ours was always a large Loin...8 or 9 lbs, as it had to feed quite a large family gathering.

ann peeples
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Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED - Sun, 01/2/11 5:20 PM
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Oh boy, Al-Bob would love the caraway, red cabbage and apples.Will have to try that, as I am feeling very adventerous with cooking these days!!!

Michael Hoffman
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Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED - Sun, 01/2/11 5:23 PM
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Foodbme


fabulousoyster


Wow, what a great club of people.  Thank you all.
They all sound WONDERFUL, but so far, tcrouzer looks like having the recipe I'll use.  Emmymom, thats good too minus the Sazon Goya and Foodbme is great with the beer.  I should have mentioned, I WILL NOT USE A CROCKPOT because...well...I don't have one, so it will be in the oven 325 for a long time.  Thanks  very much all!!!


WHAT???? No CROCKPOT??????
You must be the only person in the Civilized World without one!
Best $20 investment I ever made next to my Pampered Chef Chopper!

No crockpot. I prefer to cook.

dimmie2
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Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED - Mon, 01/3/11 1:01 PM
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Mar prepared kielbasa with sauerkraut on New Year's Day.  Took her 4 hours to prepare it and it was tender and delicious. 

MellowRoast
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Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED - Mon, 01/3/11 1:46 PM
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dimmie2


Mar prepared kielbasa with sauerkraut on New Year's Day.  Took her 4 hours to prepare it and it was tender and delicious. 

 
Did she use Crock-Pot, pressure cooker, or Dutch oven?  Inquiring minds want to know.


MellowRoast
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Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED - Mon, 01/3/11 1:54 PM
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Actually, depending on the dish and my mood at the time, I've used and love all three.

dimmie2
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Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED - Mon, 01/3/11 2:59 PM
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She used none of those.  A skillet and the oven.  Most of the cooking time was in the oven.

bdtn
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Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED - Mon, 01/3/11 3:41 PM
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my gma 98 and a retired home ec teacher in amish country pa just cooked a pork roast with sour kraut (home made, bags,or cans)
in a big pot on the stove or in the oven plain.then when the pork is tender served it on top of a big pile of homemade mashed potatoes
no spices or extras. we also do blk eye peas and greens with hog jowl for my soutern wife. some times i use hog jowl in the kraut to southernize
the pork and kraut.when its cheap

love2bake
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Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED - Sat, 12/28/13 7:22 PM
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It's that time of year!  Checking out this thread since New Year's is next week, and black-eyed peas just haven't brought me good luck since I can remember.  Somewhere else on this site I got into a discussion with people about this pork and sauerkraut tradition, but I can't find the thread.  So anyway, this year I'm planning to make pork and sauerkraut from a recipe James Beard's American Cookery book.  I love that book!  Will report back.

MetroplexJim
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Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED - Sun, 12/29/13 8:46 AM
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Quick, Easy, & GOOD:
 
Drain Kraut, put in covered baking dish.
 
Add to taste:  applesauce, brown sugar, beer, caraway seed, red wine vinegar; mix.
 
Add meat of your choice: Kielbassa, browned pork chops, browned pork loin, etc.
 
45 imnutes covered @375.  Vent cover for final 10 minutes.
 
Serve with stiff mashed potatos or spaetzle.
 
Add Lawry's Seasoned Pepper when served.
 
Edit:  I forgot - be sure to hide a coin under each serving plate for "good luck & good fortune" for the coming year!
 
<message edited by MetroplexJim on Sun, 12/29/13 8:49 AM>

mlm
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Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED - Sun, 12/29/13 11:13 AM
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I will try your recipe, MJ. My other sausage and kraut recipe is a fair amount of trouble. All of recipes look delicious but we are talking an itty, bitty kitchen and a very reluctant cook (although ALWAYS an enthusiastic eater). Your recipe looks personally doable. I love make do recipes.

lleechef
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Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED - Sun, 12/29/13 11:23 AM
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MJ
I would normally do it your way but my mother doesn't like kraut and MH will want gravy for the potatoes.  So I'm going to roast a center-cut bone-in pork roast by itself and bake the sauerkraut separately with sautéed bacon and onions.  I would normally add caraway seed but MH doesn't like it. 
The best of all is a choucroute Alsacienne where you bake the sauerkraut with all kinds of pork; roast, bacon, many different sausages, smoked pork chops, all in an Alsacian white wine. 

Michael Hoffman
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Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED - Sun, 12/29/13 12:22 PM
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So, you're going to make sauerkraut the way I do it. Great. And don't forget the 16 ounce can of beer. By the way, I love spaetzle. But I'd love to have the choucroute Alsacienne sometime. And I just saw some smoked pork chops at Giant Eagle. 

pnwchef
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Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED - Sun, 12/29/13 2:01 PM
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L2B, it looks like you have to get these beans down pat, you can't go a whole year with bad luck.
 
