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home > recipes > meat > the best pork and sauerkraut
from Buffalo, NY USA 2 to 3 lbs. farmer or country style pork ribs 2 pkgs. refrigerated sauerkraut (not canned) 2 peeled apples - core removed 1 small onion 1 medium size potato 1/2 cup dark beer 1/2 cup apple cider or apple juice vegetable oil salt & pepper Preheat oven to 300 degrees. Season meat on all sides with salt & pepper. In a skillet, brown meat on all sides over medium heat. (don't worry about cooking the meat at this point, just brown). Place browned meat in bowl or container and hold. Place sauerkraut in a collander and rinse with cold water to remove excess salt and tart. Using a box grater or food processor, grate the apples, onion and potato and put in a bowl Add sauerkraut and season with black pepper Mix sauerkraut, apples, onion and potato and place in a non-reactive (glass, enamaled, stainless etc) baking dish. Pour cider or apple juice and beer over mixture. Place browned meat on top of mixture, cover and bake for 3 - 4 hours or until meat begins to fall apart. Serve with lots of beer, buttered mashed potatos and rye bread.

The Best Pork and Sauerkraut


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keyword: sauerkraut
ethnicity: german
recipes for meat
recipes by jmgiuc
Email Address:
(posted November 6, 2003)

from
Buffalo, NY USA

2 to 3 lbs. farmer or country style
pork ribs
2 pkgs. refrigerated
sauerkraut (not canned)
2 peeled apples -
core removed
1 small
onion
1 medium size
potato
1/2 cup dark
beer
1/2 cup
apple cider or apple juice
vegetable oil
salt & pepper

Preheat oven to 300 degrees.

Season meat on all sides with
salt & pepper.

In a
skillet, brown meat on all sides over medium heat. (don't worry about cooking the meat at this point, just brown).

Place browned meat in bowl or container and hold.

Place
sauerkraut in a collander and rinse with cold water to remove excess salt and tart.

Using a box
grater or food processor, grate the apples, onion and potato and put in a bowl

Add
sauerkraut and season with black pepper

Mix
sauerkraut, apples, onion and potato and place in a non-reactive (glass, enamaled, stainless etc) baking dish.

Pour
cider or apple juice and beer over mixture.

Place browned meat on top of mixture, cover and
bake for 3 - 4 hours or until meat begins to fall apart.

Serve with lots of
beer, buttered mashed potatos and rye bread.


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