EMERIL'S NEVER ENOUGH PORK BEER-BRAISED SAUERKRAUT RECIPE
Provided by KristaSteinbuhler
Number Of Ingredients 16
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.
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Gulam Muhammad Islam zindabad
[email protected]This recipe is a great way to use up leftover pork. It's also a good dish to make ahead of time.
Vishal Aukhey
[email protected]This dish was a bit bland for my taste. I would recommend adding more spices.
RIDOY OFFICIAL
[email protected]I'm not a big fan of sauerkraut, but this dish was surprisingly good. The pork was tender and flavorful and the sauerkraut was not too sour.
Aimal khan_7
[email protected]This recipe was easy to follow and the dish turned out great. I would definitely make it again.
Tigistu Temesgen
[email protected]Overall, this was a good recipe. I would make it again with a few modifications.
Nalweyiso Rashidah
[email protected]I found the instructions to be a bit confusing. I would recommend clarifying them.
Artur
[email protected]This dish was very time-consuming to make. I would not recommend it for a weeknight meal.
Stephanie Faile
[email protected]The pork was a bit dry. I would recommend cooking it for a shorter amount of time.
Sollange Carvalho
[email protected]This dish was a bit too salty for my taste. I would recommend using less salt.
Not Ojuice
[email protected]I loved the flavor of this dish. The pork was so tender and the sauerkraut was tangy and flavorful.
Damani Bennett
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Haresh Kumar
[email protected]I followed the recipe exactly and the dish turned out great. The pork was tender and juicy and the sauerkraut was perfectly tangy.
Mihir Mondal
[email protected]This dish was easy to make and turned out delicious. I used a dunkel beer and it gave the dish a nice malty flavor.
shem rotich
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The beer adds a nice depth of flavor to the pork and sauerkraut.
Bfjcc Vjfffh
[email protected]This pork and sauerkraut dish is a winner! The meat was fall-apart tender and the sauerkraut was tangy and flavorful. I served it over mashed potatoes and it was a hit with my family.