Best 7 Braised Sauerkraut With Pork Recipes

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**Braised Sauerkraut with Pork: A Hearty and Flavorful Dish**

Braised sauerkraut with pork is a classic German dish that is both hearty and flavorful. It is made with sauerkraut, pork shoulder, onions, apples, and spices. The sauerkraut is first braised in butter until it is soft and caramelized. Then, the pork shoulder is added and browned. The onions and apples are added next, and the whole dish is simmered in a flavorful broth until the pork is fall-apart tender.

This recipe is a great way to use up leftover pork shoulder. It is also a good dish to make ahead of time, as it can be reheated and served later. Sauerkraut with pork can be served with mashed potatoes, dumplings, or spaetzle.

**Additional Pork and Sauerkraut Recipes:**

* **Pork and Sauerkraut Soup:** This soup is a hearty and flavorful way to warm up on a cold day. It is made with pork shoulder, sauerkraut, onions, carrots, celery, and spices.
* **Pork and Sauerkraut Casserole:** This casserole is a comforting and easy-to-make dish. It is made with pork shoulder, sauerkraut, onions, apples, and spices.
* **Pork and Sauerkraut Pierogi:** These pierogi are a delicious and fun way to enjoy sauerkraut and pork. They are made with a dough that is filled with sauerkraut, pork, onions, and spices.

No matter how you choose to prepare it, sauerkraut with pork is a delicious and satisfying dish that is sure to please everyone at the table.

Let's cook with our recipes!

BRAISED SAUERKRAUT WITH PORK



Braised Sauerkraut With Pork image

This is an oven-braised recipe using pork ribs, pigs feet, bratwurst, and a smoked pork chop. If you don't care for pigs feet, feel free to substitute a little more of the pork ribs, or use whatever you do like. But, seriously, do not fear the pigs feet, they add a nice flavor and silky texture to the broth.

Provided by threeovens

Categories     Pork

Time 2h40m

Yield 8 serving(s)

Number Of Ingredients 18

2 lbs country-style pork ribs, rinsed and patted dry
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
2 pig's feet, halved lengthwise (have your butcher do the cutting)
2 cups white wine
2 bay leaves
1 1/2 teaspoons coriander seeds
1 tablespoon olive oil
4 bratwursts (smoked or unsmoked)
4 tablespoons unsalted butter
2 medium onions, halved and sliced thin
3 granny smith apples, peeled cored and sliced thin
1 garlic clove, minced
3 lbs sauerkraut, rinsed and drained
2 large carrots, peeled and thinly sliced
1 large smoked pork chops
boiled potatoes, for serving
fresh parsley, chopped for serving

Steps:

  • Preheat the oven to 325 degrees F.
  • Season the pork ribs with 1 teaspoon salt and 1/2 teaspoon pepper; set aside.
  • Heat a medium saucepan, over high heat, add the pigs feet, wine, and bay leaves; bring to a boil, dover, reduce heat, and simmer 15 minutes.
  • Meanwhile, in a large Dutch oven, over medium heat, toast the coriander seeds for about 2 minutes, remove from heat; remove to a mortar and pestle, or use the side of a knife, and lightly crush them.
  • Return Dutch oven to the heat, add the olive oil, increase heat to medium high and add the bratwurst; cook, turning occasionally, until browned, about 5 minutes then transfer to a plate.
  • Reduce heat to medium, melt butter, cook onions until softened, about 5 minutes; add apples, cook until both are golden, about 10 minutes more.
  • Add garlic, cook 2 minutes.
  • Add the wine and pigs feet; simmer 2 minutes, scraping the bottom of the pot for any stuck on browned bits; add sauerkray, pork ribs, 3/4 cup water, carrots, coriander seeds, 1 teaspoon salt, and 1/2 teaspoon pepper.
  • Nesle the pork chop into the sauerkraut.
  • Cover the pot and bake for 1 hour (or transfer to an oven safe casserole).
  • After an hour, turn the pork chop and add in the bratwurst; cover, and return to oven for 30 minutes.
  • Simmer, uncovered, until the juices thicken up and the meat is tender, 30 to 45 minutes longer (return to Dutch oven if using an oven-safe only casserole).
  • Serve with boiled potatoes and garnish with chopped parsley.

