PORK ROAST WITH SAUERKRAUT AND KIELBASA
This is the traditional New Year's Day meal I learned from my husband, whose family originated in central Pennsylvania. It's wonderful, especially served with mashed potatoes and applesauce.
Provided by Heather Urry
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 6h25m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven broiler. Place the roast in a roasting pan, brush with olive oil, sprinkle with thyme leaves, and season with salt and pepper. Place under the broiler for 10 minutes, until lightly browned in several places.
- Place 2 pounds sauerkraut in a slow cooker. Arrange kielbasa pieces around the edges of the slow cooker pot, and place the roast in the center. Cover with remaining sauerkraut.
- Cover slow cooker, and cook roast 6 hours on High.
Nutrition Facts : Calories 229.3 calories, Carbohydrate 7.6 g, Cholesterol 51.5 mg, Fat 15.7 g, Fiber 4 g, Protein 14.8 g, SaturatedFat 4.8 g, Sodium 1357.6 mg, Sugar 3.1 g
SLOW-COOKER PORK, SAUERKRAUT AND KIELBASA
Delight the hearty eaters in your life with this, the ultimate meat and potatoes dish. Actually, we should say meats, since it contains both country-style pork ribs and kielbasa sausage, which taste mighty fine served alongside creamy Yukon Gold potatoes. Keeping all those richly-flavored ingredients in check, is the zesty Dijon marinade and tangy sauerkraut. So while this certainly is not a light meal, it is well-balanced. The only thing it might be missing is a slice of brown rye bread and a stein of your favorite Oktoberfest brew. Prost!
Provided by Betty Crocker Kitchens
Categories Entree
Time 6h25m
Yield 6
Number Of Ingredients 11
Steps:
- Spray 5-quart slow cooker with cooking spray.
- In slow cooker, place potatoes, 1/2 teaspoon of the thyme, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Toss to coat.
- Season ribs with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. In 12-inch skillet, heat oil over medium-high heat; cook ribs in oil, turning occasionally, until browned. Transfer to large bowl.
- Add onion to skillet with drippings, stirring 5 to 6 minutes, until lightly browned. Transfer to slow cooker. Add broth to skillet; heat to boiling, scraping up any brown bits on bottom of skillet. Add to slow cooker.
- Add kielbasa and mustard to pork in bowl. Toss to coat.
- Arrange pork and kielbasa on top of onions in slow cooker.
- Spread sauerkraut over meat. Sprinkle remaining 1 teaspoon thyme over sauerkraut.
- Cover; cook on Low heat setting 6 to 8 hours or until ribs and potatoes are tender.
Nutrition Facts : Calories 540, Carbohydrate 23 g, Cholesterol 130 mg, Fat 3, Fiber 4 g, Protein 41 g, SaturatedFat 11 g, ServingSize About 1 1/2 cups, Sodium 1780 mg, Sugar 5 g, TransFat 1/2 g
PORK AND KIELBASA WITH SAUERKRAUT, MUSHROOMS AND POTATOES
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Drain the sauerkraut and reserve the brine. Taste the sauerkraut and if you find it much too strong, rinse it until you like the way it tastes -- keeping in mind that the flavor will be diminished when it is cooked with the other ingredients. Drain well and set aside.
- Heat the broth in the pressure cooker. Set the dried mushrooms in a bowl and pour the hot broth over, submerging them in the broth with the back of a spoon. Cover with a plate and set aside until the mushrooms are soft, about 10 minutes.
- Meanwhile, rinse and dry out the cooker. Heat the butter and oil over medium-high heat. Brown the pork and kielbasa in 3 or 4 batches, about 4 minutes per batch, adding more oil if needed. Set aside.
- With a slotted spoon, remove the reconstituted mushrooms from the broth and squeeze them over the bowl to catch the liquid they release. Coarsely chop the mushrooms if the pieces are large. Carefully pour the broth into the cooker, taking care to leave behind any sediment on the bottom. Set the cooker over medium heat and stir well to scrape up any browned bits stuck to the bottom. Add the mushrooms and half of the sauerkraut. Set the browned pork and kielbasa on top. Cover with the remaining sauerkraut and sprinkle caraway seeds on top. Set the potatoes and parsnips on the kraut.
- Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 10 minutes. Quick-release the pressure. Remove the lid, tilting it away from you to allow excess steam to escape.
- Ladle out 1/2 cup of the broth and blend the sour cream into it. Then stir this mixture back into the pot as you stir well to distribute all of the ingredients. If you'd like a stronger sauerkraut flavor, add some or all of the reserved brine. Season with salt and pepper. Sprinkle lightly with dill. Pass additional sour cream in a bowl at the table.
GRANDPA'S SAUERKRAUT AND KIELBASA
I grew up asking for sauerkraut instead of candy as a child, and my grandfather always made it for me. This is my version of what he would make.
Provided by Twitterpated
Categories One Dish Meal
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put the cold butter in a cold pan with the diced onion, and slowly bring to a simmer on medium heat.
- This brings out the sweetness of the onions.
- Simmer for about 10 minutes.
- Add minced garlic and simmer 2 more minutes.
- Add next 3 ingredients.
- Combine with the sauerkraut (undrained and not rinsed), kielbasa and potatoes.
- Bring to a simmer on the stove top.
- Cover loosely with foil and place in a preheated 225°F oven for 3 hours.
CREAMY KIELBASA AND KRAUT
This is one of those recipes that tastes better the next day, but is darn good right off the stove. Having spent half my adult life in Germany, I fell in love with anything that had sausage in it. This an awesome "comfort food" type dish. If you love kielbasa and sauerkraut, I think you'll really enjoy this. It goes great with slices of sourdough bread to mop up the juices.
Provided by graftonr
Categories One Dish Meal
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In saucepan, cook bacon and mushrooms together. Cook until bacon is crisp, sauteing mushrooms at the same time.
- Drain bacon and mushrooms, leaving drippings behind.
- Brown ham and onions in reserved drippings.
- After ham and onions have browned, stir in bacon and mushroom mixture, sliced kielbasa, wine, bullion cubes, paprika, bay leaf, and water.
- Cover and simmer for about an hour.
- Remove bay leaf.
- Stir in sauerkraut.
- Raise heat and bring to near boil. As mixture is heating, stir in sour cream. Stir constantly until it reaches a boil. Lower heat and let simmer 20 more minutes, stirring regularly.
- Serve with sourdough bread.
- Refrigerate leftovers and discover how good it is the second day.
Nutrition Facts : Calories 676.7, Fat 52.3, SaturatedFat 20.3, Cholesterol 154.6, Sodium 3166.8, Carbohydrate 15.2, Fiber 4.4, Sugar 8.5, Protein 29.1
THE ORIGINAL KIELBASA AND SAUERKRAUT
This is a family recipe passed down from my grandfather and my father who still make every New Year's Day. It's the best. Trust me, you'll love this recipe. It's original and kinda simple. It's 'old school.' Serve with Jewish rye bread, butter, and horseradish. A good side is mashed potatoes with cheese, milk, and butter to create a rich, creamy, tasty mashed potatoes to go with the dish.
Provided by egnatuk
Categories Meat and Poultry Recipes Pork Sausage
Time 4h45m
Yield 8
Number Of Ingredients 4
Steps:
- Cook fatback in a large pot over low heat until the drippings render out, about 45 minutes, stirring often. Stir sauerkraut and cabbage into the pork drippings, bring to a simmer, and cook until cabbage is very tender, about 3 hours. Stir occasionally. Mix kielbasa into the cabbage and kraut; cook 45 minutes to 1 hour to blend flavors.
Nutrition Facts : Calories 686 calories, Carbohydrate 23.9 g, Cholesterol 92.1 mg, Fat 57.9 g, Fiber 10.4 g, Protein 18.9 g, SaturatedFat 24.4 g, Sodium 1679.2 mg, Sugar 13.2 g
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