Tuesday, July 24, 2007

Porky Kraut

This recipe has one of the greatest deliciousness:ease ratios that I know of. I learned it from our Hungarian cousin Kriszti, and I can't remember the Magyar name for the life of me, so I made this one up myself. All you need is:
  • 1.5 lbs pork shoulder roast, cubed or sliced fresh Polish sausage
  • 2 big jars/cans of sauerkraut
Optional:
  • 1 bay leaf
  • white pepper
  • nutmeg
In the example photos I used the Polish sausage and home-made sauerruben (pickled turnips), because I'm an overachiever.

Brown the pork/sausage in oil or fat in a heavy pot. Rinse the kraut in a colander and squeeze out (if you like it milder, rinse less. Knowing our family, you won't rinse at all). Dump the kraut on top but do not stir. Grind some white pepper and nutmeg on top and stick a bay leaf in, if desired. Trust me--even without any seasonings this is delicious. Add some water or broth so that there is moisture in the pot, but I wouldn't add more than a cup. Bring to a boil and then reduce to simmer for 45 min - 1 hr. More liquid will have appeared and the pork will be incredibly tender and tasty. Stir and season with S & P. Serve over egg noodles, spaetzle, or mashed potatoes.

I love this recipe: it's a total crowd pleaser, makes the lousiest cut of pork decadently tender it and has the added benefits of preventing scurvy and promoting regularity. It can be made in the crock pot or oven. I strongly encourage you to try it. Enjoy!

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