Best 12 Sausages And Pork Chops Baked With Fruited Sauerkraut Recipes

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In this comprehensive culinary journey, we present a delightful array of recipes featuring the harmonious union of sausages, pork chops, and the tangy zest of fruited sauerkraut. Embark on a taste-bud tantalizing expedition with our featured dishes:

1. **Sausages and Pork Chops Baked with Fruited Sauerkraut:** This classic combination of savory sausages and tender pork chops takes center stage. Nestled amidst a vibrant tapestry of fruited sauerkraut, this dish offers a symphony of flavors that will leave you craving for more.

2. **Sauerkraut Stuffed Pork Chops:** Experience a culinary twist with our sauerkraut stuffed pork chops. Tender pork chops are meticulously crafted with a flavorful sauerkraut filling, creating a delectable surprise in every bite.

3. **Sauerkraut and Sausage Soup:** Warm your soul with a hearty bowl of sauerkraut and sausage soup. Brimming with juicy sausages, tangy sauerkraut, and an array of aromatic herbs, this soup is a soothing elixir for cold winter nights.

4. **Fried Apples and Sauerkraut:** Discover a unique side dish that complements your main course flawlessly. Fried apples and sauerkraut come together in a harmonious blend of sweet and sour, offering a delightful contrast to the savory flavors of the sausages and pork chops.

5. **Pork Schnitzel with Sauerkraut:** Indulge in a traditional German delicacy, pork schnitzel with sauerkraut. Tenderized pork cutlets are coated in a crispy breadcrumb crust and pan-fried to perfection, served alongside a bed of savory sauerkraut and tangy mustard sauce.

6. **Kielbasa and Sauerkraut:** Embark on a Polish culinary adventure with kielbasa and sauerkraut. Succulent kielbasa sausage is braised in a flavorful sauerkraut mixture, infusing each bite with a symphony of smoky, tangy, and savory notes.

7. **Sweet and Sour Pork Chops with Sauerkraut:** Experience a taste sensation like no other with sweet and sour pork chops with sauerkraut. Tangy sauerkraut meets the sweet and tangy sauce, enveloping tender pork chops in a vibrant explosion of flavors.

8. **Smoked Sausage and Sauerkraut Casserole:** Dive into a comforting casserole featuring smoked sausage and sauerkraut. Layers of succulent smoked sausage, tangy sauerkraut, tender potatoes, and creamy cheese come together in perfect harmony, creating a dish that is both hearty and satisfying.

Each recipe is meticulously crafted to guide you through the culinary process, ensuring that every dish turns out flavorful and delectable. Whether you're a seasoned home cook or just starting your culinary journey, these recipes will inspire you to create memorable meals that will tantalize your taste buds and leave your loved ones asking for seconds.

Check out the recipes below so you can choose the best recipe for yourself!

KNOCKS AND CHOPS: KNOCKWURST WITH SPICED SAUERKRAUT AND SMOKED PORK CHOPS WITH BACON, APPLE AND ONION



Knocks and Chops: Knockwurst with Spiced Sauerkraut and Smoked Pork Chops with Bacon, Apple and Onion image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 18

1 (16-ounce) package (4 links) knockwurst
1 tablespoon butter
1 pound sauerkraut, rinsed and drained
1 teaspoon caraway seeds
1 bay leaf
1/2 teaspoon whole peppercorns
1 cup dark German beer
Spicy mustard
1 loaf pumpernickel, sliced
1 tablespoon extra-virgin olive oil
3 slices bacon, chopped
1 medium to large yellow onion, quartered then thinly sliced
1 green apple, cored and thinly sliced
6 thin cut boneless smoked pork chops, halved on an angle, available near packaged ham in meat case
1 cup dark German beer
1/2 pound each of 2 cheese selections such as: beer kaese, bruder basil, muenster
Sour pickles
1 bag Bavarian pretzels

Steps:

  • Pierce the casings of knockwurst and arrange in medium skillet. Add 1 inch of water, bring to a simmer and warm wursts through. Remove from the pan. Drain the skillet and add butter. Melt butter over medium heat. Cut each knockwurst into 1/3 and add back to the pan to crisp casings. Add sauerkraut to the pan, sprinkle in caraway, add bay leaf and peppercorns. Pour the beer into the skillet. When the beer comes to a bubble reduce heat to simmer.
  • Heat a second skillet over medium high. Add oil, 1 turn of the pan and add chopped bacon. When the bacon renders its fat, add onions and saute 3 to 5 minutes, then add sliced apples and saute mixture another 2 or 3 minutes. Add smoked chops to the pan and caramelize meat on both sides, 2 or 3 minutes. Remove chops to a plate and loosely cover with foil. Pour the beer into the pan and reduce heat to a simmer.
  • When you are ready to serve, cut several slices of pumpernickel in half down the middle. Place a bowl of spicy mustard alongside the pumpernickel bread for passing at the table.
  • Place 2 or 3 chunks of the knockwurst on each dinner plate on a bed of spiced sauerkraut. Serve 3 pieces of smoked pork chops topped with bacon, apples and onions. Place deli style large dill or half sour pickles, German cheeses and pretzels out for an evening of uber snacking!

