Best 10 Braised Pork Butt With Cabbage Sausage And Mustard Recipes

GERMAN BRAISED PORK & CABBAGE - SCHWEINEFLEISCH UND KOHL

Steps:

• Heat 1 tablespoon oil and 1 tablespoon butter in a 4- to 6-quart Dutch oven . Add the diced onion and sauté until translucent, then add the thinly sliced cabbage and stir to coat with the fat.
• Place 1 bay leaf, 3 juniper berries, 3 whole cloves, and 10 peppercorns in the middle of a square of cheesecloth. Tie it into a bundle with butcher's twine and place on top of the cabbage (or throw them in loose, if you do not mind).
• Add 1 teaspoon salt, 1 tablespoon cider vinegar and 2 cups dry white wine and bring to a boil.
• Lay the pork on top of the cabbage, cover with a tight-fitting lid and reduce heat.
• Simmer for three hours, or until meat is tender and easy to cut.
• Remove meat to a platter and keep warm.
• To finish the cabbage, you have several choices. You might want to cook down the liquid, then thicken it by adding 1 to 2 tablespoons of flour made into a slurry with part of the liquid and cooking it until thick. Another option is to add a few tablespoons of sour cream to the cabbage (do not boil afterward).
• Season to taste with salt, pepper, mustard and maybe a pinch of sugar.
• Serve the pork and cabbage with potatoes, mashed or boiled, and mashed fresh peas (without mint).

BEER BRAISED BBQ PORK BUTT

Steps:

• Combine rub ingredients in a bowl and mix well. Rub all over pork butt. Wrap in plastic wrap and refrigerate for at least one hour and as long as overnight.
• Preheat oven to 500 degrees F. Unwrap pork and place in a roasting pan with sides about 2 inches high. Cook 45 minutes until dark browned and even blackening in places. Remove from oven. Lower oven to 325 degrees F. Pour beer over the top and add chopped garlic around the pork. Cover tightly with heavy duty aluminum foil or twice with regular foil. Poke about 10 holes all over the top of the foil. Cook pork butt 2 1/2 hours longer until so tender that it comes away very easily from center bone.
• Place the meat on a plate and pour the pan juice (there will be plenty) into a saucepan.
• To the pan juices add the ketchup, mustard, Worcestershire and brown sugar. Bring to a simmer until reduced by half and thick, about 20 minutes.
• While the sauce is boiling down, pull apart the pork with 2 forks. Pour the sauce over the pulled pork and work through until fully absorbed.

PORK SAUSAGE WITH BRAISED PURPLE CABBAGE AND APPLE CHUTNEY

Steps:

• Make the pork sausage:
• At least 30 minutes before grinding the meat, chill all of your tools, including the bowl of the stand mixer, in the freezer.
• In a large bowl combine the pork butt, bacon, fatback, brown sugar, salt, pepper, paprika, coriander, garlic and onion powders, and Worcestershire sauce and stir well to combine.
• Using your meat grinder, grind the meat mixture through the medium die into the chilled bowl of the stand mixer. Cover the meat mixture and refrigerate until ready to use. Stuff the meat mixture into the sausage casings, and for best results, chill in the refrigerator overnight.
• Make the purple cabbage:
• In a medium saucepan over moderate heat, warm the olive oil. Add the red onion and garlic and sauté, stirring occasionally, until translucent. Add the cabbage, vinegar, and chicken stock and cook, stirring occasionally, until the cabbage is tender. Season with salt and pepper and keep warm.
• Make the apple chutney:
• In a small saucepan over moderate heat, combine the apples, onion, brown sugar, vinegar, and water and cook, stirring occasionally, until the mixture is jammy and slightly reduced. Season with salt and pepper and keep warm.
• Cook the sausage:
• Using a toothpick, prick each sausage a few times. In a heavy, large skillet over moderate heat, warm the olive oil and butter until hot but not smoking. Add the sausage and cook, turning over a couple times, until golden brown on both sides, 8 to 10 minutes total. Transfer the sausage to a cutting board and cut into smaller pieces for serving.
• To serve:
• Divide the cabbage among 4 plates then top with sausage and apple chutney.

