As this entire blog is in honor of my grandmother, I wanted to share her sauerkraut recipe. She made this so many times for me growing up, it brings me so much joy to share it with you.
Sauerkraut
Ingredients
Instructions
-
Rinse and drain your sauerkraut in a pasta strainer. It is absolutely imperative not to skip this step, otherwise you end up with an over-salted dish.
-
Heat a large pot over medium heat. Add olive oil. Salt and pepper pork chops and add to the pot, cooking 5-7 minutes on each side.
-
While the pork chops are cooking, peel and shred your apples and onion.
-
Once the pork chops are cooked, remove from the pot and set aside on a plate.
-
Add sausage to the pot - I am a huge bratwurst fan so that’s what I normally use, but knackwurst or even kielbasa would work. Cook about 3 minutes on each side and remove from the pot and set aside with the pork chops.
-
Add onion and apple to the pot and stir with a wooden spoon, getting any browned bits off of the bottom of the pot. Cook for about 5 minutes until softened and slightly browned. Add the berries and caraway seeds. Add the sauerkraut. Nestle the pork chops and sausage into the sauerkraut mixture and pour over the stock. Bring to a simmer and reduce heat to medium low. Stir occasionally and cook for about an hour.
-
Remove pork chops from the pot and remove the bones and shred the meat. Return the meat to the pot.
-
I serve this with boiled and buttered red skinned potatoes. Enjoy!
