Braised Sauerkraut Pressure Cooker Recipes

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EMERIL'S NEVER ENOUGH PORK BEER-BRAISED SAUERKRAUT



Emeril's Never Enough Pork Beer-Braised Sauerkraut image

Provided by Food Network

Categories     main-dish

Time 3h20m

Yield 8 to 10 servings

Number Of Ingredients 16

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

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.

BRAISED SAUERKRAUT - PRESSURE COOKER



Braised Sauerkraut - Pressure Cooker image

Entered for safe-keeping, Steffen's Mom's German recipe, from steffensdinners.com. Takes about 20 minutes of pressure cooking. If the canned sauerkraut is very salty, soak for 2-3 hours in water. Change the soaking water every hour.

Provided by KateL

Categories     Pork

Time 43m

Yield 8-10 serving(s)

Number Of Ingredients 5

4 lbs canned sauerkraut, drained (jars or cans, ~2kg)
2 tablespoons unsalted butter
2 ounces bacon, diced
1 small onion, chopped (~70g)
2 cups dry white wine (~500ml)

Steps:

  • Set the pressure cooker over medium heat.
  • Add butter and bacon. Cook bacon for 2-3 minutes.
  • Add caraway seeds and onions. Cook until onions have softened, do not brown them.
  • Add drained sauerkraut. Stir to coat with the fat. Cook for 2-3 minutes.
  • Add white wine.
  • Put on lid, bring up to high pressure, then adjust to just maintain high pressure. Cook for 15 minutes.
  • Remove from heat. Let stand until cooker has depressurized naturally.
  • Serve immediately or let cool down, refrigerate and reheat before serving. Steffen says it is even better reheated.

Nutrition Facts : Calories 152.8, Fat 6.4, SaturatedFat 3, Cholesterol 12.4, Sodium 1563.2, Carbohydrate 12.1, Fiber 6.7, Sugar 5, Protein 3.1

BRAISED SAUERKRAUT



Braised Sauerkraut image

Provided by Food Network

Categories     main-dish

Time 9h5m

Yield 6 to 8 servings

Number Of Ingredients 13

4 pounds (8 cups) sauerkraut, drained, well rinsed, and squeezed dry
1 medium onion, peeled and cut into 1/4-inch slices
1 medium carrot, peeled, cut lengthwise in half, then crosswise into thin semicircles
2 garlic cloves, peeled and crushed
1 1/2 teaspoons caraway seeds
1 1/2 teaspoons dried thyme
2 bay leaves
12 juniper berries or 1/4 cup gin
Freshly ground black pepper to taste
8 ounces kielbasa, cut into 1/4-inch thick rounds
2 smoked pork hocks
2 cups dry white wine
4 cups low-sodium chicken broth

Steps:

  • Place the drained sauerkraut in the insert of a 4-quart slow cooker. Add the onion, carrot, garlic, caraway seeds, thyme, bay leaves, juniper berries or gin, and black pepper. Combine them thoroughly with a fork or with your hands. Scatter the kielbasa on top and bury the hocks in the sauerkraut. Pour in the wine and broth. Cover and cook on LOW for 9 hours, until the juices are bubbling and the sauerkraut has lost its crunch.
  • Remove the smoked hocks. If there is any meat on them, remove it and add it to the sauerkraut. Discard the bay leaves. Serve the braised sauerkraut as is with boiled potatoes, or use as a base for choucroute garni.

INSTANT POT® SAUERKRAUT



Instant Pot® Sauerkraut image

Put your Power Pressure Cooker XL™ or Instant Pot® to work and make an awesome kraut in no time! You can eat it hot, can it, or just put in canning jars with plastic lids and place in refrigerator. Who said you had to wait weeks for it in a crock?

Provided by Sally Schuyler Wieringa

Categories     Side Dish     Sauces and Condiments Recipes

Time 40m

Yield 6

Number Of Ingredients 4

1 head cabbage, coarsely chopped
1 cup white vinegar
¼ cup water
¼ cup salt

Steps:

  • Place cabbage in the pot of a multi-functional electric pressure cooker. Add vinegar, water, and salt. Stir and cover.
  • Lock the lid, close the vent, and select Chicken/Meat setting according to manufacturer's instructions. Set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Nutrition Facts : Calories 50 calories, Carbohydrate 11.4 g, Fat 0.2 g, Fiber 4.9 g, Protein 2.5 g, SaturatedFat 0.1 g, Sodium 3927.6 mg, Sugar 6.3 g

SIMPLE SPARERIB & SAUERKRAUT SUPPER



Simple Sparerib & Sauerkraut Supper image

This recipe simplifies our busy lives and lets us celebrate family time with a hearty meal that is on the table fast. - Donna Harp, Cincinnati, Ohio

Provided by Taste of Home

Categories     Dinner

Time 6h30m

Yield 6 servings.