BRAISED PORK AND SAUERKRAUT



Braised Pork and Sauerkraut image

Pork ribs braised in a low, slow oven with sauerkraut and brown sugar. Serve with mashed potatoes for Sunday dinner on a cold winter night.

Provided by Kelly Wildenhaus | the hungry bluebird

Categories     Main Course

Time 3h10m

Number Of Ingredients 4

3 - 4 pounds pork ribs, preferably on the bone, country style or spareribs (if needed, cut into 2 to 3-piece rib sections)
3 - 4 cans Bavarian style sauerkraut (it's sweeter and has caraway seeds) (14 oz each)
Brown sugar (about 1 to 2 cups)
Kosher salt and fresh cracked pepper

Steps:

  • Preheat oven to 300º. Trim any excess fat from the ribs.
  • In a large dutch oven, put 1 can of sauerkraut, with juices, into the pot and spread along the bottom. Place one layer of pork ribs on top of sauerkraut. Season with salt and pepper. Add another can of sauerkraut over the ribs. Sprinkle generously with brown sugar. Repeat with another layer of pork ribs, salt and pepper, another can of sauerkraut. Top with brown sugar. (So I did two layers of pork and 3 cans of kraut. You may want or need another can of sauerkraut. Just adjust to your amount and size of ribs and pot.)
  • Add water to the side of the ribs, enough so liquid comes ¾ of the way up the pork and kraut, I added about ½ can of water. Cover pot with lid.
  • Place in middle of oven and braise for 2½ - 3 hours, until pork is very tender when pierced. You can remove the lid the last 15 - 30 minutes if you want the top more brown.
  • Remove from oven and skim any fat from the top. Serve with mashed potatoes, and maybe apple sauce (not baked beans!).

Nutrition Facts : Calories 479 kcal, Carbohydrate 9 g, Protein 26 g, Fat 37 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 127 mg, Sodium 1487 mg, Fiber 6 g, Sugar 4 g, UnsaturatedFat 20 g, ServingSize 1 serving

BRAISED SAUERKRAUT WITH LOTS OF PORK



Braised Sauerkraut With Lots of Pork image

Two classic mixed braises always come to mind at this time of year. One is cassoulet, based on white beans and a blend of goose, duck and pork. The better alternative for my purposes was choucroute garnie, a vat of simmering sauerkraut that serves as a nice bed on which to mix and match a variety of pig parts. The beauty of a choucroute is that it lets you use whatever pork products you like or have on hand. A couple of hours later, the meat is cooked through while the sauerkraut has absorbed all the porky, smoky flavors, utterly transforming from pickled and puckery into something brawny in flavor and meltingly soft, especially if you add a couple of apples to bring out the cabbage's sweeter nature. Pigs' feet are not necessarily traditional in choucroute, but they add excellent flavor and body to the mix. If you are like my husband and prefer to eat your meat with a knife and fork (and I know that he is not alone in that department), you can always leave them out.

Provided by Melissa Clark

Categories     dinner, main course

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 18

2 pounds pork rib tips or country ribs, rinsed and patted dry
2 teaspoons kosher salt
1 teaspoon ground black pepper
2 pigs' feet, halved lengthwise (have your butcher do the cutting), rinsed and patted dry
2 cups not-too-dry white wine
2 bay leaves
1 1/2 teaspoons coriander seeds
1 tablespoon olive oil
4 bratwurst, smoked or unsmoked
4 tablespoons unsalted butter
2 medium onions, halved and thinly sliced
3 tart apples, peeled, cored and sliced 1/4-inch thick
1 fat garlic clove, finely chopped
3 pounds sauerkraut, rinsed and drained
2 large carrots, peeled and thinly sliced
1 large smoked pork chop
Boiled potatoes, for serving
Chopped fresh parsley, for serving

Steps:

