EMERIL'S NEVER ENOUGH PORK BEER-BRAISED SAUERKRAUT RECIPE
Provided by KristaSteinbuhler
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F. Place the sauerkraut in a colander and rinse briefly to remove some of the salt from the brine-don't rinse it too much, or you will lose a lot of the flavor. (Alternatively, if the sauerkraut is not excessively salty, use as is.) Press to release most of the excess liquid and set aside. In a large nonreactive skillet, melt 3 tablespoons of the butter over medium-low heat and add the bacon. Cook until most of the fat is rendered, about 4 minutes. Add the onions and continue to cook until they are soft but not browned, 8 to 10 minutes. Transfer the bacon-onion mixture to a nonreactive roasting pan or large ovenproof Dutch oven. Add the drained sauerkraut and toss to combine. Using a small piece of cheesecloth, make a bouquet garni with the thyme, bay leaves, peppercorns, juniper berries, and garlic and place in the baking dish. Add the ham hocks, chicken stock, and beer and stir to combine. Cover the casserole and bake, undisturbed, until ham hocks are mostly tender, about 1 1/2 hours. Meanwhile, melt the remaining tablespoon of butter in a large skillet over high heat and brown the sausages on both sides. Set aside. Brown the pork chops and set aside. When the hocks are mostly tender, remove the casserole from the oven. Place the sausages on top of the sauerkraut. If the liquid has reduced to less than 2/3, add a bit more water. Cover the casserole and return it to the oven. Cook for about 30 minutes, or until the sausages are tender and heated through. Add the pork chops and press them into the sauerkraut. Cover and return to the oven and cook until pork chops are heated through and tender, about 30 minutes longer. Remove the casserole from the oven and discard the bouquet garni. Serve immediately, with each person receiving some of each of the sausages, part of a hock, part of a pork chop and some of the sauerkraut. Pass the mustard at the table.
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Malik CK
[email protected]Made this for dinner tonight and it was delicious! The pork was perfectly cooked and the sauerkraut was tangy and flavorful. Will definitely be making this again.
Brook Buckholtz
[email protected]This recipe is a keeper! The pork is so tender and juicy, and the sauerkraut is tangy and flavorful. I love serving it with mashed potatoes and a side of green beans.
Tarhata Akis
[email protected]I made this last night and it was a big hit with my family! The pork was fall-apart tender and the sauerkraut was tangy and flavorful. I will definitely be making this again.
Ali Furqan
[email protected]This dish was easy to make and so delicious! The pork was tender and flavorful, and the sauerkraut was tangy and flavorful. I will definitely be making this again.
Jessica Fincher
[email protected]I've made this recipe several times, and it's always a hit. The pork is so flavorful and juicy, and the sauerkraut is tangy and delicious. I love serving it with mashed potatoes and a side of green beans.
Lauren Williams
[email protected]This pork and sauerkraut dish is an absolute winner! The flavors are incredible, and the meat is so tender. I followed the recipe exactly, and it turned out perfectly. My family loved it, and I will definitely be making it again.