Number Of Ingredients 13

1 pound fingerling potatoes
1 medium onion, chopped
1 medium Granny Smith apple, peeled and chopped
3 slices thick-sliced bacon strips, cooked and crumbled
1 jar (16 ounces) sauerkraut, undrained
2 pounds pork spareribs
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
3 tablespoons brown sugar
1/4 teaspoon caraway seeds
1/2 pound smoked Polish sausage, cut into 1-inch slices
1 cup beer

Steps:

  • Place the potatoes, onion, apple and bacon in a 6-qt. slow cooker. Drain sauerkraut, reserving 1/3 cup liquid; add sauerkraut and reserved liquid to slow cooker., Cut spareribs into serving-size portions; sprinkle with salt and pepper. In a large skillet, heat oil over medium-high heat; brown ribs in batches. Transfer to slow cooker; sprinkle with brown sugar and caraway seeds., Add sausage; pour in beer. Cover and cook on low for 6-7 hours or until ribs are tender.

Nutrition Facts : Calories 590 calories, Fat 37g fat (13g saturated fat), Cholesterol 118mg cholesterol, Sodium 1285mg sodium, Carbohydrate 32g carbohydrate (13g sugars, Fiber 4g fiber), Protein 30g protein.

PRESSURE-COOKER SAUERBRATEN



Pressure-Cooker Sauerbraten image

One of my all-time favorite German dishes is sauerbraten, but I don't love that it normally takes five to 10 days to make. Using an electric pressure cooker, I think I've captured that same distinctive flavor in less than two hours. -James Schend, Deputy Editor, Taste of Home

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 15

4 whole cloves
4 whole peppercorns
1 bay leaf
1/2 cup water
1/2 cup white vinegar
2 teaspoons sugar
1/2 teaspoon salt
Dash ground ginger
1 pound boneless beef top round steak, cut into 1-inch cubes
3 medium carrots, cut into 1/2-inch slices
2 celery ribs, cut into 1/2-inch slices
1 small onion, chopped
1/3 cup crushed gingersnaps
Hot cooked egg noodles
Optional: Chopped fresh parsley and coarsely ground pepper

Steps:

  • Place cloves, peppercorns and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. In a large bowl, combine the water, vinegar, sugar, salt and ginger. Add beef and spice bag; let stand at room temperature for 30 minutes., Transfer all to a 6-qt. electric pressure cooker. Add carrots, celery and onion. Lock the lid and close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Quick-release pressure. Select saute setting and adjust for medium heat; bring liquid to a boil. Discard the spice bag. Stir in gingersnaps; cook and stir until thickened, about 3 minutes. Serve with egg noodles. If desired, top with parsley and pepper., Freeze option: Freeze cooled sauerbraten in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

Nutrition Facts : Calories 228 calories, Fat 5g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 436mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges

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Top Asked Questions

Can you make sauerkraut in a pressure cooker?
Sauerkraut is an iconic German recipe that has a distinct flavor and a surprisingly healthy nutritional profile. Making sauerkraut may seem complicated, but you can easily make flavorful sauerkraut recipes using a pressure cooker. The following is a delicious sauerkraut pressure cooker recipe that will delight your taste buds. 1. Classic Sauerkraut
How to cook sauerkraut in a brine?
Or make a compromise and add ¼ of the brine plus ¼ of water to the sauerkraut. Lower the temperature, cover the pot with a lid and let the sauerkraut braise for 15 minutes. STEP 4: After 15 minutes, stir in sugar. (photo 5) Add flour and mix. (photo 6) Cook on low heat for a further 15 minutes.
How do you cook sauerkraut with bacon and butter?
(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.
How to cook meat in a pressure cooker?
At this point, turn off the pressure cooker. Then, add your water, vinegar, and salt. Stir until the mixture is well combined, then lock the lid on your pressure cooker. Select the “Meat” setting and cook for 15 minutes in this setting. It will take about 10-15 minutes for the pressure to build, and then it should cook for 15 minutes.

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