Quote from the recipe in the book:
 
absolutely add more good luck symbols to your meal. In the south, Hoppin' John is imperative. A savory mixture of black-eyed peas and rice, it's enforced with the unctuous goodness of cured pork and said to bring good luck all the year round.
 
 These recipes that came from Eastern Europe were from a different time. I wonder why this recipe only seasons with pepper and caraway seeds. I would at least, brown some bacon, sautee some onions add some    chopped garlic. I may even brown the pork add some brown sugar mixed with some Soy sauce to give a nice caramelized look to the kraut. I know who the Hell am I to question JB. I'm just a guy who doesn't live in Eastern Europe where people had to use what they had on hand. If this recipe was made today, it wouldn't look like this one......pnwc
 
<message edited by pnwchef on Sun, 12/29/13 3:56 PM>

love2bake
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Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED - Sun, 12/29/13 2:33 PM
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Mmmm!!  I want that choucroute dish, too, now.
 
I didn't provide James Beard's recipe, but he does use bacon and garlic, and beer!  I'm using caraway instead of juniper berries.  He recommends sauteed apples and boiled potatoes on the side, and I'm going with it.  I'm also adding some other good-luck items to my dessert, which will have oranges (round fruit = lucky), dates, and pomegranate (also lucky) molasses.  
 
I make a delicious Hoppin' John with ham hocks (have also used spicy smoked sausage), if I do say so myself.  But I'm looking for results here, and black-eyed peas haven't delivered for years (unless things would've been worse without them--that's a possibility!).
<message edited by love2bake on Sun, 12/29/13 3:02 PM>

ChrisOC
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Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED - Sun, 12/29/13 2:49 PM
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My mother used to put a pork roast on top of a good bed of sauerkraut in a cast iron skillet, then roast it in the oven.  The juices from the pork cooked through the sauerkraut making it dark brown and delicious, and of course the 'kraut flavored the pork. 

love2bake
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Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED - Sun, 12/29/13 3:55 PM
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Mmmm...
 
Just came across this article from Friday's SF Chronicle:
http://www.sfgate.com/rec...New-Year-s-5096925.php

pnwchef
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Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED - Sun, 12/29/13 4:05 PM
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love2bake


Mmmm!!  I want that choucroute dish, too, now.

I didn't provide James Beard's recipe, but he does use bacon and garlic, and beer!  I'm using caraway instead of juniper berries.  He recommends sauteed apples and boiled potatoes on the side, and I'm going with it.  I'm also adding some other good-luck items to my dessert, which will have oranges (round fruit = lucky), dates, and pomegranate (also lucky) molasses.  

I make a delicious Hoppin' John with ham hocks (have also used spicy smoked sausage), if I do say so myself.  But I'm looking for results here, and black-eyed peas haven't delivered for years (unless things would've been worse without them--that's a possibility!).

 
L2B, you would hate to start off the year with, here try my black-eyed peas, they really suck.......I get what your saying, sometimes you just need a fail safe proven method. I'm doing a meatloaf, Sous Vide. My wife rolled her eyes as in, just put the dam thing in the oven like you always do. I'll show her, I have a multitude of ways to screw up a meal.......

EdSails
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Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED - Sun, 12/29/13 4:34 PM
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pnwchef


love2bake


Mmmm!!  I want that choucroute dish, too, now.

I didn't provide James Beard's recipe, but he does use bacon and garlic, and beer!  I'm using caraway instead of juniper berries.  He recommends sauteed apples and boiled potatoes on the side, and I'm going with it.  I'm also adding some other good-luck items to my dessert, which will have oranges (round fruit = lucky), dates, and pomegranate (also lucky) molasses.  

I make a delicious Hoppin' John with ham hocks (have also used spicy smoked sausage), if I do say so myself.  But I'm looking for results here, and black-eyed peas haven't delivered for years (unless things would've been worse without them--that's a possibility!).


L2B, you would hate to start off the year with, here try my black-eyed peas, they really suck.......I get what your saying, sometimes you just need a fail safe proven method. I'm doing a meatloaf, Sous Vide. My wife rolled her eyes as in, just put the dam thing in the oven like you always do. I'll show her, I have a multitude of ways to screw up a meal.......

 
You go Bill. Damn the meatloaf, full speed ahead!

Michael Hoffman
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Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED - Sun, 12/29/13 5:18 PM
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pnwchef


love2bake


Mmmm!!  I want that choucroute dish, too, now.

I didn't provide James Beard's recipe, but he does use bacon and garlic, and beer!  I'm using caraway instead of juniper berries.  He recommends sauteed apples and boiled potatoes on the side, and I'm going with it.  I'm also adding some other good-luck items to my dessert, which will have oranges (round fruit = lucky), dates, and pomegranate (also lucky) molasses.  

