Deutsche Style Pork Sauerkraut Recipes

SLOW COOKER GERMAN-STYLE PORK ROAST WITH SAUERKRAUT AND POTATOES

Slow Cooker German-Style Pork Roast with Sauerkraut and Potatoes image

Pork loin becomes tender and delicious cooked slowly with sauerkraut and caraway seeds. This gets raves from my German father. My Irish husband loves it too!

Provided by Dianemwj

Categories World Cuisine Recipes European German

Time 8h20m

Yield 8

Number Of Ingredients 6

Ingredients

6 white potatoes, peeled and quartered
1 tablespoon minced garlic
salt and pepper to taste
1 (3 pound) boneless pork loin roast
1 (32 ounce) jar sauerkraut with liquid
2 teaspoons caraway seeds

Steps:

Place the potatoes, garlic, salt, and pepper in a slow cooker; stir to coat. Season the pork roast with salt and pepper; lay atop the potatoes. Pour the sauerkraut over the roast; sprinkle with caraway seeds.
Cook in slow cooker on Low 8 to 10 hours.

Nutrition Facts : Calories 385.5 calories, Carbohydrate 30.5 g, Cholesterol 82.9 mg, Fat 15.2 g, Fiber 7 g, Protein 31.3 g, SaturatedFat 5.5 g, Sodium 809.8 mg, Sugar 3.7 g

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

Ingredients

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

GERMAN PORK N SAUERKRAUT

German Pork N Sauerkraut image

I love the sweetness of the applesauce and the kraut. My grandma was German. You can easily increase the recipe by adding more ingredients. I add baby red potatoes while cooking. Slow cook to roast

Provided by Sandy One

Categories Pork

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs country-style pork ribs
1 medium onion, chopped
1 tablespoon cooking oil
1 (14 ounce) can German-style sweet sauerkraut
1 cup applesauce
2 tablespoons brown sugar
2 teaspoons caraway seeds, more to taste
1 teaspoon garlic powder
1/2 teaspoon pepper

Steps:

In a dutch oven, cook ribs and onion till ribs are browned and onion is tender.
Remove from heat.
Combine remaining ingredients and pour over ribs.
Cover and bake in oven 350 deg for 1 1/2-2hrs or until ribs tender, or place in Nesco or crock pot and cook on low 8 hours.

DEUTSCHE STYLE PORK & SAUERKRAUT

Deutsche Style Pork & Sauerkraut image

A delicious and flavorful German main dish. Leftovers can be used for making Reuben sandwiches and potato pancakes. The reserved bones can be used for making stock.

Provided by DaleInCO

Categories Pork

Time 2h

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 1/2 lbs baby back ribs
1 1/2 lbs smoked pork chops
1 lb pork kielbasa or 1 lb bratwurst
4 (14 ounce) cans sauerkraut (ensure that the sauerkraut is natural without any added vinegar, sugar, spices)
1 cup water
1 large bay leaf
8 whole black peppercorns
5 lbs potatoes, peeled and boiled

Steps:

Remove the membrane (stomach lining) from the ribs and cut off excessive fat. Rinse under cold running water and pat dry with paper towels. Season the ribs with garlic powder, salt and pepper and place on a rack in a baking pan. Bake in a preheated 400 degree oven for 40 minutes or till the ribs are nicely browned.
Meanwhile, slice the kielbasa into 3" pieces then slice each piece lengthwise. Or cut the bratwursts in half crosswise then slice them lengthwise. Spray a large skillet with vegetable oil and brown the cut side of the meat slices in a skillet over medium heat till lightly browned. Remove the meat from the skillet and set the meat aside on a plate.
When the ribs are done, cut into single rib portions and place into an 8 quart stockpot. Add the peppercorns and the ribs to the pot.
Cut off any fat from the smoked pork chops and place into the stockpot.
Add the bay leaf and the peppercorns to the stockpot. Add the prepared kielbasa or bratwurst, un-drained sauerkraut and water to the stockpot. Bring to a boil, lower the heat to low, cover and simmer for about 1 hour. Remove the bay leaf and the peppercorns from the pot and discard them before serving the pork & kraut.
Meanwhile, peel the potatoes and boil in salted water till fork tender.
Cut the meat from the smoked pork chops, cut the meat into bite sized pieces, return the meat to the pot and reserve the bones for making pork stock in the future.
Serve with boiled potatoes. My Deutsche family smashes the potatoes on one side of their plates with a fork then they smear some butter over the potatoes. Follow with topping the potatoes with some kraut and kraut juice and placing some meat on the vacant side of their plates. Refrigerate any leftover pork and kraut in a sealable plastic storage bag. Reserve and refrigerate any leftover potatoes in a sealable plastic storage bag for making potato pancakes.
Guten Appetit.

Nutrition Facts : Calories 1118, Fat 62, SaturatedFat 21.9, Cholesterol 208.6, Sodium 2723.8, Carbohydrate 80.1, Fiber 16.4, Sugar 9.1, Protein 62.9

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