SAUSAGES AND PORK CHOPS BAKED WITH FRUITED SAUERKRAUT RECIPE



SAUSAGES AND PORK CHOPS BAKED WITH FRUITED SAUERKRAUT Recipe image

Fool proof Thai Red Curry Chicken. Served with steamed rice.

Number Of Ingredients 1

1 2-pound jar sauerkraut, drained 5 bacon slices, chopped 4 pork loin chops (each about 1 1/4 inches thick) 4 assorted fully cooked sausages (such as bratwurst and knockwurst) 2 cups chopped onions 1 cup chopped carrots 2 1/2 cups canned chicken broth 1 cup dry white wine 1/2 cup quartered dried apricots (about 3 ounces) 1/2 cup quartered prunes (about 3 1/2 ounces) Assorted mustards

Steps:

  • Place sauerkraut in large bowl. Fill bowl with enough cold water to cover
  • soak 30 minutes. Drain. Preheat oven to 350°F. Cook bacon in heavy large Dutch oven over medium-high heat until brown and almost crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels. Add pork chops to Dutch oven
  • cook over medium-high heat until golden, about 6 minutes per side. Transfer to plate. Add sausages to Dutch oven
  • stir until golden, about 3 minutes. Transfer to plate with pork chops. Reduce heat to medium. Add onions and carrots to Dutch oven and sauté until tender, about 8 minutes. Add broth, wine, sauerkraut, and bacon to Dutch oven
  • stir to blend. Cover and bake 45 minutes. Mix apricots and prunes into sauerkraut. Arrange pork chops and sausages over sauerkraut. Cover Dutch oven
  • bake until chops are cooked through and most of liquid is absorbed, about 30 minutes. Serve hot, passing mustards separately.

Nutrition Facts : Calories 500

PORK CHOPS WITH BEER SAUERKRAUT



Pork Chops with Beer Sauerkraut image

This is the smell of Cleveland in late fall. Show up at the Municipal Parking Lot to tailgate before any home football game and you'll see a million variations on the theme of pork, kraut, and beer. The hoppy beer-I like Commodore Perry IPA from Great Lakes Brewing- deglazes the pan and makes a great sauce for the chops. Go Browns!

Provided by Michael Symon : Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 11

1 teaspoon paprika
1/2 teaspoon coriander seeds, toasted and ground
Kosher salt and freshly ground black pepper
Four 4-ounce boneless pork chops, each 1/4-inch thick
3 tablespoons olive oil
2 cups thinly sliced red onions
1 cup sauerkraut
1 cup IPA-style beer
1/3 cup fresh flat-leaf parsley leaves, chopped
Put a large skillet over high heat.
Whole grain mustard, for serving

Steps:

  • Combine the paprika, coriander, 1 teaspoon salt and black pepper to taste in a small bowl. Season both sides of the pork with this spice mixture.
  • Add the oil to the preheated skillet. Add the pork in a single layer in the pan. Cook, without moving, until lightly golden brown, about 1 minute. Flip the meat and scoot to the outer edges of the pan. To the open space in the middle, add the onions and a pinch of salt. Cook for 2 minutes, stirring the onions occasionally.
  • Add the sauerkraut and continue cooking until the onions have softened and the sauerkraut turns golden brown, about 1 1/2 minutes. Add the beer and deglaze the pan, scraping with a wooden spoon to get up the browned bits on the bottom of the pan. Cook until the sauce reduces slightly, about 30 seconds.
  • Remove from the heat and stir in the parsley. Serve the pork chops topped with the sauerkraut mixture, any accumulated juices and mustard.

KIELBASA,CHOPS,APPLES & SAUERKRAUT BAKE



Kielbasa,Chops,Apples & Sauerkraut Bake image

My Mom's recipe. One of my all time favs!!! It is actually two meals in one. I like pork chops with kraut and I like sausage with kraut also, I love the way the sausage flavors the kraut. So I made both. Tonight Wel have the pork chops with kraut and applesauce, and tomorrow we will have the Polish sausage on nice rolls covered in kraut with some spicy mustard. ;) Two great fall meals!!

