BRAISED SAUERKRAUT WITH LOTS OF PORK
Two classic mixed braises always come to mind at this time of year. One is cassoulet, based on white beans and a blend of goose, duck and pork. The better alternative for my purposes was choucroute garnie, a vat of simmering sauerkraut that serves as a nice bed on which to mix and match a variety of pig parts. The beauty of a choucroute is that it lets you use whatever pork products you like or have on hand. A couple of hours later, the meat is cooked through while the sauerkraut has absorbed all the porky, smoky flavors, utterly transforming from pickled and puckery into something brawny in flavor and meltingly soft, especially if you add a couple of apples to bring out the cabbage's sweeter nature. Pigs' feet are not necessarily traditional in choucroute, but they add excellent flavor and body to the mix. If you are like my husband and prefer to eat your meat with a knife and fork (and I know that he is not alone in that department), you can always leave them out.
Provided by Melissa Clark
Categories dinner, main course
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Heat the oven to 325 degrees. In a large bowl, toss the ribs with 1 teaspoon salt and 1/2 teaspoon black pepper. Set a medium saucepan on high heat and add the pigs' feet, wine and bay leaves. Bring to a boil, then reduce heat, cover and simmer for 15 minutes.
- Meanwhile, set a large Dutch oven over medium heat and add the coriander seeds, toasting them until fragrant, about 2 minutes. Using a mortar and pestle or the side of a knife, lightly crush the seeds. Set aside.
- Return the Dutch oven to the heat and add the olive oil. Increase heat to medium-high. Add the bratwurst and cook, turning occasionally, until brown, about 5 minutes. Transfer to a plate. Turn down the heat to medium and melt the butter in the pot. Toss in the onions and cook until soft, about 5 minutes. Add the apples and cook until the apples and onions are golden, about 10 minutes. Add the garlic and cook 2 minutes.
- Add the wine and pigs' feet. Simmer for about 2 minutes, scraping up any browned bits from the bottom of the pot. Add the sauerkraut, rib tips, 3/4 cup water, carrots, coriander seeds, remaining teaspoon salt and 1/2 teaspoon pepper. Mix well, then nestle the pork chop in the sauerkraut.
- Cover the pot and bake in the oven for 1 hour. Turn the pork chop and add the bratwurst. Cover and cook 30 minutes longer. Simmer, uncovered, until the juices have thickened and the meat is tender, another 30 to 45 minutes. Serve with boiled potatoes and chopped parsley.
Nutrition Facts : @context http, Calories 738, UnsaturatedFat 23 grams, Carbohydrate 24 grams, Fat 43 grams, Fiber 8 grams, Protein 53 grams, SaturatedFat 16 grams, Sodium 1625 milligrams, Sugar 12 grams, TransFat 0 grams
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Toyah Boo
[email protected]I followed the recipe exactly and it turned out great! I'll definitely be making this again.
gordon protocol
[email protected]This recipe is a bit bland for my taste. I added some extra spices and it was much better.
Rolan Djent
[email protected]I wasn't sure about this recipe at first, but I'm so glad I tried it. It's now one of my favorite sauerkraut recipes.
Rux WRLD
[email protected]This recipe is a little time-consuming, but it's worth it. The sauerkraut is so flavorful and the pork is fall-apart tender.
Nicholas Hansen
[email protected]I've made this recipe several times and it's always a success. It's a great way to use up leftover pork.
Talha irfan Talha irfan
[email protected]This is a great recipe for a crowd. I made it for a party and it was a hit. Everyone loved it.
Shedlove ally
[email protected]I made this recipe for my family and they loved it! It's a great recipe for a special occasion.
Biruk Tamrat
[email protected]Yum!
Brielle Hemingway
[email protected]So good!
NEELU PEELU
[email protected]This recipe is a keeper!
Martin Dias
[email protected]I'll definitely be making this recipe again.
Angela Shaw
[email protected]This recipe is a winner! It's easy to make and the results are amazing. The sauerkraut is tangy and flavorful, and the pork is fall-apart tender.
Nkululeko Mncube
[email protected]This is a delicious and easy-to-make recipe. I love the combination of flavors and textures. The sauerkraut is tangy and the pork is tender and juicy.
Isaac Chinedu
[email protected]I've never been a big fan of sauerkraut, but this recipe changed my mind. The sauerkraut is cooked perfectly and it's not too sour. The pork is also very tender and flavorful.
Abdor Rehman
[email protected]This is a great recipe for a winter meal. The sauerkraut and pork are both very comforting and filling. I also like that it's a relatively inexpensive dish to make.
RS BESTU
[email protected]I love this recipe! It's so easy to make and it always turns out delicious. I like to serve it with mashed potatoes and roasted vegetables.
Salman Amin Khan
[email protected]This was my first time making braised sauerkraut and it was a success! I followed the recipe exactly and it turned out perfectly. The sauerkraut was tangy and flavorful, and the pork was tender and juicy. I served it with mashed potatoes and it was a
Shirley Foley
[email protected]I've made this recipe several times and it always turns out amazing. The key is to use good quality sauerkraut and pork. I like to use a smoked pork shoulder because it adds a delicious smoky flavor to the dish. I also like to add a little bit of bro
Ari Purifoy
[email protected]This braised sauerkraut with pork recipe is an absolute winner! The flavors are incredibly rich and complex, with a perfect balance of sour, sweet, and savory. The pork is fall-apart tender and the sauerkraut is tangy and flavorful. I served it with