Best 6 German Style Roast Pork With Caramelized Sauerkraut Recipes

SLOW COOKER GERMAN-STYLE PORK ROAST WITH SAUERKRAUT AND POTATOES

Steps:

• Place the potatoes, garlic, salt, and pepper in a slow cooker; stir to coat. Season the pork roast with salt and pepper; lay atop the potatoes. Pour the sauerkraut over the roast; sprinkle with caraway seeds.
• Cook in slow cooker on Low 8 to 10 hours.

AUTHENTIC SCHWEINEBRATEN GERMAN PORK ROAST BAVARIAN STYLE

Steps:

• wash and pat dry roast.
• mix all dry ingredients together and rub onto roast.
• spread a liberal amount of mustard onto roast.
• heat oil in a heavy roasting pan (enameled cast iron works well) on top of stove and brown carrots and leeks.
• push vegetables aside and brown roast from all sides in the very very hot roasting pan.
• ad onions INCLUDING the brown skins (this is VERY IMPORTANT since it will give your gravy an good color).
• ad broth and transfer everything to the oven.
• roast covered for 1 1/2 hours at 350°F.
• uncover, stir onions and veggies.
• turn roast over and roast uncovered for 1 hour (if liquid evaporates a lot, add some more occasionally.
• once roasting time has finished transfer meat to a plate to rest.
• take a basting brush, dip into the hot liquid and scrub all the sides of the roasting pan (and the lid if necessary). All the brown stains on the walls of your pan will ad flavor and color to your sauce!
• strain all the liquid through a fine meshed strainer (stainless steel will work better then the plastic ones). Press solids vigorously with a spoon to press as much liquid (as well all solids that can get pressed through) through the strainer into a sauce pan and reduce slightly on high heat.
• Slice roast into 1/2 thick slices and pour gravy liberally over everthing.
• Best served with potato dumplings and sauerkraut.

GERMAN ROAST PORK W/ SAUERKRAUT & PIEROGIES

Steps:

• Sprinkle roast with salt and pepper.
• Heat oil in a skillet over medium-high heat.
• Brown roast on all sides; place in a slow cooker.
• Add undrained sauerkraut, apples and juice or water; blend.
• Gently add pierogies so they are partly submerged in the sauerkraut (as the roast cooks, more liquid will cover the pierogies).
• Cover and cook on low setting for 8 to 9 hours.

GERMAN PORK CHOPS AND SAUERKRAUT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large nonstick skillet over medium-high heat, and brown the pork chops on both sides, about 5 minutes per side. Place the chops into a 9x13-inch baking dish.
• Mix the sauerkraut, apple, onion, brown sugar, and caraway seeds in a bowl until well combined, and spread the sauerkraut mixture over the pork chops. Cover the dish with aluminum foil.
• Bake in the preheated oven until the pork is no longer pink inside, about 45 minutes. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

CROWN ROAST OF PORK WITH SAUERKRAUT

Steps:

• The crown is sometimes made with two rib ends of the loin and sometimes with the entire loin, which makes a most spectacular roast. Wrap the ends of the rib bones with foil to keep them from charring. Rub the meat with freshly ground black pepper, a bit of sage and rosemary, or just sage and garlic. Make a heavy cushion of foil to fill the center of the crown while roasting. Place on a rack and roast in a 325°F. oven, allowing about 25 minutes per pound. Baste from time to time with white wine.
• While the roast is cooking, wash 3 pounds sauerkraut, and place it in a kettle lined with strips of bacon. Add 1 teaspoon freshly ground black pepper, a few juniper berries, and enough white wine to barely cover the sauerkraut. Bring it to a boil and simmer. A half-hour before the roast is done, add a Polish or a garlic sausage to the sauerkraut and let them cook together. When the roast has reached an internal temperature of 170°F., remove it to a hot platter. Discard the foil and replace with paper frills.
• Remove the foil from the center, fill the center with the sauerkraut, and garnish with slices of the sausage. Serve with boiled parsley potatoes and a salad of Bibb lettuce and grated beets. Drink a fruity Alsatian wine such as a Gewürztraminer.

GERMAN PORK ROAST

Steps:

• In a small bowl, combine the oil, garlic, lemon juice, mustard and seasonings. Rub over roast. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 350° for 20 minutes. Add the potatoes, onions and tomato to the pan; bake 40-70 minutes longer or until a thermometer reads 160° and vegetables are tender. Let stand for 10 minutes before slicing.