Best 6 Pork Roast With Kielbasa And Sauerkraut Recipes
When it comes to comfort food, few dishes can rival the hearty and flavorful combination of pork roast, kielbasa, and sauerkraut. This classic dish is a staple in many cultures, and for good reason. The tender pork roast, savory kielbasa, and tangy sauerkraut create a symphony of flavors that is sure to warm your soul. Whether you're cooking for a special occasion or simply looking for a delicious and satisfying meal, this pork roast with kielbasa and sauerkraut recipe is sure to hit the spot.
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PORK ROAST WITH SAUERKRAUT AND KIELBASA
This is the traditional New Year's Day meal I learned from my husband, whose family originated in central Pennsylvania. It's wonderful, especially served with mashed potatoes and applesauce.
Provided by Heather Urry
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 6h25m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven broiler. Place the roast in a roasting pan, brush with olive oil, sprinkle with thyme leaves, and season with salt and pepper. Place under the broiler for 10 minutes, until lightly browned in several places.
- Place 2 pounds sauerkraut in a slow cooker. Arrange kielbasa pieces around the edges of the slow cooker pot, and place the roast in the center. Cover with remaining sauerkraut.
- Cover slow cooker, and cook roast 6 hours on High.
Nutrition Facts : Calories 229.3 calories, Carbohydrate 7.6 g, Cholesterol 51.5 mg, Fat 15.7 g, Fiber 4 g, Protein 14.8 g, SaturatedFat 4.8 g, Sodium 1357.6 mg, Sugar 3.1 g
PENNSYLVANIA-STYLE PORK ROAST
Our children wouldn't dream of eating sauerkraut until they tasted it with this tender and juicy pork roast at a family celebration. They devoured it and went back for seconds! Now it's a mainstay in my pork recipe file.
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first five ingredients; rub over roast. Place roast fat side up in a Dutch oven. Combine sauerkraut and sugar if desired. Spoon sauerkraut and sausage over and around roast. , Cover and bake at 350° for 2-1/4 to 2-3/4 hours or until a thermometer reads 160°. Let stand for 15 minutes before slicing.
Nutrition Facts :
SLOW-COOKER PORK, SAUERKRAUT AND KIELBASA
Delight the hearty eaters in your life with this, the ultimate meat and potatoes dish. Actually, we should say meats, since it contains both country-style pork ribs and kielbasa sausage, which taste mighty fine served alongside creamy Yukon Gold potatoes. Keeping all those richly-flavored ingredients in check, is the zesty Dijon marinade and tangy sauerkraut. So while this certainly is not a light meal, it is well-balanced. The only thing it might be missing is a slice of brown rye bread and a stein of your favorite Oktoberfest brew. Prost!
Provided by Betty Crocker Kitchens
Categories Entree
Time 6h25m
Yield 6
Number Of Ingredients 11
Steps:
- Spray 5-quart slow cooker with cooking spray.
- In slow cooker, place potatoes, 1/2 teaspoon of the thyme, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Toss to coat.
- Season ribs with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. In 12-inch skillet, heat oil over medium-high heat; cook ribs in oil, turning occasionally, until browned. Transfer to large bowl.
- Add onion to skillet with drippings, stirring 5 to 6 minutes, until lightly browned. Transfer to slow cooker. Add broth to skillet; heat to boiling, scraping up any brown bits on bottom of skillet. Add to slow cooker.
- Add kielbasa and mustard to pork in bowl. Toss to coat.
- Arrange pork and kielbasa on top of onions in slow cooker.
- Spread sauerkraut over meat. Sprinkle remaining 1 teaspoon thyme over sauerkraut.
- Cover; cook on Low heat setting 6 to 8 hours or until ribs and potatoes are tender.
Nutrition Facts : Calories 540, Carbohydrate 23 g, Cholesterol 130 mg, Fat 3, Fiber 4 g, Protein 41 g, SaturatedFat 11 g, ServingSize About 1 1/2 cups, Sodium 1780 mg, Sugar 5 g, TransFat 1/2 g
PORK ROAST AND SAUERKRAUT
My family which is mostly German-Irish ate the same meal for New Year's every year of my life. It consisted of pork roast, sauerkraut, kielbasa and mashed potatoes. We ate the pork (pork roast and kielbasa) because pigs are a symbol of progress. Pigs push forward, rooting themselves in the ground before moving, and we need to move into the New Year in the same way. We eat sauerkraut, as it's believed it will bring blessings and wealth for the new year. It also reminds us that with the good comes the bitter as well. We eat potatoes to remind us that even as poor men we still had potatoes to eat.
