Pork And Sauerkraut A La Budapest Recipes

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PORK ROAST AND SAUERKRAUT



Pork Roast and Sauerkraut image

My family which is mostly German-Irish ate the same meal for New Year's every year of my life. It consisted of pork roast, sauerkraut, kielbasa and mashed potatoes. We ate the pork (pork roast and kielbasa) because pigs are a symbol of progress. Pigs push forward, rooting themselves in the ground before moving, and we need to move into the New Year in the same way. We eat sauerkraut, as it's believed it will bring blessings and wealth for the new year. It also reminds us that with the good comes the bitter as well. We eat potatoes to remind us that even as poor men we still had potatoes to eat.

Provided by Dianna Jacobs-Fresh

Categories     World Cuisine Recipes     European     German

Time 6h40m

Yield 8

Number Of Ingredients 10

1 tablespoon bacon drippings
1 cup minced onion
1 large red apple, diced
1 teaspoon caraway seeds
2 pounds sauerkraut, drained and rinsed
½ cup dry white wine
½ cup chicken stock
2 tablespoons brown sugar
2 pounds boneless pork loin roast
1 pound kielbasa sausage, cut into 3-inch pieces

Steps:

  • Heat bacon drippings in a Dutch oven over medium heat. Cook and stir onion in hot drippings until soft and translucent, about 5 minutes. Stir diced apple and caraway seeds with the onion and cook until apple is just tender, about 3 minutes more. Add sauerkraut and stir.
  • Stir white wine, chicken stock, and brown sugar together in a bowl; pour over the sauerkraut mixture.
  • Put pork roast into the bottom of the crock of your slow cooker. Pour sauerkraut mixture over the pork.
  • Cook on Low until the pork easily falls apart when pulled with a fork, 6 to 8 hours; add kielbasa sausage pieces and continue to cook until the sausage is heated through, 15 to 20 minutes more.

Nutrition Facts : Calories 406.4 calories, Carbohydrate 15.9 g, Cholesterol 91.2 mg, Fat 24.9 g, Fiber 4.1 g, Protein 26.6 g, SaturatedFat 8.7 g, Sodium 1341.2 mg, Sugar 9.8 g

PORK AND SAUERKRAUT A LA BUDAPEST



Pork and Sauerkraut a La Budapest image

This tasty recipe originally came from my Grandmother's Hungarian neighbor. This goes well with a simple potato dish,a side of carrots are a must for me when I have it, and a nice crusty bread.

Provided by Berts Kitchen Witch

Categories     Pork

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 -3 tablespoons butter
2 large onions (sliced thin)
2 lbs pork (cut in 1-inch cubes)
1/4 teaspoon black pepper
1/2 teaspoon sugar
3 garlic cloves (finely minced)
3 teaspoons paprika
1 teaspoon caraway seed
1 (12 ounce) can light beer
2 (16 ounce) cans sauerkraut (rinsed and well drained)
1 cup sour cream

Steps:

  • Melt the butter in a Dutch oven over med-low heat.
  • Add onions and sauté for 5-6 minutes, until translucent.
  • Add the pork and slowly brown all sides of the meat, stirring continuously. About 10 minutes.
  • Sprinkle the black pepper and sugar over the meat and onions, and stir well.
  • Stir-fry all for about 3 minutes longer.
  • Add the garlic, paprika, and the caraway seeds.
  • Add 1/2 of the can of beer,cover,and simmer for 45 minutes, stirring occasionally and adding the rest of the beer as needed.
  • Stir in the rinsed and WELL drained sauerkraut and simmer for another 15 minutes, stirring occasionally.
  • Add in the sour cream, stir and cook for 3 more minutes.

PAP'S PORK AND SAUERKRAUT



Pap's Pork and Sauerkraut image

"I learned how to make this dish from my grandfather Pap. When I was a kid, we ate it on New Year's Day, but now I make it all the time," says Michael.

