We always have pork & sauerkraut for good luck on New Year's day. When I saw the recent comments on Kitty's Kozy Kitchen blog post about the same food, I was amazed at how many people had never tasted it or never had it served over mashed potatoes. That is the only way we've ever eaten it!
Funny how different regions of our country have their own customs & traditions. (for example, I've never eaten black eyed peas in my life!) I think this recipe is part Polish & part German. I know my Irish mother never made for us!
I thought I would share how I make mine each year. There really isn't a specific recipe for making it but it is very easy.
I buy the sauerkraut in the bag & open it into a colander in the sink & let it sit while I brown the pork, so that some of the salty brine can drain off.
I then brown a pork roast in a large dutch oven. Browning adds lots of great flavor!
I received some wonderful new Penzeys spices for Christmas & one of them is called "Krakow Nights".
After the meat is seared, I add the drained sauerkraut to the pan, allowing some of it to cover the top of the meat. This keeps it moist during cooking.
I also sprinkle a small amount of caraway seeds throughout the pan & I add about 1 1/2 cups of hot water into which I've disolved about a tablespoon of beef soup base. You could use a few beef bullion cubes instead but I always have the Sam's Club beef soup base on hand.
I don't add any salt, as the soup base & the sauerkraut have plenty & I'm sure the new Krakow Night's seasoning has some in it, too.
That is it! Bake in a slow oven (250º-275º) for 2 to 4 hours, depending on how big your pork roast is. Check it occasionally to make sure the water hasn't evaporated & add more plain water if needed.
The meat will be tender & practically fall apart when done.
We serve it over mashed potatoes & have some REAL Horseradish available for those who dare.
Here are some other holiday dishes I made:
Christmas Wreath Appetizer
2 (8 ounce) packages crescent rolls
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
1 teaspoon dill weed
1/2 teaspoon Italian seasoning
1 teaspoon garlic, minced
1 broccoli (1 small crown chopped into small florets)
3 stalks celery (chopped)
1 sweet red pepper (cut into various shapes)
1 Preheat the oven to 375 degrees F.
2 Remove the crescent roll dough from its packaging BUT DON'T UNROLL IT.
3 Cut each tube into eight slices and arrange the slices in a circle on ungreased baking sheet (about 11 inches in diameter -- you can make your circle on a pizza pan).
4 Bake dough wreath for 15-20 minutes or until the dough turns a lovely golden color. Cool for 5 minutes or so before gently removing wreath to a serving platter. Then, cool it completely.
5 In small bowl, beat the sour cream, cream cheese together until smooth. Mix in dill, Italian seasoning and garlic. Refrigerate until ready to spread on wreath.
6 Cut red pepper into festive shapes (circles, stars, etc.) You can make a bow out of the rounded bottom and strips of the pepper (see the photo for example).
7 When ready to assemble, spread the cheese mixture over the baked wreath.
8 Sprinkle with chopped celery.
9 Arrange broccoli florets, celery leaves and red pepper pieces around the wreath to decorate.
10 Attach red pepper bow and serve.
I'm happy to join in Michael's Lee at Rattlebridge Farm for her Foodie Friday party.
Come see what others are cooking up in the New Year!
I'll also be joining in Yvonne's fun again at Stonegable for her On The Menu Monday.