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Sauerkraut recipes - 3 recipes

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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
4.7/5 (6 Votes)

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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
4/5 (4 Votes)

By

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
0/5 (0 Votes)

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Emeril's Never Enough Pork Beer-Braised Sauerkraut Country Pork Ribs with Apples and Sauerkraut