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Thread: Pork and Sauerkraut

  1. #1
    cyberpurrs Guest

    Default Pork and Sauerkraut

    I know some of you have great recipes for this involving potatoes and
    apples, but I am a purist about this dish, which my mother made throughout
    my childhood--and I did not like then, but love now.

    She served it with mashed potatoes on the side.

    2 lbs "country style ribs" bone in, browned in a hot, deep skillet.

    1 large jar of sauerkraut, simple, no seeds and weird stuff. Store brand is
    fine.

    After browning the ribs, dump the saurkraut in and add three cans of water.
    Bring to boil, add two tablespoons dark brown sugar and stir well, reduce to
    a simmer. Add fresh cracked pepper and simmer gently uncovered for two
    hours.

    Good stuff.


  2. #2
    Nan Guest

    Default Re: Pork and Sauerkraut

    On Nov 23, 1:41*am, "cyberpurrs" <cyberpu...@yahoo.com> wrote:
    > I know some of you have great recipes for this involving potatoes and
    > apples, but I am a purist about this dish, which my mother made throughout
    > my childhood--and I did not like then, but love now.
    >
    > She served it with mashed potatoes on the side.
    >
    > 2 lbs "country style ribs" bone in, browned in a hot, deep skillet.
    >
    > 1 large jar of sauerkraut, simple, no seeds and weird stuff. Store brand is
    > fine.
    >
    > After browning the ribs, dump the saurkraut in and add three cans of water.
    > Bring to boil, add two tablespoons dark brown sugar and stir well, reduceto
    > a simmer. Add fresh cracked pepper and simmer gently uncovered for two
    > hours.
    >
    > Good stuff.


    Sounds delicious, and I like the mashed potato side dish idea. We do
    a dish very similiar with italian sausage instead of the country style
    ribs.
    Nanzi

  3. #3
    garden-variety dick Guest

    Default Re: Pork and Sauerkraut

    On Nov 23, 1:41*am, "cyberpurrs" <cyberpu...@yahoo.com> wrote:
    > I know some of you have great recipes for this involving potatoes and
    > apples, but I am a purist about this dish, which my mother made throughout
    > my childhood--and I did not like then, but love now.
    >
    > She served it with mashed potatoes on the side.
    >
    > 2 lbs "country style ribs" bone in, browned in a hot, deep skillet.
    >
    > 1 large jar of sauerkraut, simple, no seeds and weird stuff. Store brand is
    > fine.
    >
    > After browning the ribs, dump the saurkraut in and add three cans of water.
    > Bring to boil, add two tablespoons dark brown sugar and stir well, reduceto
    > a simmer. Add fresh cracked pepper and simmer gently uncovered for two
    > hours.
    >
    > Good stuff.


    Pork and Kraut is one of my favourite dishes. Your recipe sounds very
    tasty. If you wish additional ideas, search the subject 'Kraut
    Alsatian'. It is a favourite dish in Alsace Lorraine in France/
    Germany?

  4. #4
    Felice Guest

    Default Re: Pork and Sauerkraut


    "Nan" <[email protected]> wrote in message
    news:[email protected]..
    On Nov 23, 1:41 am, "cyberpurrs" <cyberpu...@yahoo.com> wrote:
    > I know some of you have great recipes for this involving potatoes and
    > apples, but I am a purist about this dish, which my mother made throughout
    > my childhood--and I did not like then, but love now.
    >
    > She served it with mashed potatoes on the side.
    >
    > 2 lbs "country style ribs" bone in, browned in a hot, deep skillet.
    >
    > 1 large jar of sauerkraut, simple, no seeds and weird stuff. Store brand
    > is
    > fine.
    >
    > After browning the ribs, dump the saurkraut in and add three cans of
    > water.
    > Bring to boil, add two tablespoons dark brown sugar and stir well, reduce
    > to
    > a simmer. Add fresh cracked pepper and simmer gently uncovered for two
    > hours.
    >
    > Good stuff.


