Authentic German Sauerkraut with Pork and Apples

Miller’s German Sauerkraut 🍂🇩🇪

Description

Germans consume sauerkraut by the thousands of tons in every conceivable way, shape, and form. Among all the delicious variations, the most beloved is the classic, hearty sauerkraut dish. This recipe brings the authentic flavors of Germany right to your kitchen. Perfect as a side or even as a main dish, it’s sure to warm your soul and tantalize your taste buds.

Cooking and Preparation Times

Categories

• Pork
• Vegetable
• Meat
• German
• European
• < 4 Hours

Keywords

• Vegetable
• Meat
• German
• European
• < 4 Hours

Ingredients

• 2 pounds sauerkraut
• 1/4 pound fat pork, cubed
• 1 large onion, peeled and left whole
• 1 1/2 pounds apple, peeled and sliced
• 1 cup water (plus more as needed)
• 1/4 cup flour
• 1 large potato, peeled and finely grated
• 2 teaspoons salt (for fresh sauerkraut)
• Additional salt to taste

Nutrition Information (Per Serving)

• Calories: 111.7
• Fat: 3.5g
• Saturated Fat: 1.3g
• Cholesterol: 3mg
• Sodium: 1778.6mg
• Carbohydrates: 19.2g
• Fiber: 5.4g
• Sugars: 6.2g
• Protein: 2.5g

Servings

• Makes 6 servings

Instructions

1. Wash and Drain the Sauerkraut: Start by thoroughly washing and draining the sauerkraut. This will help reduce the acidity and prepare it for cooking.

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2. Simmer the Sauerkraut: In a large pot, heat 1/4 pound of fat pork over medium heat until the fat renders. Add the drained sauerkraut and simmer it slowly in the hot lard for about 5 minutes, turning often with a fork until it has absorbed the melted lard.

3. Fresh Sauerkraut Instructions: If you’re using fresh sauerkraut from the barrel, add enough boiling water to cover the sauerkraut, along with 2 teaspoons of salt. Cover the pot and simmer slowly for two hours.

4. Canned or Bottled Sauerkraut Instructions: If you’re using canned or bottled sauerkraut, add enough boiling water to cover the sauerkraut, along with 2 teaspoons of salt. Proceed immediately to the next steps.

5. Add Aromatics and Meat: After the initial cooking time, add the whole peeled onion, the peeled and sliced apple, and the cubed fat pork to the sauerkraut. Cover the pot and simmer slowly for another hour or until the pork is thoroughly cooked.

6. Thicken the Sauerkraut: In a small bowl, mix 1/4 cup of cold water with the flour to create a smooth slurry. Peel and finely grate the potato, then add it to the flour mixture. Mix well.

7. Final Simmer: Stir the flour and potato mixture into the sauerkraut. Mix thoroughly to combine. Continue to simmer for an additional 10 to 15 minutes, allowing the flavors to meld and the sauerkraut to thicken slightly.

8. Season and Serve: Taste the sauerkraut and add salt to taste. Serve hot and enjoy the rich, tangy flavors of this traditional German dish.

This recipe, featured in Miller’s German Cookbook, is a testament to the enduring appeal of sauerkraut in German cuisine. Whether enjoyed on its own or as an accompaniment to a hearty meat dish, this sauerkraut is sure to become a favorite at your table.

Pro Tip

To elevate the flavor, consider adding a few juniper berries during the simmering process. They add a unique depth to the dish, perfectly complementing the tangy sauerkraut and savory pork. 🍎🥔

Serving Suggestions

Pair this delicious sauerkraut with traditional German sausages, a pork roast, or simply enjoy it as a hearty and comforting standalone dish. A side of rustic bread and a glass of German beer will make this meal complete. 🍺🥨