  • Heat the oven to 325 degrees. In a large bowl, toss the ribs with 1 teaspoon salt and 1/2 teaspoon black pepper. Set a medium saucepan on high heat and add the pigs' feet, wine and bay leaves. Bring to a boil, then reduce heat, cover and simmer for 15 minutes.
  • Meanwhile, set a large Dutch oven over medium heat and add the coriander seeds, toasting them until fragrant, about 2 minutes. Using a mortar and pestle or the side of a knife, lightly crush the seeds. Set aside.
  • Return the Dutch oven to the heat and add the olive oil. Increase heat to medium-high. Add the bratwurst and cook, turning occasionally, until brown, about 5 minutes. Transfer to a plate. Turn down the heat to medium and melt the butter in the pot. Toss in the onions and cook until soft, about 5 minutes. Add the apples and cook until the apples and onions are golden, about 10 minutes. Add the garlic and cook 2 minutes.
  • Add the wine and pigs' feet. Simmer for about 2 minutes, scraping up any browned bits from the bottom of the pot. Add the sauerkraut, rib tips, 3/4 cup water, carrots, coriander seeds, remaining teaspoon salt and 1/2 teaspoon pepper. Mix well, then nestle the pork chop in the sauerkraut.
  • Cover the pot and bake in the oven for 1 hour. Turn the pork chop and add the bratwurst. Cover and cook 30 minutes longer. Simmer, uncovered, until the juices have thickened and the meat is tender, another 30 to 45 minutes. Serve with boiled potatoes and chopped parsley.

Nutrition Facts : @context http, Calories 738, UnsaturatedFat 23 grams, Carbohydrate 24 grams, Fat 43 grams, Fiber 8 grams, Protein 53 grams, SaturatedFat 16 grams, Sodium 1625 milligrams, Sugar 12 grams, TransFat 0 grams

CHOUCROUTE ROYALE (BRAISED SAUERKRAUT)



Choucroute Royale (Braised Sauerkraut) image

Provided by Food Network

Categories     main-dish

Time 4h45m

Yield 12 servings

Number Of Ingredients 17

2 pounds sauerkraut
1/2 pound chunk of bacon
1/2 cup thinly sliced carrots
1 1/2 cup sliced onions
4 tablespoon pork fat or butter
4 sprigs parsley
1 bay leaf
6 peppercorns
10 juniper berries (or add 1/4 cup gin to casserole)
1 cup sparkling wine
3 cups chicken stock
Roast pork
Pork chops
Smoked pork loin
Ham
Sausages
Duck

Steps:

  • Drain the sauerkraut and soak in cold water for 15 to 20 minutes. Taking it by small handfuls, squeeze out as much water as you can. Pick it apart to separate the strands.
  • Remove the rind and slice the bacon into 1/2 inch cubes about 2 inches long. Simmer it in 1 quart of water for 10 minutes and drain.
  • Preheat oven to 325 degrees.
  • Cook bacon, carrots, and onions in butter slowly in the covered casserole for 10 minutes without browning. Stir in the sauerkraut and when itis well covered with the fat and vegetables, cover and cook slowly for 10 minutes more.
  • Bury the herbs and spices in the saurkraut. Pour in the wine, and enough stock to just cover the sauerkraut. Season lightly with salt and pepper. Bring to a simmer on top of the stove. Lay a buttered round of wax paper on top of sauerkraut. Cover and set in the middle of preheated oven. Simmer slowly for 3 1/2 hours.
  • Brown assorted meats in skillet. Bury them in the casserole while the sauerkraut is still braising.
  • Continue to simmer in oven for another 1 1/2hours. (5 hours total).

EMERIL'S NEVER ENOUGH PORK BEER-BRAISED SAUERKRAUT



Emeril's Never Enough Pork Beer-Braised Sauerkraut image

Provided by Food Network

Categories     main-dish

Time 3h20m

Yield 8 to 10 servings

Number Of Ingredients 16

2 pounds fresh or jarred sauerkraut
4 tablespoons unsalted butter or duck, chicken, or goose fat
1/4 pound apple-cured bacon, cut into 1/2-inch thick slices
3 medium yellow onions, peeled and sliced
4 sprigs fresh thyme
2 bay leaves
1 1/2 teaspoons black peppercorns
8 juniper berries, lightly crushed
1 head garlic, split in 1/2 crosswise
2 ham hocks, scored
2 cups chicken stock
2 cups dark or amber beer (recommended: Abita Amber)
1 pound andouille or garlic sausage, kielbasa, or knockwurst, cut into 3-inch lengths
1 pound bratwurst or veal sausage, cut into 3-inch lengths
4 thin boneless smoked pork chops (or 8 very small boneless smoked pork chops)
Creole, whole-grain, or Dijon mustard, for serving

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.