Provided by Lisa G. Sweet Pantry Gal @2sweetinc

Categories     Pork

Number Of Ingredients 10

2 bag(s) sauerkraut 16 oz
3 tablespoon(s) brown sugar
4 - thick cut pork chops salted
4 - polish sausage links
1 teaspoon(s) caraway seeds
1/2 teaspoon(s) cinnamon
1 teaspoon(s) pepper
1 medium onion thinly sliced
1 - granny smith apple thinly sliced
1 cup(s) gingerale

Steps:

  • Pre heat oven to 350. Rinse and drain kraut and lay on bottom of shallow baking dish. Sprinkle with caraway seeds, brown sugar and pepper. Lay salted pork chops and sausage on top.
  • Sprinkle chops with cinnamon and more pepper. Slice apples and onions and place on top of chops and sausage. Pour gingerale over top and cover with tin foil and bake for 1 hour. Remove tin foil and bake for another 15-20min till golden brown.

FRUITED PORK CHOPS



Fruited Pork Chops image

Here's one of my favorite slow-cooker recipes. I often prepare these tender chops with pineapple sauce for guests and serve them with brown rice. -Cindy Ragan, North Huntingdon, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 4h25m

Yield 6 servings.

Number Of Ingredients 14

3 tablespoons all-purpose flour
1-1/2 teaspoons dried oregano
3/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
6 boneless pork loin chops (5 ounces each)
1 tablespoon olive oil
1 can (20 ounces) unsweetened pineapple chunks
3/4 cup unsweetened pineapple juice
1/4 cup water
2 tablespoons brown sugar
2 tablespoons dried minced onion
2 tablespoons tomato paste
1/4 cup raisins

Steps:

  • Combine flour, oregano, salt, garlic powder and pepper in a shallow dish; coat chops, 1 at a time. In a nonstick skillet, brown the chops in olive oil on both sides. Transfer to a 5-qt. slow cooker., Drain pineapple, reserving juice; set pineapple aside. In a bowl, combine the 3/4 cup pineapple juice with reserved pineapple juice. Stir in the water, brown sugar, onion and tomato paste; pour over chops. Sprinkle with raisins., Cover and cook on low until meat is tender, 4-5 hours. Stir in pineapple chunks. Cover and cook 15 minutes longer or until heated through.

Nutrition Facts : Calories 342 calories, Fat 10g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 341mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges

GERMAN PORK CHOPS AND SAUERKRAUT



German Pork Chops and Sauerkraut image

As a soldier during WWII my Dad learned to make this hearty pork dish from a local German woman during the Allied occupation of Germany. I don't know the German name for it, but it is delicious!

Provided by Pat Mathena Oglesby

Categories     World Cuisine Recipes     European     German

Time 1h10m

Yield 8

Number Of Ingredients 6

8 center cut pork chops
2 pounds sauerkraut, drained
1 large red apple, diced
1 onion, chopped
1 cup brown sugar
1 tablespoon caraway seeds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat a large nonstick skillet over medium-high heat, and brown the pork chops on both sides, about 5 minutes per side. Place the chops into a 9x13-inch baking dish.
  • Mix the sauerkraut, apple, onion, brown sugar, and caraway seeds in a bowl until well combined, and spread the sauerkraut mixture over the pork chops. Cover the dish with aluminum foil.
  • Bake in the preheated oven until the pork is no longer pink inside, about 45 minutes. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 362.6 calories, Carbohydrate 38.6 g, Cholesterol 70.2 mg, Fat 10.4 g, Fiber 4.4 g, Protein 29.2 g, SaturatedFat 4 g, Sodium 800 mg, Sugar 32.5 g

SAUSAGES AND PORK CHOPS BAKED WITH FRUITED SAUERKRAUT



Sausages and Pork Chops Baked with Fruited Sauerkraut image

Categories     Bake     Sauté     Dinner     Prune     Apricot     Bacon     Pork Chop     Sausage     Oktoberfest     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 11

1 2-pound jar sauerkraut, drained
5 bacon slices, chopped
4 pork loin chops (each about 1 1/4 inches thick)
4 assorted fully cooked sausages (such as bratwurst and knockwurst)
2 cups chopped onions
1 cup chopped carrots
2 1/2 cups canned chicken broth
1 cup dry white wine
1/2 cup quartered dried apricots (about 3 ounces)
1/2 cup quartered prunes (about 3 1/2 ounces)
Assorted mustards

