Patts Pork And Sauerkraut Recipes

PATT'S PORK AND SAUERKRAUT

Steps:

• 1. Season ribs with salt and pepper and any other spices you like. I like dill weed (Bavarian-style)and sage or whatever I feel like using that day!
• 2. Brown the ribs in a skillet and remove. Deglaze the pan with a little (1/4-1/2 cup)liquid of your choice: water, chicken broth, white wine. Scrape up the brown bits of flavor into the liquid and save after it's mixed and some-what smooth.
• 3. Prepare Sauerkraut: Drain and save the juice from sauerkraut cans. You can choose to rinse the kraut or not, depending on your preference. You can add caraway seeds, peppercorns or other favorite herbs and spice to the sauerkraut.
• 4. Butter a roasting or baking dish big enough to fit the ribs and place browned ribs in pan. Cover the ribs with the sauerkraut and pour saved sauce over. Cover and place in a 350 degree oven for 1-1/12 hrs.
• 5. Prepare the potatoes: Peel and cut potatoes into equal pieces and place in a sauce pan with water to cover. Boil the potatoes until done enough to mash; 15-20 mins. Mash the potatoes with a little milk and butter but add a little of the Sauerkraut juice to make smooth as you like.
• 6. Serve ribs covered with Sauerkraut and top the mashed potatoes with sauerkraut. Dig in and ENJOY!
• 7. This recipe can easily be used with crock pot. Brown the ribs, stack ribs, sauerkraut, ribs, etc. Pour sauce over all and set on low for 4-6 hrs.

SLOW COOKER PORK AND SAUERKRAUT

Steps:

• Place whole pork tenderloin into a slow cooker. Arrange potatoes around the pork; pour the sauerkraut and juice over the pork and potatoes. Add butter cubes, salt, and black pepper. Cook on Low until pork is tender, 8 to 10 hours. Add more water after 8 hours if mixture seems dry.

PORK AND SAUERKRAUT

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.

PORK AND KRAUT PATTY MELTS

Steps:

• Form the ground meat into 4 equal balls and sprinkle them with salt and pepper.
• Heat a large cast-iron or heavy pan over medium-high heat and add the oil. Add the balls to the pan and smash them down with a spatula until slightly larger in diameter than the bread. Cook for 4 minutes without moving, then flip and top each patty with some sauerkraut and 2 slices of cheese. Cover and cook until the patties are cooked and the cheese is totally melted, about 3 minutes.
• Meanwhile, spread a little mustard on each slice of bread. Sandwich each patty between 2 slices of bread. Brush the exterior of the bread with the mayonnaise and toast the sandwiches on both sides in the pan.

PAP'S PORK AND SAUERKRAUT

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.