Best 2 Sauerkraut With Pigtails Recipes
**Sauerkraut with Pigtails: A Traditional Polish Dish**
Sauerkraut with pigtails, also known as kapusta z nóżkami, is a traditional Polish dish that combines the tangy flavor of fermented cabbage with the richness of pork. The dish is typically made with fresh or cured pigtails, which are simmered in a broth along with sauerkraut, spices, and vegetables. The result is a hearty and flavorful stew that is perfect for a cold winter day. In this article, we will provide two recipes for sauerkraut with pigtails: one for a traditional Polish version and one for a more modern take on the dish. Both recipes are easy to follow and will produce a delicious and satisfying meal. So gather your ingredients and let's get cooking!
SOUTHERN STYLE PIG TAILS
A lot of ethnic recipes use pig tails. They are great as a meat dish with turnip greens, black-eyed peas, or boiled cabbage. My recipe cooks the tails, twice and the result is a crispy crackling covering the tail, that you can eat or save for crackling in cornbread. The crushed red pepper can be used liberally for a spicy taste. Be sure to buy pig tails that have a lot of meat around the upper part.
Provided by KERYNE
Categories Meat and Poultry Recipes Pork
Time 3h15m
Yield 4
Number Of Ingredients 5
Steps:
- Place the pig tails in a large stock pot, and fill with enough water to cover. Cover the pot, and bring to a boil. Boil for 10 to 15 minutes. Drain, and clean the pot of any debris, then return the tails to the pot and cover with cold water. Bring to a boil again, and season with onion, red pepper flakes and salt. Boil for about 2 hours, or until the tails are almost falling apart.
- Preheat the oven to 375 degrees F (190 degrees C). Line a roasting pan with aluminum foil.
- Drain the pig tails, and place them on the roasting pan. The stock from the tails may be used to cook turnip greens, cabbage or black-eye peas.
- Roast the tails for 30 to 40 minutes, until the tails pop and sizzle and the skin browns. Take care when opening the oven door. Allow the tails to cool, and serve with your favorite side dishes.
Nutrition Facts : Calories 408.2 calories, Carbohydrate 4.5 g, Cholesterol 126.4 mg, Fat 35.3 g, Fiber 0.8 g, Protein 17.3 g, SaturatedFat 12.2 g, Sodium 608 mg, Sugar 1.3 g
HOMEMADE SAUERKRAUT
This is a comfort food that reminds me of visiting my grandparents. They always had kielbasa and sauerkraut among the holiday feasts. Kielbasa tastes best when it is sliced thickly and placed on the bottom of the pot before you begin cooking.
Provided by onenickol
Categories Side Dish Vegetables
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- Combine water, 1/2 of the vinegar, and onion in a pot over high heat; add cabbage, sea salt, celery seed, onion powder, garlic powder, and black pepper. Pour the remaining vinegar over cabbage mixture. Cover pot and bring water to a boil; cook mixture for about 3 minutes.
- Stir cabbage mixture and return lid to pot; cook, stirring occasionally, until cabbage is tender and wilted, 10 to 15 minutes more.
Nutrition Facts : Calories 45 calories, Carbohydrate 10.2 g, Fat 0.2 g, Fiber 4 g, Protein 2.1 g, SaturatedFat 0.1 g, Sodium 193.4 mg, Sugar 5.4 g
Tips:
- Use a sharp knife to slice the pigtails into thin pieces.
- Do not overcook the pigtails, or they will become tough.
- To make the sauerkraut more flavorful, add a variety of spices, such as caraway seeds, juniper berries, and bay leaves.
- Serve the sauerkraut with mashed potatoes, boiled potatoes, or dumplings.
- Sauerkraut can be made ahead of time and stored in the refrigerator for up to 2 weeks.
Conclusion:
Sauerkraut with pigtails is a hearty and flavorful dish that is perfect for a cold winter day. The pigtails add a smoky and savory flavor to the sauerkraut, and the spices give it a complex and delicious taste. This dish is sure to please everyone at your table.
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