Sauerkraut recipes - 3 recipes
Top rated Sauerkraut recipes
Country Pork Ribs with Apples and Sauerkraut
By WheretheMagicHappens
Cold weather comfort in a bowl
- 4 pounds Boneless Pork Ribs
- 1 cup Flour
- 2-3 tablespoons Vegetable Oil
- Salt and Pepper, about a teaspoon each
- 1 32 ounce jar Steinfeld's Home Style Sauerkraut, undrained (or equal amount of brand available in your area)
- 3 Apples, peeled and cubed
- 1 20 ounce can Crushed Pineapple, undrained
- 1 medium Onion, peeled and sliced
- 3-5 cloves Garlic, minced
- 1 tablespoon Caraway Seed
- 2-3 Bay Leaves
- Salt and pepper to taste
Hungarian pork and sauerkraut casserole
By ROBandSEAN
This layered sausage and sauerkraut dish comes from the Transylvania, or Erdély, region of Hungary and Romania
- Rice -- 1 cup
- Stock or water -- 2 cups
- Oil -- 2 tablespoons
- Paprika -- 2 tablespoons
- Onions, minced -- 2
- Pork butt or shoulder, cut into 1-inch cubes -- 1 pound
- Spicy pork sausage (see variations), sliced into rounds -- 1/2 pounds
- Stock or water -- 1 1/2 cups
- Salt and pepper -- to taste
- Sauerkraut, rinsed and squeezed dry -- 2 pounds
- Hard-boiled eggs (optional), sliced into rounds -- 3
- Sour cream -- 1 cup
- Bacon -- 4 pieces
- Paprika -- 1 teaspoon
Emeril's Never Enough Pork Beer-Braised Sauerkraut
By KristaSteinbuhler
Preheat the oven to 325 degrees F
- 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
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