Sauerkraut and Pork with Apples and Onions
Every person I talk to makes their sauerkraut a little different. Our family has German and English descent, so I’m assuming it was passed down from somewhere. I grew up with the sauerkraut having a bit of the zest left to it. I took a picture of how I prepare my New Year’s feast. We started early today – because I’m taking some this evening to a get-together.
- Bagged Sauerkraut
- Cooking Apples (McIntosh, Granny Smith, etc)
- Yellow or White Onion
- Pork Cut of your Choice
- Put your pork and kraut (and juice) in a roaster.
- On one side core and then place halves or quarters of the apples.
- On the other side peel and quarter onions.
- As a guide, I use one small onion and one small apple per bag of sauerkraut. In my roaster pictured above, I have three bags of kraut. I used two medium apples and one very large onion.
- Cook at 250 degrees for 7-9 hours (give or take with how much you have.)
- Stir occasionally without mixing the sides and mashing the apples.
- When it's cooked down, I fish out the apples and onions.
- Toss together the kraut from both sides.
Don’t forget the list recipes for New Year’s Eve Appetizers that Megan put together!