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 Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED

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Michael Hoffman

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  • Location: Gahanna, OH
Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED Sun, 12/29/13 12:22 PM (permalink)
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. 
 
#31
    pnwchef

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    Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED Sun, 12/29/13 2:01 PM (permalink)
    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>
     
    #32
      love2bake

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      Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED Sun, 12/29/13 2:33 PM (permalink)
      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>
       
      #33
        ChrisOC

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        Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED Sun, 12/29/13 2:49 PM (permalink)
        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. 
         
        #34
          love2bake

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          Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED Sun, 12/29/13 3:55 PM (permalink)
          Mmmm...
           
          Just came across this article from Friday's SF Chronicle:
          http://www.sfgate.com/rec...New-Year-s-5096925.php
           
          #35
            pnwchef

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            Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED Sun, 12/29/13 4:05 PM (permalink)
            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.......
             
            #36
              EdSails

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              Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED Sun, 12/29/13 4:34 PM (permalink)
              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!
               
              #37
                Michael Hoffman

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                Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED Sun, 12/29/13 5:18 PM (permalink)
                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.
                 
                #38
                  MetroplexJim

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                  • Location: McKinney, TX
                  Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED Sun, 12/29/13 5:56 PM (permalink)
                  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).  

                   
                  #39
                    MetroplexJim

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                    Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED Sun, 12/29/13 6:04 PM (permalink)
                    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.
                     
                    #40
                      lleechef

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                      Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED Sun, 12/29/13 6:09 PM (permalink)
                      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.
                       
                      #41
                        mlm

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                        Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED Sun, 12/29/13 6:30 PM (permalink)
                        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.
                         
                        #42
                          mlm

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                          Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED Sun, 12/29/13 6:33 PM (permalink)
                          Down around these parts, people have tamales and menudo for NY's. I am good for tamales but you can keep the menudo. 
                           
                          #43
                            mayor al

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                            Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED Sun, 12/29/13 6:33 PM (permalink)
                            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 !
                             
                            #44
                              love2bake

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                              Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED Sun, 12/29/13 6:38 PM (permalink)
                              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>
                               
                              #45
                                EdSails

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                                Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED Sun, 12/29/13 6:40 PM (permalink)
                                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!
                                 
                                #46
                                  pnwchef

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                                  Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED Sun, 12/29/13 7:21 PM (permalink)
                                  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.
                                   
                                  #47
                                    lleechef

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                                    Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED Sun, 12/29/13 7:22 PM (permalink)
                                    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! 
                                     
                                    #48
                                      love2bake

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                                      Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED Sun, 12/29/13 7:34 PM (permalink)
                                      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?
                                       
                                      #49
                                        lleechef

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                                        Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED Sun, 12/29/13 7:41 PM (permalink)
                                        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.
                                         
                                        #50
                                          pnwchef

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                                          Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED Sun, 12/29/13 7:58 PM (permalink)
                                          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
                                           
                                          #51
                                            MetroplexJim

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                                            Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED Mon, 12/30/13 7:57 AM (permalink)
                                            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>
                                             
                                            #52
                                              lleechef

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                                              Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED Mon, 12/30/13 11:13 AM (permalink)
                                              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.
                                               
                                              #53
                                                mlm

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                                                Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED Mon, 12/30/13 2:23 PM (permalink)
                                                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.
                                                 
                                                #54
                                                  MetroplexJim

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                                                  Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED Mon, 12/30/13 5:10 PM (permalink)
                                                  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.
                                                   
                                                  #55
                                                    love2bake

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

                                                     
                                                    #56
                                                      agnesrob

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                                                      Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED Wed, 01/1/14 4:24 PM (permalink)
                                                      L2B that is a thing of beauty!!
                                                       
                                                       
                                                      #57
                                                        pnwchef

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                                                        Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED Wed, 01/1/14 4:37 PM (permalink)
                                                        L2B, it looks great, nice way to start the year..........pnwc
                                                         
                                                        #58
                                                          CajunKing

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                                                          Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED Wed, 01/1/14 4:56 PM (permalink)
                                                          Wow FabulousOyster and UncleVic two longtime posters that have disappeared.
                                                           
                                                          #59
                                                            ann peeples

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                                                            Re:Pork and Sauerkraut: German, Pennsylvania Style Recipe WANTED Wed, 01/1/14 6:45 PM (permalink)
                                                            Yum, l2b!
                                                             
                                                            #60
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