I make a delicious Hoppin' John with ham hocks (have also used spicy smoked sausage), if I do say so myself.  But I'm looking for results here, and black-eyed peas haven't delivered for years (unless things would've been worse without them--that's a possibility!).


L2B, you would hate to start off the year with, here try my black-eyed peas, they really suck.......I get what your saying, sometimes you just need a fail safe proven method. I'm doing a meatloaf, Sous Vide. My wife rolled her eyes as in, just put the dam thing in the oven like you always do. I'll show her, I have a multitude of ways to screw up a meal.......

Bill, you are in dire need of an intervention. A meatloaf? Really? Someone is going to have to stop you from this sous vide stuff. What would the folks back home in Bridgeport think if they found out you were cooking meatloaves in hot water? You need to be whipped with something from Hubble Bead Chain.

MetroplexJim
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Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED - Sun, 12/29/13 5:56 PM
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lleechef


MJ
I would normally do it your way but my mother doesn't like kraut and MH will want gravy for the potatoes.  So I'm going to roast a center-cut bone-in pork roast by itself and bake the sauerkraut separately with sautéed bacon and onions.  I would normally add caraway seed but MH doesn't like it. 
The best of all is a choucroute Alsacienne where you bake the sauerkraut with all kinds of pork; roast, bacon, many different sausages, smoked pork chops, all in an Alsacian white wine. 

 
--Gravy!  The liquid from the dish is the "gravy"!  That's why I said 'stiff' mashed potatos - so they can 'stand up to' the thin, tasty 'gravy'.
 
--Caraway seeds are necessary.  This is one of two places I use them; the other is in potato salad.  And, there are caraway seeds in most all pork sausage.  (What does michael think those are?  Roach turds?).
 
--The choucroute Alsacienne sounds sensational.  Too bad the Mrs. doesn't do pork.  She does, however, love 'my' kraut over mashed potatos.  (Yes, she does realize that it contains pork fat but she realizes that, as most flat-top grills are seasoned daily with bacon, such is impossible to avoid in the USA).  


MetroplexJim
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Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED - Sun, 12/29/13 6:04 PM
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mlm


I will try your recipe, MJ. My other sausage and kraut recipe is a fair amount of trouble. All of recipes look delicious but we are talking an itty, bitty kitchen and a very reluctant cook (although ALWAYS an enthusiastic eater). Your recipe looks personally doable. I love make do recipes.


You'll love it.  The 'prep time' is five minutes, tops (almost as easy as the recipe for ice cubes!) and the result is wonderful. 
 
I prefer Boar's Head kraut.  It's pricey as kraut goes, but is still cheap as dirt. 
 
For the mashed taters I use Betty Crocker 'Butter & Herb'; make 'em stiff to stand up to the tasty liquid in the dish.

lleechef
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Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED - Sun, 12/29/13 6:09 PM
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MJ
If the Mrs. doesn't do pork, you might want to do duck and sauerkraut which is a Czech dish.  I know it sounds crazy but it's wonderful.  I start to braise the kraut separately while I roast the duck for about 45 mins. to get rid of a lot of the fat.  Then I put it on the kraut, cover and braise until the duck is done.  It's really, really good.

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Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED - Sun, 12/29/13 6:30 PM
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MJ, I have tried BH's kraut and agree it is quite good but thanks for the tip. Funny, my mother always insisted that we have some tuna fish on New Year's Day for luck. She would open a can and we all had to have at least a bite. I asked her why tuna and she said that the crucial thing was fish and canned tuna was most convienent. She said my maternal grandmother did it as well. Grandma was German on both sides but Mother said the tradition was not German. Does anyone else know about this? Mother would also open a can of black-eyed peas and, likewise, we all had to have a bite. I lost her suddenly 11 years ago to sudden heart failure(in her sleep). I always think of her especially this time of year because she died in the second week of January. I still miss her terribly. I don't always have tuna and black-eyed peas on NY's but I always feel as though I SHOULD.

mlm
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Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED - Sun, 12/29/13 6:33 PM
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Down around these parts, people have tamales and menudo for NY's. I am good for tamales but you can keep the menudo. 

mayor al
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Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED - Sun, 12/29/13 6:33 PM
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Roast Pork using Caraway Seed as the primary seasoning on the meat, but we turn to the sweet/sour red cabbage for the 'side dish'.   Making a light brown gravy from the pork drippings and add (or don't) mashed potatoes to round out the plate. If you do use the potatoes then add some sour cream to the gravy.
 
