German Sauerkraut W Bacon Sausage Baby Back Rib Recipes

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SAUSAGE AND SAUERKRAUT



Sausage and Sauerkraut image

This is a recipe from a sweet old German lady I used to attend church with. Allow for plenty of time to prepare and cook this dish. It is definitely worth the time and effort! Serve with hot German potato salad and red cabbage.

Provided by DOEMARK

Categories     World Cuisine Recipes     European     German

Time 3h35m

Yield 5

Number Of Ingredients 7

2 pounds sauerkraut, rinsed and drained
1 tablespoon caraway seeds
¼ cup brown sugar
1 apple, diced
½ pound bacon, cut into 1-inch pieces
1 large onion, chopped
1 ½ pounds kielbasa sausage, cut into 1-inch thick slices

Steps:

  • Place the sauerkraut, caraway seeds, brown sugar, and apple into a large saucepan over medium-low heat, and bring the mixture to a simmer. Reduce heat to low, and cook for 2 hours, stirring occasionally.
  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
  • Place the bacon and onion into a skillet over medium heat, and cook until the bacon is almost crisp and the onion is beginning to brown, about 10 minutes. Stir the bacon mixture into the sauerkraut. In the same skillet, brown the kielbasa sausage in the remaining bacon grease until the sausage begins to brown, 10 to 15 minutes; stir into the sauerkraut mixture. Spoon the sauerkraut and sausage mixture into the prepared baking dish.
  • Bake in the preheated oven until bubbling, about 1 hour.

Nutrition Facts : Calories 777.2 calories, Carbohydrate 28.6 g, Cholesterol 128.2 mg, Fat 62.3 g, Fiber 6.5 g, Protein 24.6 g, SaturatedFat 26.4 g, Sodium 2702.1 mg, Sugar 20.2 g

GERMAN SAUERKRAUT AND COUNTRY RIBS



German Sauerkraut and Country Ribs image

This is just plain good. Serve with mashed potatoes and chew slowly to enjoy. If you are not a fan of caraway seeds just omit them.

Provided by Baby Chevelle

Categories     One Dish Meal

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 6

3 lbs country-style pork ribs or 3 lbs spareribs
2 lbs bulk sauerkraut
1 teaspoon caraway seed
1 teaspoon celery seed
1/2 cup barley
1 dash pepper

Steps:

  • Wash and cut pork into seving size pieces.
  • Mix all ingredients together.
  • Do NOT rinse kraut.
  • Simmer slowly about 3 hours, adding a bit of water as needed.

Nutrition Facts : Calories 948.2, Fat 64.7, SaturatedFat 22.3, Cholesterol 234.7, Sodium 1701.5, Carbohydrate 27.1, Fiber 9.9, Sugar 4.2, Protein 62.9

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.

ROASTED SAUERKRAUT AND BACON



Roasted Sauerkraut And Bacon image

Provided by Nancy Harmon Jenkins

Categories     dinner, casseroles, side dish

Time 4h

Yield 4 servings

Number Of Ingredients 11

1 tablespoon black peppercorns
6 juniper berries
2 sprigs fresh rosemary, leaves only
1 teaspoon fresh winter savory leaves, chopped
1 teaspoon fresh thyme leaves
6 fennel seeds
1 12-ounce slab smoked meaty bacon, preferably nitrate-free, rind removed
1/4 cup sweet apple cider
2 pounds naturally fermented sauerkraut (see note)
1 1/2 pounds small Yukon Gold or other yellow-fleshed potatoes
Sea salt and ground black pepper

Steps:

  • Heat oven to 275 degrees. Place peppercorns in a small skillet over medium-high heat. Toast until they are crisp and give off a nutty aroma. Transfer to a mortar and grind to a coarse powder, gradually adding and pounding in juniper berries, rosemary, savory, thyme and fennel seeds.
  • Rub bacon well with mixture, shaking off excess. Place bacon in a small ovenproof dish. Add cider and enough water to come halfway up sides of bacon. Cover lightly with foil and bake 3 hours, turning bacon halfway during cooking. Check occasionally and add boiling water as necessary to maintain level of liquid in dish. Remove dish from oven and cool until warm; bacon should be very tender but intact. Place a heavy plate on bacon to weight it as it cools. Place dish in refrigerator for 2 hours.
  • Heat oven to 350 degrees. Drain sauerkraut and place in a ceramic baking dish. Break bacon slab into large irregular pieces or cut into 1 1/2-inch cubes, and scatter over kraut. Remove 2 tablespoons of solidified fat from bacon dish, and reserve. Stir remaining jelled liquid and fat in dish, adding enough water so there is about 1/2 cup in dish. Spoon about 1/3 cup over bacon and kraut, cover, and bake for 30 minutes.
  • While bacon and kraut bake, prepare potatoes: If potatoes have smooth skins, they need not be peeled. Cut in two lengthwise. Melt reserved fat in a medium skillet, and add potatoes cut-side down. Season to taste with salt and pepper. Sauté over medium heat until browned on bottoms, about 5 minutes. Turn and continue to cook for a few minutes, then add remaining braising liquid and remove from heat.
  • When kraut has cooked for 30 minutes, remove from oven and push kraut to one side of dish. Add potatoes and their liquid to other side, and return to oven until potatoes are tender, 15 to 20 minutes. Serve

Nutrition Facts : @context http, Calories 559, UnsaturatedFat 21 grams, Carbohydrate 47 grams, Fat 35 grams, Fiber 13 grams, Protein 17 grams, SaturatedFat 12 grams, Sodium 2077 milligrams, Sugar 8 grams, TransFat 0 grams

DUTCH OVEN BABY BACK RIBS WITH SAUERKRAUT



Dutch Oven Baby Back Ribs with Sauerkraut image

Slow-roasted baby back ribs with sauerkraut - nicely flavored with caraway and white wine in a Dutch oven. A nice comfort food! Serve hot with spaetzle and warm bread.