BRAISED SAUERKRAUT WITH SMOKED PORK



Braised Sauerkraut with Smoked Pork image

Categories     Pork     Vegetable     Braise     Winter     Oktoberfest     Bon Appétit

Yield Serves 6

Number Of Ingredients 9

6 smoked pork chops (each about 1 inch thick)
2 tablespoons olive oil
2 2-pound jars sauerkraut, rinsed twice, drained well
2 garlic cloves, sliced
6 bay leaves
10 whole black peppercorns
2 russet potatoes (about 1 1/2 pounds), peeled, cut in half lengthwise
2 large tomatoes, peeled, quartered
3 cups water

Steps:

  • Boil smoked pork chops in large pot of water 5 minutes. Drain pork chops well.
  • Heat olive oil in heavy large Dutch oven over medium-high heat. Arrange half of sauerkraut in bottom of Dutch oven. Sprinkle sauerkraut with sliced garlic, bay leaves and whole peppercorns. Arrange pork chops, potato pieces and quartered tomatoes over. Cover with remaining sauerkraut. Pour 3 cups water over. Bring mixture to boil. Reduce heat; cover and simmer 25 minutes, stirring occasionally (be careful not to break up potatoes).
  • Uncover and boil until most of liquid evaporates and potatoes are tender, about 20 minutes. Remove Dutch oven from heat. Cover and let stand 15 minutes. Discard bay leaves and peppercorns.
  • Transfer pork chops, potatoes and tomatoes to large plate. Cut potatoes into large serving-size pieces. Spoon sauerkraut and any remaining liquid in Dutch oven onto center of serving platter. Arrange pork chops, potatoes and tomatoes on serving platter around sauerkraut and serve.

BRAISED PORK CHOPS WITH SAUERKRAUT



Braised Pork Chops With Sauerkraut image

I have been making this recipe for more years than I care to admit to. It's simple to put together and very flavorful. I usually serve with boiled potatoes.

Provided by duonyte

Categories     One Dish Meal

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 9

4 pork chops, 1-inch thick
2 tablespoons butter or 2 tablespoons lard
4 slices thick-cut bacon
2 lbs sauerkraut or 3 lbs sauerkraut
1 large onion, sliced
1 garlic clove, minced
salt, to taste
fresh ground black pepper
3 cups beer

Steps:

  • Melt the butter or lard in a skillet and quickly brown the pork chops on both sides. Place on platter and set aside.
  • Arrange the bacon in the bottom of a large dutch oven or braising pan.
  • Rinse the sauerkraut in a colander and squeeze out as much water as you can. (You can skip this step if you like a stronger flavor). Place half of it on top of the bacon.
  • Place the sliced onions over the sauerkraut and sprinkle with 1 tsp freshly ground black pepper.
  • Arrange the pork chops on top of the onions, and pour in any collected juices.Sprinkle with salt, pepper and the garlic.
  • Add the rest of the sauerkraut, sprinkle with pepper and pour over as much beer as you need to cover.
  • Bring to a boil, reduce to a simmer and cook one hour. The pot should never get completely dry.
  • Note: I find 2 lbs sauerkraut to be enough, but if you have hearty eaters, you might want the larger quantity. I do not add additional salt.

Tips:

  • Use a heavy pot or Dutch oven to ensure even cooking and prevent the sauerkraut from sticking.
  • If you don't have caraway seeds, you can substitute with another spice, such as cumin or fennel seeds.
  • To add a bit of sweetness to the dish, you can add a tablespoon of brown sugar or honey.
  • If you want a thicker sauce, you can add a cornstarch slurry (equal parts cornstarch and water) to the pot towards the end of cooking.
  • Serve the sauerkraut with mashed potatoes, boiled potatoes, or spaetzle.

Conclusion:

Braised sauerkraut with pork is a hearty and flavorful dish that is perfect for a cold winter day. The sauerkraut is tangy and sour, while the pork is tender and juicy. The dish is also very easy to make, and it can be tailored to your own taste preferences. Whether you like your sauerkraut mild or tangy, or you prefer your pork lean or fatty, this recipe has something for everyone. So next time you're looking for a comforting and delicious meal, give braised sauerkraut with pork a try.

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