I am not a fan of the Duck (or even the Goose) version of this Czech dinner...but I love the Pork and cabbage !

love2bake
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Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED - Sun, 12/29/13 6:38 PM
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mlm - I think fish is supposed to be lucky, too!  Not sure about guts, tho--I'm with you on that!
 
pnw - there's nothing at all wrong with how I make the peas--they're great!  It's that they don't deliver good luck. So I'm after new lucky ingredients this year, and greens (such as cabbage) are supposed to be good for money.  We shall see!
 
mj - I got Boar's Head kraut.
<message edited by love2bake on Sun, 12/29/13 6:39 PM>

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Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED - Sun, 12/29/13 6:40 PM
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lleechef


MJ
If the Mrs. doesn't do pork, you might want to do duck and sauerkraut which is a Czech dish.  I know it sounds crazy but it's wonderful.  I start to braise the kraut separately while I roast the duck for about 45 mins. to get rid of a lot of the fat.  Then I put it on the kraut, cover and braise until the duck is done.  It's really, really good.

Duck and kraut. Sounds yummy to me!

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Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED - Sun, 12/29/13 7:21 PM
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love2bake


mlm - I think fish is supposed to be lucky, too!  Not sure about guts, tho--I'm with you on that!

pnw - there's nothing at all wrong with how I make the peas--they're great!  It's that they don't deliver good luck. So I'm after new lucky ingredients this year, and greens (such as cabbage) are supposed to be good for money.  We shall see!

mj - I got Boar's Head kraut.

L2B, sorry, I thought you had a hard time with the beans. I'll cross my fingers for you on the Money thing.
Michael H, see me in my office in the Sous Vide post.

lleechef
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Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED - Sun, 12/29/13 7:22 PM
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When I first heard of duck and kraut my reaction was BLEECH.  I only liked it roasted, very crispy skin, with morel mushroom sauce.  But then I tried it and was very surprised at how good it is! 

love2bake
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Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED - Sun, 12/29/13 7:34 PM
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pnw - good luck on your sous vide meatloaf experiment!
 
Can anyone tell me whether this pork and sauerkraut dish is best on the day it's made or maybe better the next day?

lleechef
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Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED - Sun, 12/29/13 7:41 PM
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If you're doing pork roast, I would serve it when the roast is done.  I don't like re-heated roast very much.  The kraut however is great the next day.

pnwchef
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Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED - Sun, 12/29/13 7:58 PM
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lleechef


If you're doing pork roast, I would serve it when the roast is done.  I don't like re-heated roast very much.  The kraut however is great the next day.


This is why we reheat using the sous vide GGGEEEEZZZZZZZZZZZZ am I dead, or am I talking to the hard of hearing.
 
L2B, success with the Meatloaf, the Seahawks won, the 49ers won, we may see you guys up in Seattle.....Good luck with you New Years pork and kraut. I did like the looks of the sausage in the recipe you posted, it looked great........pnwc

MetroplexJim
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Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED - Mon, 12/30/13 7:57 AM
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mlm


MJ, I have tried BH's kraut and agree it is quite good but thanks for the tip.


And here's the best kielbassa I've found readily available in Texas.
 
Here in McKinney it is carried by Market Street and "Whole Paycheck".
 
Edit: (I was born and raised in Pittsburgh, so I know good 'kolbassy' when I find it!) 
<message edited by MetroplexJim on Mon, 12/30/13 8:02 AM>

lleechef
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Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED - Mon, 12/30/13 11:13 AM
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MJ
There is a little Ma and Pa meat market in New Brighton called Kemp's.  They make their own "kolbassy", it is the best I've ever had.  Wish I had some now, I would put it in with the sauerkraut.

mlm
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Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED - Mon, 12/30/13 2:23 PM
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Mj, thanks for the tip on the 'kolbassy'. I've never seen that brand but I'll keep an eye out. By the way, I'm a type of neighbor of yours. My mother and me and my siblings were raised down the road from you in Morgantown, WVA. We left in 1971 so I can't tell you about the Roadfood.

MetroplexJim
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Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED - Mon, 12/30/13 5:10 PM
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lleechef


MJ
There is a little Ma and Pa meat market in New Brighton called Kemp's.  They make their own "kolbassy", it is the best I've ever had.  Wish I had some now, I would put it in with the sauerkraut.


Wasilewski's Market in NeCa was the "go to" place; sadly, like much of New Castle, it is now closed.

love2bake
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Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED - Wed, 01/1/14 1:18 PM
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Here's how the dish turned out.  It's delicious.  Hard to go wrong when there's bacon and beer involved.


agnesrob
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Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED - Wed, 01/1/14 4:24 PM
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L2B that is a thing of beauty!!
 

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Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED - Wed, 01/1/14 4:37 PM
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L2B, it looks great, nice way to start the year..........pnwc

CajunKing
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Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED - Wed, 01/1/14 4:56 PM
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Wow FabulousOyster and UncleVic two longtime posters that have disappeared.

ann peeples
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Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED - Wed, 01/1/14 6:45 PM
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Yum, l2b!

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