Provided by Michael Symon : Food Network

Categories     main-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 15

2 tablespoons unsalted butter
1 yellow onion, diced
1 head green cabbage, diced
Kosher salt
1 quart apple cider
1 12-ounce can or bottle IPA
1 tablespoon red pepper flakes
1 tablespoon coriander seeds
1 cup sauerkraut, pureed
1 ham hock
1/2 rack bone-in smoked pork loin (about 3 1/2 pounds)
2 pounds garlic sausage or kielbasa
1 bunch parsley leaves, roughly chopped or torn
1/4 cup hot mustard
Freshly cracked black pepper

Steps:

  • Melt the butter in a large Dutch oven over medium-high heat. Add the onion and cabbage, season with a large pinch of salt and cook until the vegetables begin to melt and break down, 10 to 12 minutes. Stir in the cider, beer, red pepper flakes, coriander, pureed sauerkraut and ham hock. Bring to a simmer and cook for 30 minutes to let the flavors meld.
  • Nestle the pork and sausage in the Dutch oven and continue to simmer for 45 minutes, until all of the meat is cooked through and tender. After 45 minutes, remove the ham hock, pork and sausage to a cutting board. Slice all of the meat and add it back into the pot. Mix in the parsley and mustard and additional salt and pepper, if needed.

PORK AND SAUERKRAUT



Pork and Sauerkraut image

Eating sauerkraut on New Year's is an old Pennsylvania Dutch tradition, said to bring good luck. The traditional meal consists of pork and sauerkraut served together, with sauerkraut representing luck and the pig representing rooting into the New Year. It's a feel-good and flavorsome ritual and it may be just what you need to start the New Year. Serve with mashed potatoes or dumplings.

Provided by Auntie M

Categories     Meat and Poultry Recipes     Pork

Time 3h25m

Yield 6

Number Of Ingredients 6

1 (3 pound) pork roast
salt and ground black pepper to taste
2 (14.5 ounce) cans sauerkraut, or to taste
3 cups water, or more as needed
1 onion, chopped
1 apple - peeled, cored, and finely chopped

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place pork roast in a large roasting pan. Season with salt and black pepper. Mix sauerkraut, water, onion, and apple together in a large bowl. Pour sauerkraut mixture over roast.
  • Bake roast in the preheated oven until heated through, about 1 hour. Reduce oven temperature to 300 degrees F (150 degrees C). Continue to cook roast until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), adding water if sauerkraut mixture looks dry, about 2 hours more.
  • Remove roast from oven and allow to rest in a warm area before slicing, about 10 minutes.

Nutrition Facts : Calories 243.8 calories, Carbohydrate 12.5 g, Cholesterol 79.6 mg, Fat 9 g, Fiber 4.8 g, Protein 28 g, SaturatedFat 2.9 g, Sodium 971.5 mg, Sugar 6.2 g

PORK AND SAUERKRAUT A LA BUDAPEST



Pork and Sauerkraut a La Budapest image

Make and share this Pork and Sauerkraut a La Budapest recipe from Food.com.

Provided by SOBH2366

Categories     Meat

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 9

2 large onions, sliced
2 tablespoons butter
2 lbs pork, 1 inch cubes
1 teaspoon salt
1 teaspoon caraway seed
12 ounces beer
2 (16 ounce) jars sauerkraut
1 cup sour cream
1 teaspoon paprika

Steps:

  • Melt butter and sauté onions until translucent (5 minutes).
  • Add pork;sprinkle with salt and brown slowly, stirring constantly.
  • Sprinkle with paprika and caraway seeds.
  • Add beer; cover and simmer 45 minutes.
  • Stir in sauerkraut; simmer 15 minutes.
  • Add sour cream just to heat.
  • Serve with rye bread and beer.

Nutrition Facts : Calories 772.9, Fat 40.2, SaturatedFat 19, Cholesterol 235.5, Sodium 2369.4, Carbohydrate 24, Fiber 7.4, Sugar 7.6, Protein 71.7

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