    Sounds delicious, and I like the mashed potato side dish idea. We do
    a dish very similiar with italian sausage instead of the country style
    ribs.
    Nanzi

    Our favorite side dish with kraut and ribs is applesauce.

    Felice



  5. #5
    Dora Guest

    Default Re: Pork and Sauerkraut

    Felice wrote:
    >
    > Our favorite side dish with kraut and ribs is applesauce.
    >
    > Felice


    Ours was, too. DH always liked a few caraway seeds added to the
    sauerkraut. I was neutral on that one.


  6. #6
    cybercat Guest

    Default Re: Pork and Sauerkraut


    "Felice" <[email protected]> wrote:
    >
    > Sounds delicious, and I like the mashed potato side dish idea. We do
    > a dish very similiar with italian sausage instead of the country style
    > ribs.
    > Nanzi
    >
    > Our favorite side dish with kraut and ribs is applesauce.
    >

    I would like to try sausage and sauerkraut, that sounds good. How do you
    prepare this dish?



  7. #7
    cybercat Guest

    Default Re: Pork and Sauerkraut


    "Nan" <[email protected]> wrote:

    >Sounds delicious, and I like the mashed potato side dish idea. We do
    >a dish very similiar with italian sausage instead of the country style
    >ribs.


    Oops, I replied to Felice but meant to reply to you. How do you prepare your
    sauerkraut and sausage?



  8. #8
    cybercat Guest

    Default Re: Pork and Sauerkraut


    "Felice" <[email protected]> wrote
    > Our favorite side dish with kraut and ribs is applesauce.
    >


    The meat sans kraut is amazing in dark brown-sugar baked beans. My husband
    does not care for the sauerkraut but likes this.



  9. #9
    Wayne Boatwright Guest

    Default Re: Pork and Sauerkraut

    On Sun 22 Nov 2009 11:41:05p, cyberpurrs told us...

    > I know some of you have great recipes for this involving potatoes and
    > apples, but I am a purist about this dish, which my mother made
    > throughout my childhood--and I did not like then, but love now.
    >
    > She served it with mashed potatoes on the side.
    >
    > 2 lbs "country style ribs" bone in, browned in a hot, deep skillet.
    >
    > 1 large jar of sauerkraut, simple, no seeds and weird stuff. Store brand
    > is fine.
    >
    > After browning the ribs, dump the saurkraut in and add three cans of
    > water. Bring to boil, add two tablespoons dark brown sugar and stir
    > well, reduce to a simmer. Add fresh cracked pepper and simmer gently
    > uncovered for two hours.
    >
    > Good stuff.
    >
    >


    To me this is a treasured dish. The only two things I do differently is
    that I add onion to the kraut and I use less water.

    --

    ~~ If there's a nit to pick, some nitwit will pick it. ~~

    ~~ A mind is a terrible thing to lose. ~~

    ************************************************** ********

    Wayne Boatwright


  10. #10
    itsjoannotjoann Guest

    Default Re: Pork and Sauerkraut

    On Nov 23, 10:45*am, "Dora" <limey...@yahoo.com> wrote:
    > Felice wrote:
    >
    > > Our favorite side dish with kraut and ribs is applesauce.

    >
    > > Felice

    >
    > Ours was, too. *DH always liked a few caraway seeds added to the
    > sauerkraut. *I was neutral on that one.


    >
    >

    I do it with caraway seed, one peeled cored and chopped Granny Smith
    apple, kraut of course, and a cup of apple juice in the crockpot.

  11. #11
    cyberpurrs Guest

    Default Re: Pork and Sauerkraut


    "Wayne Boatwright" <[email protected]> wrote
    >
    > To me this is a treasured dish. The only two things I do differently is
    > that I add onion to the kraut and I use less water.
    >


    Cool, Wayne. I might try onion some time. I think the water was a little
    much, tasting it day 2. The kraut is almost too mellow between that and the
    brown sugar.


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