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Pork Sauerkraut

E

El Toro

Well-known Member
My wife makes this every New Year. Her family were from Germany and settled here in the late 1800's. She bought a bag of potatoes and had this large potato in it. She's going to make mashed potato's for Supper and we cover it with sauerkraut. Hal
PS: I never raised any this large.
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My family,Pa. German, always had the same thing. Supposed to bring good luck. We are having venison stew today.
 
When Dad was alive we always had oyster stew on New Years day for supper. I never had any use for the stuff myself. We've kept the tradition going with our kids for the most part,but we have potato soup now.
 
I bake pork chops in a bed of sauerkraut by first sautéing my own homemade bacon bits, then browning the pork chops and after draining the sauerkraut, replacing the fluid with beer. Place browned pork chops on bed of beer laced sauerkraut with bacon bits and caraway seeds. Bake in oven. You can add things if you desire. Onions, apples, potatoes, etc. I never make it exactly the same way twice and have enjoyed it hundreds of times. A baked potato on the side with lots of butter is the way I usually go. Big mug of beer, too.
 
yes sir ,,..sounds like a real good wood cutting supper,/// gonna have ,ham and taters onions with black eye peas here,. went to jay -c at sunset lastnite ,,all cabbage gone not even any frozen brusselsprouts ,Clean OUT ,LOL //// never thought we were so steeped in tradition here...
 
My mother made a very similar dinner when I was young.

She would cook sauerkraut with pork and serve it with mashed potatoes.

Like you, we would cover the mashed potatoes with sauerkraut.

My maternal grandmother's family was from Bavaria. They too, came to the US after the (US) Civil War. Their name was Ebersole.

I'm not much of a cook but today, I put sauerkraut and smoked sausage in the crock pot for New Year's dinner.

Wish I had some mashed potatoes.

Dean
 
My gramma used to make smokies and sauerkraut for new years day. Not sure if it was a polish dish or slovenian. Local butcher shop would make the smokies, they were about the size of a bratwurst sausage. In a big kettle, she would boil sauerkraut, cut up pota toes, onion and barley. About 40 minutes of slow boil, then add the smokies and cook for another20 minutes or so, till the smokies were done. A slice of white bread, toss a smokie on it and covere with the sauerekraut and taters... Dang them were good!!!!
 
My late FIL could speak that. He called apples snuts that were cut for apple butter made in copper kettles. Hal
 
My wife's parents made their own kraut. They stored it in stone crocks. I have an old picture somewhere of my late MIL driving a Farmall B towing a manure spreader. Here's a picture of her at 16. She's the second from the right in 1914. Hal
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