Comments on: Sauerkraut and Pork

By: stories

stories — Tue, 15 Feb 2011 11:37:59 +0000

This should be really good for 8th March. Will make it. Thanks for the recipe!

By: Nancy

Nancy — Tue, 18 Jan 2011 02:11:59 +0000

Can’t remember when my husband has praised a meal this much – he is still talking about it 2 days later! Thanks for a great recipe.

By: Bonnie from Louisiana

Bonnie from Louisiana — Fri, 14 Jan 2011 17:04:13 +0000

OH, goodness.. memories, memories, memories… I also was raised on pork and sauerkraut. My Russina grandmother said that my Polish grandfather had her make sauerkraut once a week. Mom made hers in a roaster pan in the oven. Put slices of onions on the pork, slices of sweet apple mixed in the kraut. HUGE pot of mashed potatoes… Lord, my breaking heart… One year our family made our own sauerkraut. I have never tasted anything so good. Ever. No storebought sauerkraut will ever compare to the kraut that we canned ourselves. Only made it once, was a lot of work. I have since moved from a burb of Cleveland OH to southern Louisiana. Most folks down here dont even know what sauerkraut is, and wont try it either.. Sigh…… They have NO idea what they are missing… Thanks for posting. Am looking forward to more. Keep up the good work!!

By: ORKMommy

ORKMommy — Wed, 12 Jan 2011 22:31:54 +0000

I make kraut & pork in my crock pot all the time but I’ve never thought to add applesauce. I’m gonna have to try that next time. The only other thing I do differently is cube potatoes and put them right in with the meat & kraut. I love the taste the kraut adds to the potatoes and I can just mash them when they get to the plate!!

By: patiodaddio

patiodaddio — Wed, 12 Jan 2011 17:40:57 +0000

Pam – That’s funny, because my dad is the same way. He forbade it to be cooked in the house, so we’d have it at my grandparents’ house, usually on Saturdays.

My mother and grandmother haven’t had it for YEARS, so I just pressure canned some and sent it to them as a late Christmas gift.

That’ll fix him!

By: Pam S.

Pam S. — Wed, 12 Jan 2011 00:46:36 +0000

My mom has made a similar recipe for years, but my husband hates saurkraut and doesn’t even want it cooked in our house. So when my mom makes it she calls me and I go by after work to have some. The last time she made it I was in a hurry so I had to take it to go. It smelled so good I ate it right out of the container with my fingers. I had it eaten before I got home. ( I only live about 2 miles from her). The next time my husband goes out of town I’m going to try this version of the recipe and call my mom to come over!

By: patiodaddio

patiodaddio — Tue, 11 Jan 2011 04:13:33 +0000

Jillian – Yes, it will be tight, but it should be large enough.

By: Jillian

Jillian — Tue, 11 Jan 2011 02:17:49 +0000

Would a 5.5 qt. dutch oven be big enough for this recipe? Thanks! Can’t wait to make this as my mom made a similar dish growing up, and I have yet to make something equally as good, if not better!

By: patiodaddio

patiodaddio — Mon, 10 Jan 2011 17:30:22 +0000

Thanks, Teri, I’m glad you enjoyed it.

John

By: Kary Ross

Kary Ross — Mon, 10 Jan 2011 04:59:55 +0000

I am so very shocked to read your recipe because I have a similar one as well. It is our New Year’s Day traditional meal that I grew up with in New Mexico and have carried on the tradition with our family here in Arkansas! We do use spareribs though and cook them with celery and onion in a slow oven for 3 hours and then add the (rinsed, yes, rinsed!!) sauerkraut to the pan with the meat and veggies. But we mix up a sauce of orange juice, pineapple juice, soy sauce, Worcestershire sauce & brown sugar and pour over all and cook another 1-2 hours slowly in the oven. We ALSO serve ours over mashed potatoes. I love reading your recipe though and I like the variation too!