Neckbones Sauerkraut Recipes

SOUTHERN-STYLE NECK BONES

Southern-Style Neck Bones image

Neck bones are great with greens or cabbage. They can be baked or boiled, this recipe can be fixed either way. It depends upon how much attention you want to give the dish. I think this is one of this meals that takes you back to your mother's kitchen.

Provided by KERYNE

Categories Meat and Poultry Recipes Pork

Time 3h

Yield 5

Number Of Ingredients 7

Ingredients

2 onions, roughly chopped
5 cloves garlic, roughly chopped
1 tablespoon distilled white vinegar
¼ cup water
4 pounds pork neck bones
1 ½ teaspoons salt
1 teaspoon ground black pepper

Steps:

Preheat an oven to 375 degrees F (190 degrees C).
Sprinkle 3/4 of the onion and garlic into the bottom of a roasting pan; pour in the vinegar and water. Season the neck bones with salt and pepper and place into the roasting pan. Sprinkle the remaining onion and garlic over the neck bones; cover the roasting pan tightly with aluminum foil.
Bake in the preheated oven for 2 hours, basting every 30 minutes. Be sure to recover the foil every time you baste. After 2 hours, remove the foil and continue baking until the neck bones are golden brown, about 45 minutes.

Nutrition Facts : Calories 1133.8 calories, Carbohydrate 9.7 g, Cholesterol 214.9 mg, Fat 102 g, Fiber 1.7 g, Protein 41.6 g, SaturatedFat 36.2 g, Sodium 824.3 mg, Sugar 3.9 g

COUNTRY COOKING SLOW COOKER NECK BONES

Country Cooking Slow Cooker Neck Bones image

This is a country, budget-friendly recipe that everyone will enjoy. Serve over rice with a side of green beans.

Provided by CasSandra Brown

Categories Meat and Poultry Recipes Pork

Time 4h15m

Yield 8

Number Of Ingredients 7

Ingredients

3 pounds pork neck bones
1 small onion, chopped
3 cloves garlic, minced, or more to taste
1 teaspoon salt
1 teaspoon dried thyme leaves
1 tablespoon distilled white vinegar
4 cups water

Steps:

Place the neck bones into a slow cooker. Sprinkle in the onion, garlic, salt, and thyme leaves. Pour in the vinegar and water.
Cover and cook on High until the meat is tender, about 4 hours.

Nutrition Facts : Calories 517.5 calories, Carbohydrate 1.3 g, Cholesterol 100.7 mg, Fat 47.8 g, Fiber 0.2 g, Protein 19.1 g, SaturatedFat 16.9 g, Sodium 352.1 mg, Sugar 0.4 g

NECKBONES & SAUERKRAUT

Neckbones & Sauerkraut image

This is my husband's ALL TIME favorite meal. When I fix this meal, I fix mashed potatoes, pork & beans and cottage cheese with it. I am also really fond of this meal.

Provided by Darlene Summers

Categories One Dish Meal

Time 2h5m

Yield 4 serving(s)

Number Of Ingredients 2

Ingredients

1 (6 count) package meaty pork necks
2 (14 1/2 ounce) cans sauerkraut

Steps:

Cook neck bones till falling apart done.
Drain water off, leaving about 1/2 cup.
Pour kraut over top of meat and mix in with meat.
Cover with good fitting lid.
Cook on low till kraut is good and hot.
Serve with mashed potatoes.

REALLY GOOD SAUERKRAUT

Really Good Sauerkraut image

This recipe is for people who think they don't like sauerkraut. I usually serve it over garlic mashed potatoes. I always use a roast, it is so good!

Provided by Lindas Kitchen

Categories Pork

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup butter
8 country-style pork ribs or 1 pork roast
8 slices bacon, cut into 1/2-inch pieces
1 1/2 cups onions, chopped
1 cup carrot, sliced 1/4-inch
3 cups sauerkraut, drained
1 cup apple, chopped
1/2 cup fresh parsley, chopped
1 cup apple juice
1 (10 3/4 ounce) can chicken broth
1 tablespoon caraway seed
1 teaspoon fresh coarse ground black pepper
2 bay leaves

Steps:

Heat oven to 325 degrees.
In 10" skillet melt butter until sizzling; add ribs or roast.
Cook over medium high heat, turning occasionally, until meat is browned.(7 to 10 minutes.). Set aside.
Meanwhile, in Dutch oven cook bacon over medium high heat, stirring occasionally, until partially cooked(4 minutes).
Add onions and carrots; continue cooking until bacon is browned (4 to 5 minutes).Drain off fat.
Stir in remaining ingredients and meat. Cover; bake for 2 hours.
Remove cover; continue baking for 80 to 90 minutes or until meat is fork tender.
Skim fat and remove bay leaves.

Nutrition Facts : Calories 522.6, Fat 33.5, SaturatedFat 10.7, Cholesterol 153.9, Sodium 921.7, Carbohydrate 17.8, Fiber 4.6, Sugar 10.3, Protein 37.2

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