Provided by Dianna Jacobs-Fresh
Categories World Cuisine Recipes European German
Time 6h40m
Yield 8
Number Of Ingredients 10
Steps:
- Heat bacon drippings in a Dutch oven over medium heat. Cook and stir onion in hot drippings until soft and translucent, about 5 minutes. Stir diced apple and caraway seeds with the onion and cook until apple is just tender, about 3 minutes more. Add sauerkraut and stir.
- Stir white wine, chicken stock, and brown sugar together in a bowl; pour over the sauerkraut mixture.
- Put pork roast into the bottom of the crock of your slow cooker. Pour sauerkraut mixture over the pork.
- Cook on Low until the pork easily falls apart when pulled with a fork, 6 to 8 hours; add kielbasa sausage pieces and continue to cook until the sausage is heated through, 15 to 20 minutes more.
Nutrition Facts : Calories 406.4 calories, Carbohydrate 15.9 g, Cholesterol 91.2 mg, Fat 24.9 g, Fiber 4.1 g, Protein 26.6 g, SaturatedFat 8.7 g, Sodium 1341.2 mg, Sugar 9.8 g
PORK AND KIELBASA WITH SAUERKRAUT, MUSHROOMS AND POTATOES
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Drain the sauerkraut and reserve the brine. Taste the sauerkraut and if you find it much too strong, rinse it until you like the way it tastes -- keeping in mind that the flavor will be diminished when it is cooked with the other ingredients. Drain well and set aside.
- Heat the broth in the pressure cooker. Set the dried mushrooms in a bowl and pour the hot broth over, submerging them in the broth with the back of a spoon. Cover with a plate and set aside until the mushrooms are soft, about 10 minutes.
- Meanwhile, rinse and dry out the cooker. Heat the butter and oil over medium-high heat. Brown the pork and kielbasa in 3 or 4 batches, about 4 minutes per batch, adding more oil if needed. Set aside.
- With a slotted spoon, remove the reconstituted mushrooms from the broth and squeeze them over the bowl to catch the liquid they release. Coarsely chop the mushrooms if the pieces are large. Carefully pour the broth into the cooker, taking care to leave behind any sediment on the bottom. Set the cooker over medium heat and stir well to scrape up any browned bits stuck to the bottom. Add the mushrooms and half of the sauerkraut. Set the browned pork and kielbasa on top. Cover with the remaining sauerkraut and sprinkle caraway seeds on top. Set the potatoes and parsnips on the kraut.
- Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 10 minutes. Quick-release the pressure. Remove the lid, tilting it away from you to allow excess steam to escape.
- Ladle out 1/2 cup of the broth and blend the sour cream into it. Then stir this mixture back into the pot as you stir well to distribute all of the ingredients. If you'd like a stronger sauerkraut flavor, add some or all of the reserved brine. Season with salt and pepper. Sprinkle lightly with dill. Pass additional sour cream in a bowl at the table.
SLOW COOKER PORK LOIN ROAST WITH SAUERKRAUT AND KIELBASA
Make and share this Slow Cooker Pork Loin Roast With Sauerkraut and Kielbasa recipe from Food.com.
Provided by SweetSueAl
Categories Pork
Time 6h50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the broiler in the oven. Place the roast in a roasting pan, brush with olive oil, sprinkle with thyme leaves (hubby not a fan of thyme, I used parsley), and season with salt and pepper.
- Place under the broiler for 10 - 15 minutes, until lightly browned in several places.
- Place 2 lbs of the sauerkraut in the slow cooker.
- Place the roast in the center over the sauerkraut, topped with apples.
- Optional: Add quartered red potatoes, and thin sliced carrots.
- Arrange kielbasa pieces around the edges of the crock.
- Cover with remaining sauerkraut.
- Cover. Cook on High for 6 hours.
Tips:
- Choose the right pork roast. A bone-in pork roast will have more flavor than a boneless roast. Look for a roast that is at least 3 pounds in weight.
- Brown the pork roast before roasting. This will help to seal in the juices and give the roast a nice crust.
- Use a flavorful marinade. A good marinade will help to tenderize the pork roast and add flavor. You can use a simple marinade made with olive oil, garlic, and herbs, or you can try a more complex marinade made with wine, vinegar, and spices.
- Roast the pork roast at a low temperature. This will help to prevent the roast from drying out. Cook the roast until it reaches an internal temperature of 145 degrees Fahrenheit for medium-rare, 155 degrees Fahrenheit for medium, or 165 degrees Fahrenheit for well-done.
- Let the pork roast rest before carving. This will help the juices to redistribute throughout the roast, making it more tender and flavorful.
Conclusion:
Pork roast with kielbasa and sauerkraut is a delicious and hearty dish that is perfect for a cold winter night. The pork roast is tender and flavorful, the kielbasa adds a smoky and savory flavor, and the sauerkraut is tangy and refreshing. This dish is sure to please everyone at your table.
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