Provided by RCHEISS

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Baby Back Ribs

Time 4h

Yield 3

Number Of Ingredients 6

1 slab baby back pork ribs
3 tablespoons caraway seeds
4 slices bacon
1 pound sauerkraut, drained
2 cups dry white wine
1 pinch salt and ground black pepper to taste

Steps:

  • Preheat the oven to 365 degrees F (185 degrees C). Cut slab of ribs into 3 equal segments.
  • Heat a saute pan over medium-low to low heat. Lightly toast caraway seeds until fragrant, about 30 seconds. Transfer seeds to a coffee grinder or mortar and pestle and grind until powdered; set aside.
  • Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool enough to handle, about 5 minutes. Leave the bacon fat in the pot. Mince the bacon.
  • Season rib pieces with 1/2 of the powdered caraway seeds, salt, and pepper. Set remaining powdered caraway aside.
  • Heat the Dutch oven over medium-high heat. Brown the rib pieces in the hot pot, working in batches and turning as needed, 3 to 5 minutes per piece. Set ribs aside on a plate. Add sauerkraut to the pot with remaining caraway powder and additional salt and pepper. Cook and stir for 5 to 8 minutes. Add bacon and white wine; cook for 5 to 6 minutes more. Return rib pieces and cover the pot.
  • Bake in the preheated oven until ribs are tender and wine has reduced, about 3 hours. Let rest for 8 to 10 minutes before serving.

Nutrition Facts : Calories 742.2 calories, Carbohydrate 14.3 g, Cholesterol 169.4 mg, Fat 45.3 g, Fiber 6.6 g, Protein 39.4 g, SaturatedFat 16.3 g, Sodium 1472.3 mg, Sugar 4.1 g

GERMAN SPARERIBS AND SAUERKRAUT



German Spareribs and Sauerkraut image

This scrumptious dish was introduced to me by my German college roommate many years ago. We fixed it in our dorm room, which was verbotten, so I always associate this meal with an electric fry pan. I seem to remember we cooked the potatoes with the ribs in the same pan, but I think boiling the potatoes separately is a better idea.

Provided by Mary Leverington

Categories     Pork

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 8

3 -4 lbs pork spareribs, cut into serving pieces
1 large onion, sliced
5 cloves garlic, sliced
2 granny smith apples, chopped (you can leave the skins on)
1 can cream of mushroom soup
1 (28 ounce) can sauerkraut, drained and rinsed well
salt and pepper
12 medium red potatoes

Steps:

  • Brown spareribs in a large frying pan on medium heat until most of the fat has been rendered.
  • Remove to a platter temporarily as you fry each batch.
  • Brown the sliced onions and then add the garlic and cook another minute or two, but do not brown the garlic.
  • Remove onions and garlic from the pan briefly with a slotted spoon and pour off any fat that may have accumulated.
  • Place mushroom soup and sauerkraut in the pan and stir well and scrape up any browned bits that may have stuck to the pan.
  • Add onions, garlic, and apples and stir again.
  • Place spareribs on top and cover pan.
  • Cook for about an hour on low, stirring occasionally.
  • Be cautious in adding any salt because of the sauerkraut, but taste and season accordingly.
  • Boil potatoes in salted water until just barely fork-tender.
  • Serve the sauce over the potatoes.

OLD-COUNTRY SAUERKRAUT 'N' RIBS



Old-Country Sauerkraut 'N' Ribs image

This simple one-pan dish is a complete meal and takes little time to prepare . Whenever I served this to my family I felt they were getting a hearty meal. It became a favorite. -Helen Wentz North Fort Myers, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 1h40m

Yield 2 servings.

Number Of Ingredients 6

1 medium baking potatoes, cut into 1-1/2-inch chunks
1 can (8 ounces) sauerkraut, rinsed and well drained
1 pound pork baby back ribs
1/4 cup ketchup
1/4 cup molasses
3 tablespoons Worcestershire sauce

Steps:

  • Layer the potato, sauerkraut and ribs in a greased 11x7-in. baking dish. Combine the ketchup, molasses and Worcestershire sauce; pour over the ribs. , Cover and bake at 350° for 1-1/4 hours. Uncover; bake 15 minutes longer or until meat is tender. Remove ribs and cut into two-rib portions before serving.

Nutrition Facts : Calories 647 calories, Fat 31g fat (11g saturated fat), Cholesterol 122mg cholesterol, Sodium 1482mg sodium, Carbohydrate 65g carbohydrate (30g sugars, Fiber 5g fiber), Protein 29g protein.

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