BRAISED PORK WITH CABBAGE AND APPLES

Steps:

• Preheat oven to 350 degrees. Season pork all over with salt and pepper. Heat 2 tablespoons oil in a large, heavy-bottomed ovenproof pot over medium-high heat. Add pork and cook until browned on all sides, turning as needed, about 8 minutes total. Remove from pot.
• Reduce heat to medium. Add remaining 1 tablespoon oil if pan is too dry, along with onion, garlic, caraway seeds, and a splash of water. Cook, stirring occasionally, until onion is translucent, 1 to 2 minutes. Add flour and cook, stirring, 30 seconds. Add vinegar and bring to a boil, then add cider and broth and return to a boil. Add cabbage, fennel, and 1 apple. Return to a boil, then reduce to a vigorous simmer, cover, and cook 7 minutes, stirring once.
• Add pork, nestling it into vegetables. Transfer to oven and cook, uncovered, 15 minutes. Remove pork and add remaining 2 apples, turning vegetables and pushing apples down into liquid. Return pork to pot and continue cooking until a thermometer inserted in thickest part of pork registers 138 degrees, 20 to 25 minutes more. Remove pork and let rest at least 10 minutes before slicing. If necessary, return vegetables and apples to oven and cook, covered, until fork-tender, 10 to 20 minutes more.
• Transfer vegetables and apples to a platter. Slice pork and add to platter. Stir butter into liquid in pot, then season with salt and vinegar. Serve pork and vegetables with sauce on the side.

BRAISED PORK AND CABBAGE

Steps:

• In a Dutch oven (5-quart pot with a tight-fitting lid), heat 1 tablespoon oil over medium-high. Generously sprinkle pork with salt and pepper. Cook until golden brown, about 3 minutes per side. Remove pork.
• Reduce heat to medium-low. Add remaining tablespoon oil, onion, coleslaw mix, and garlic; season with salt and pepper. Cook, stirring frequently, until cabbage has wilted, about 10 minutes.
• Raise heat to high. Add vinegar, caraway seeds, and 1 1/4 cups water; bring to a boil. Add potatoes, and reduce heat to a simmer. Cover, and cook until cabbage and potatoes are almost tender, about 20 minutes.
• Return pork to pot; cover, and continue cooking until pork is just cooked through and potatoes are tender, 10 to 15 minutes more.

PORK AND CABBAGE DINNER

Steps:

• Cut carrots in half lengthwise and then into 2-in. pieces. Place in a 5-qt. slow cooker. Add the water, soup mix, garlic and celery seed. Cut roast in half; place over carrot mixture. Sprinkle with salt and pepper. Cover and cook on high for 2 hours., Reduce heat to low; cook for 4 hours. Add cabbage; cook 2 hours longer or until the meat and cabbage are tender., Remove meat and vegetables to a serving plate; keep warm. If desired, thicken pan drippings for gravy and serve with the roast.

BEER BRAISED CABBAGE

Steps:

• Melt butter in a large skillet over medium-high heat. Add onion; cook until softened, about 5 minutes. Stir in beer, mustard, and thyme. Lower heat and simmer until slightly thickened, about 2 minutes. Add cabbage and vinegar. Cover and cook, stirring occasionally, until cabbage is wilted and tender, about 8 minutes. Season with salt and black pepper.

CABBAGE AND SAUSAGES BRAISED IN BEER

Steps:

• Melt the butter in a large skillet over medium heat.
• Add the sausages and brown on all sides, about 5 minutes.
• Add the beer and mustard and simmer until slightly reduced, about 3 minutes.
• Add the cabbage, stir to combine, cover and simmer for 5 minutes.
• Stir again and cook for an additional 2-4 minutes until the cabbage is wilted but still green.
• Season with salt and pepper to taste.

SAUSAGES WITH BRAISED CABBAGE & CARAWAY

Steps:

• Heat the oil in a large frying pan. Add the sausages and fry them over a medium-high heat for 10 mins, turning as they take on colour. Remove from the pan, then wipe out the pan with kitchen paper.
• Melt the butter in the pan and tip in the onions. Season, cover and cook for 10 mins, stirring a few times during cooking, until the onions are softening and dark golden here and there.
• Sprinkle the caraway seeds into the onions, fry for 2 mins more, then nestle the cabbage wedges into the pan. Pour in the stock, pop on the lid and simmer for 5 mins. Add the sausages to the pan and cook for 10 mins more until the cabbage is tender but still holding some of its green colour, and the sausages are cooked through. Spoon in the crème fraîche and shake the pan a few times to help it mix into the rich onion sauce below. Serve in wide bowls with mashed potatoes and mustard.

HAWAIIAN-STYLE BRAISED PORK WITH STIR-FRIED CABBAGE

Steps:

• Sprinkle pork with salt and pepper. Heat oil in heavy large pot over medium-high heat. Add 1/3 of pork to pot and sauté until brown, about 6 minutes; transfer to bowl. Repeat with remaining pork. Add garlic, green onions, and ginger to pot; sauté 1 minute. Return pork and any juices to pot. Add 1 1/2 cups broth, soy sauce, sugar, crushed red pepper, and five-spice powder; bring to boil. Reduce heat to medium-low, cover and simmer until pork is very tender, about 1 hour 15 minutes. Stir remaining broth and cornstarch in cup to dissolve; mix into pork. Simmer until gravy thickens, stirring occasionally, about 3 minutes. Season with pepper. (Can be made 1 day ahead. Cool slightly and chill. Rewarm over low heat.) Serve pork with cabbage.