Thread: 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

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?

"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

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.

"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?

"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?

"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.

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

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.

"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.