Steps:

  • Place sauerkraut in large bowl. Fill bowl with enough cold water to cover; soak 30 minutes. Drain.
  • Preheat oven to 350°F. Cook bacon in heavy large Dutch oven over medium-high heat until brown and almost crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels. Add pork chops to Dutch oven; cook over medium-high heat until golden, about 6 minutes per side. Transfer to plate. Add sausages to Dutch oven; stir until golden, about 3 minutes. Transfer to plate with pork chops. Reduce heat to medium. Add onions and carrots to Dutch oven and sauté until tender, about 8 minutes.
  • Add broth, wine, sauerkraut, and bacon to Dutch oven; stir to blend. Cover and bake 45 minutes.
  • Mix apricots and prunes into sauerkraut. Arrange pork chops and sausages over sauerkraut. Cover Dutch oven; bake until chops are cooked through and most of liquid is absorbed, about 30 minutes. Serve hot, passing mustards separately.

BAKED PORK CHOPS WITH SAUERKRAUT



Baked Pork Chops with Sauerkraut image

This is a super-easy recipe for pork chops. I pan-fry the chops first and then bake them with sauerkraut, apple, onion, and brown sugar. Delicious!

Provided by mannkochtgut

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h5m

Yield 4

Number Of Ingredients 8

4 pork chops
salt and freshly ground black pepper to taste
1 tablespoon oil, or as needed
1 (20 ounce) can sauerkraut, drained
1 apple - peeled, cored, and diced
1 onion, finely chopped
¼ cup brown sugar
½ tablespoon caraway seeds

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.
  • Rub pork chops with salt and pepper on both sides. Heat oil in a skillet over medium-high heat and pan-fry pork chops on both sides until browned, 5 to 7 minutes per side. Place browned pork chops into the prepared casserole dish.
  • Combine sauerkraut, apple, onion, brown sugar, and caraway seeds in a bowl; cover pork chops with the mixture. Cover dish with aluminum foil.
  • Bake pork chops in the preheated oven until no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 360.8 calories, Carbohydrate 30 g, Cholesterol 70.1 mg, Fat 13.9 g, Fiber 5.8 g, Protein 29.8 g, SaturatedFat 4.5 g, Sodium 1011.3 mg, Sugar 21.6 g

SAUTEED PORK CHOPS WITH SAUERKRAUT



Sauteed Pork Chops with Sauerkraut image

Categories     Onion     Sauté     Christmas     Quick & Easy     Dinner     Bacon     Pork Chop     Oktoberfest     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 2

Number Of Ingredients 8

1 slice of lean bacon, chopped
1 small onion, sliced thin
3/4 teaspoon caraway seeds
1 1/2 cups sauerkraut (about 1/2 pound), rinsed and drained
1/2 cup apple juice
two 1-inch-thick loin pork chops
1 tablespoon vegetable oil
2 tablespoons finely chopped fresh dill

Steps:

  • In a heavy saucepan cook the bacon over moderate heat, stirring, until it is crisp, add the onion, and the caraway seeds, and cook the mixture, stirring, until the onion is golden. Add the sauerkraut and the apple juice and simmer the mixture, covered, for 20 minutes.
  • While the sauerkraut mixture is the simmering, sprinkle both sides of the chops with salt, let the chops stand between layers of paper towel for 10 minutes, and season them with pepper. In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the chops for 5 to 6 minutes on each side, or until they are just cooked through. Stir 1 tablespoon of the dill into the sauerkraut mixture and transfer the mixture to a heated platter. Top the sauerkraut mixture with the chops and sprinkle the chops with the remaining 1 tablespoon dill.

PORK CHOPS BAKED IN PEAR SAUERKRAUT



Pork Chops Baked in Pear Sauerkraut image

Served with mashed potatoes, this meal reminds me of time I spent in Germany. A real German hausfrau would cook up an apple in her sauerkraut, but using baby food is a real time-saver and still softens the flavor of the sauerkraut and makes it delicious.

Provided by hudelei

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 tablespoon vegetable oil
4 boneless center cut pork chops, 1/2 inch thick (4 to 5 oz. each)
1/4 teaspoon pepper
1/8 teaspoon salt
1 lb sauerkraut (bagged, not canned!)
1 (6 ounce) jar pear baby food or 1 (6 ounce) jar apple baby food

Steps:

  • Heat oven to 375°F.
  • Heat oil in a large ovenproof skillet over medium heat.
  • Add pork chops and cook about 2 minutes per side, turning once, until lightly browned.
  • Remove skillet from heat and remove chops to a plate.
  • Sprinkle with pepper and salt.
  • Meanwhile drain sauerkraut, rinse under cold water, and squeeze dry with paper towels.
  • Mix sauerkraut and puréed pears in the skillet.
  • Top with pork chops.
  • Bake uncovered, 18 to 20 minutes, until centers of chops are opaque and barely pink.
  • Serve with mashed potatoes.
  • Note: My supermarket stores the bagged sauerkraut in the meat section near the bratwurst and other sausages.
  • It really is better tasting than any of the canned or jarred kinds I've tried, if you can find it.

