Best 7 Pork Neck Sauerkraut Recipes
Pork neck sauerkraut is a traditional German dish that is loved by many around the world. It is made with tender pork neck, tangy sauerkraut, and flavorful spices, creating a hearty and satisfying meal. The combination of the succulent pork and the sourness of the sauerkraut results in a delightful taste that is sure to tantalize your taste buds. Whether you are a seasoned cook or a beginner in the kitchen, this article will guide you in finding the best recipe to prepare this classic dish. We will explore various recipes that use different cooking methods and ingredients, ensuring that you find the perfect one to suit your taste and skill level. So, get ready to embark on a culinary journey as we uncover the secrets to creating the most delicious pork neck sauerkraut.
Check out the recipes below so you can choose the best recipe for yourself!
EASY PORK AND SAUERKRAUT
This is a recipe that is similar to my Pennsylvania Dutch grandmother's but was modified by me. She used a pressure cooker but I prefer the crock pot. I always serve this with a side of mashed potatoes and applesauce to accompany it.
Provided by Bianca Smith
Categories Meat and Poultry Recipes Pork
Time 6h15m
Yield 5
Number Of Ingredients 8
Steps:
- Combine all ingredients in a slow cooker and stir well. Submerse the apple under the other ingredients.
- Cook on High for one hour, reduce heat to Low and continue cooking for 5 hours or until pork is cooked through. Discard apple and serve.
Nutrition Facts : Calories 139.1 calories, Carbohydrate 11.7 g, Cholesterol 31.7 mg, Fat 4 g, Fiber 5.2 g, Protein 12.6 g, SaturatedFat 1.2 g, Sodium 1567.3 mg, Sugar 4.4 g
COUNTRY PORK 'N' SAUERKRAUT
My mother and grandmother once ran a beanery for a train crew, which inspired a lot of my cooking. I adapted this recipe from one of theirs. The secret ingredient is the applesauce. When everything is cooked up, you wouldn't guess that it's in there, but the taste's just a bit sweeter. -Donna Hellendrung, Mineapolis, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a Dutch oven, cook ribs and onion in oil until ribs are browned and onion is tender. Remove from the heat. Combine remaining ingredients and pour over ribs. , Cover and bake at 350° until ribs are tender, 1-1/2 to 2 hours.
Nutrition Facts : Calories 477 calories, Fat 24g fat (8g saturated fat), Cholesterol 130mg cholesterol, Sodium 757mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 5g fiber), Protein 41g protein.
PORK AND SAUERKRAUT
Eating sauerkraut on New Year's is an old Pennsylvania Dutch tradition, said to bring good luck. The traditional meal consists of pork and sauerkraut served together, with sauerkraut representing luck and the pig representing rooting into the New Year. It's a feel-good and flavorsome ritual and it may be just what you need to start the New Year. Serve with mashed potatoes or dumplings.
Provided by Auntie M
Categories Meat and Poultry Recipes Pork
Time 3h25m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 243.8 calories, Carbohydrate 12.5 g, Cholesterol 79.6 mg, Fat 9 g, Fiber 4.8 g, Protein 28 g, SaturatedFat 2.9 g, Sodium 971.5 mg, Sugar 6.2 g
PAP'S PORK AND SAUERKRAUT
"I learned how to make this dish from my grandfather Pap. When I was a kid, we ate it on New Year's Day, but now I make it all the time," says Michael.
Provided by Michael Symon : Food Network
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 15
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.
NECKBONES & SAUERKRAUT
This is my husband's ALL TIME favorite meal. When I fix this meal, I fix mashed potatoes, pork & beans and cottage cheese with it. I am also really fond of this meal.
Provided by Darlene Summers
Categories One Dish Meal
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Cook neck bones till falling apart done.
- Drain water off, leaving about 1/2 cup.
- Pour kraut over top of meat and mix in with meat.
- Cover with good fitting lid.
- Cook on low till kraut is good and hot.
- Serve with mashed potatoes.
NO-FUSS PORK AND SAUERKRAUT
I once tasted a similar dish at a restaurant and decided to try making it at home. This is the fabulous result.-Joan Pereira, Avon, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 12-16 servings.
Number Of Ingredients 7
Steps:
- Rub roast with mustard; sprinkle with garlic powder and sage. Place sauerkraut and half of the apples in a 6-qt. slow cooker. Top with roast. Pour apple juice around roast; top with remaining apples. , Cover and cook on high for 4-5 hours or until meat is tender.
Nutrition Facts :
NORTH CROATIAN PORK AND SAUERKRAUT STEW (SEKELI GULASH)
This meal is originally Hungarian but since us Croats and Hungarians lived in one Empire for 400 years gastronomic influences are inevitable. This is also my grandmother's recipe.
Provided by nitko
Categories Stew
Time 1h
Yield 5 portions, 5 serving(s)
Number Of Ingredients 12
Steps:
- Cut pork meat into small pieces.
- Finely slice onion and sauté it on lard until soft. Add meat and continue to sauté it until meat starts to change color.
- Add paprika and mix. Add some wine and continue to sauté it.
- After 10 to 15 minutes add sauerkraut (sliced), bay leaf, caraway seeds and more wine. Add water and brine (only if you like it really sour).
- Cook 30 to 40 minutes on low fire. After 20 minutes add flour (just one teaspon if you want thicker stew) and mix well. Continue to cook until sauerkraut is soft.
- Before serving add sour cream and mix.
Tips:
- Choose the right cut of pork neck. Look for a piece of meat that is well-marbled with fat, as this will help it stay moist during cooking.
- Brown the pork neck before braising it. This will help to develop flavor and create a crispy crust.
- Use a variety of vegetables in your sauerkraut. This will add flavor and texture to the dish.
- Cook the sauerkraut until it is tender but still has a bit of crunch. Overcooked sauerkraut will be mushy and bland.
- Serve the pork neck sauerkraut with mashed potatoes, spaetzle, or dumplings. This will help to soak up the delicious sauce.
Conclusion:
Pork neck sauerkraut is a hearty and flavorful dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a comforting and delicious meal, give pork neck sauerkraut a try.
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