Choucroute

Okay here goes. This is simple and the left overs are great.

This is for two people with leftovers or one dinner for 4-5 people.
3 14 oz cans. I use Silver Floss brand of sauerkraut, the Bavarian style (or your favorite), which tends to be sweeter. If you can’t find this and don’t like sharp kraut , add a few splashes of white wine or beer.
Place these into a nice heavy casserole pot, put on low to warm up.
2 – 4 Pork chops.Bone in or bone out, and thicker slice, not too lean. This will fall apart when cooked.
2-3 potatoes, peeled and cut into two inch chunks.
2-3 large gauge carrots, peeled and cut into one inch chunks.
Kielbasa/smoked sausage. We go with a lean turkey kind – use half or all and cut into 1 – 1 ½ chunks. Grill if you wish.
Brats or hotdogs.
Add ½ cup wine or beer, or none at all.
Sear the pork in a heavy/cast iron skillet or grill both sides to char – do not cook through. When these are done, place in the bottom of the casserole covered with the kraut, add carrots, potatoes (if wanted).
Stick in a pre heated over (400) and check it in fifteen minutes – lower temp so it is a low simmer…maybe 240 degrees. Let it go for 30 minutes, add the kilbasa – if you are using white brats – place 2-4 on the top uncut of things and let it go for ten to fifteen minutes so they steam. If using hot dogs, cut into one inch pieces and throw them in. If using low fat hotdogs, put them in only for five minutes otherwise they blow up.
Remove from oven and serve Spaetzles, Fresh Parker House Rolls , wide egg noodles, or a thick rye or dark bread.
Oh – wine goes great and beer/ale is even better.
Votre santé/Essen mein kinder

This message has been edited. Last edited by: photohause,

I love that stuff. I make a very similar dish with only one kind of meat, typically, and with sweet onions added.

I serve it with a coarse ground German mustard.

Delicious, good for you, and keep well as leftovers.

We make something very similar
It will stick to your ribs.
Good stuff maynard

My wife makes this every couple of months. We add onions and use our homemade sauerkraut, no pork chops. I easily could eat this once a week.

Jim

Looks good! A bigger picture would’ve been better.

Very nice! I love the leftovers on dark rye with course German mustard.

A protein extravaganza!


This is the recipe I've done in the past, I imagine most recipes are quite similar, variations depends on the butcher you get your meats from
https://www.seriouseats.com/ch...-meat-sausage-recipe

And
With a carbonated beverage,
It keeps you "regular"