PORK CHOPS WITH SAUERKRAUT



Pork Chops with Sauerkraut image

With just a few ingredients, you can bring hearty flavors home with this classic pork chops and sauerkraut recipe. You can't go wrong with the basics, if the basics are this beautifully made.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 7

2 tablespoons olive or vegetable oil
4 bone-in pork loin chops, thin cut (about 1 lb)
1 teaspoon salt
1/4 teaspoon pepper
1 lb small red potatoes, cut into 1/4-inch wedges
1 can (1 lb) sauerkraut, drained
1 teaspoon parsley flakes

Steps:

  • In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. Sprinkle pork with 1/2 teaspoon of the salt and the pepper; cook pork in oil 5 to 8 minutes, turning once, until brown. Remove pork from skillet; cover to keep warm.
  • In same skillet, heat remaining tablespoon oil. Sprinkle potatoes with remaining 1/2 teaspoon salt; cook potatoes in oil 7 to 10 minutes, stirring occasionally, until just starting to brown. Add pork. Stir in sauerkraut and parsley.
  • Cover; cook 7 to 10 minutes or until pork is no longer pink in center and potatoes are tender. Serve pork over sauerkraut.

Nutrition Facts : Calories 340, Carbohydrate 24 g, Cholesterol 70 mg, Fat 1, Fiber 5 g, Protein 27 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1300 mg, Sugar 1 g, TransFat 0 g

SAUERKRAUT SMOTHERED WITH PORK CHOPS AND SAUSAGE



Sauerkraut Smothered With Pork Chops and Sausage image

Make and share this Sauerkraut Smothered With Pork Chops and Sausage recipe from Food.com.

Provided by MarieRynr

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

6 slices bacon, coarsley chopped
1 medium onion, chopped
1 (22 -27 ounce) can sauerkraut, drained
2 carrots, thinly sliced
2 teaspoons brown sugar
3/4 cup chicken broth
1/2 cup dry white wine
4 -6 peppercorns
4 -6 juniper berries
2 -3 whole cloves
1 bay leaf, broken up
1 sprig parsley
2 -3 bratwursts
4 small pork chops
4 -8 smoked link sausage
2 potatoes, peeled and cut into bite sized pieces

Steps:

  • In a large skillet or electric frying pan, cook bacon until it just begins to brown. Pour off fat, then add onion. Saute until onion is transparent.
  • Stir in sauerkraut, carrots, brown sugar, chicken broth and wine.
  • Tie up spices and herbs in a small bag of cheesecloth. Bury in the center of the sauerkraut mixture. Cover and simmer 10 minutes.
  • Diagonally score 1 side of each bratwurst. In a separate skillet brown the bratwurst and pork chops.
  • After the sauerkraut mixture has simmered 10 minutes, add potatoes, working them down into the mixture. Top with browned bratwurst and pork chops. Cover and simmer 15 minutes.
  • Add smoked sausages. Simmer, covered another 15 minutes.
  • Remove pouch of seasonings before serving.

Tips:

  • Choose good quality pork chops and sausages. Look for chops that are evenly colored with little to no marbling, and sausages that are made with fresh, coarsely ground pork.
  • Don't overcrowd the pan when searing the pork chops and sausages. This will prevent them from cooking evenly.
  • Use a heavy-bottomed pan for searing the pork chops and sausages. This will help to prevent them from sticking.
  • Cook the pork chops and sausages over medium heat. This will help to prevent them from overcooking.
  • Don't overcook the pork chops and sausages. They should be cooked until they are just cooked through, but still slightly pink in the center.
  • Serve the pork chops and sausages with your favorite sides, such as sauerkraut, mashed potatoes, or roasted vegetables.

Conclusion:

This recipe for sausages and pork chops baked with fruited sauerkraut is a delicious and easy-to-make meal. The pork chops and sausages are seared until golden brown, then baked in a flavorful sauce made with sauerkraut, apples, and brown sugar. The result is a tender and juicy pork chop and sausage dish that is sure to please everyone at the table.

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