Best Emerils Never Enough Pork Beer Braised Sauerkraut Recipes

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PAP'S PORK AND SAUERKRAUT



Pap's Pork and Sauerkraut image

"I learned how to make this dish from my grandfather Pap. When I was a kid, we ate it on New Year's Day, but now I make it all the time," says Michael.

Provided by Michael Symon : Food Network

Categories     main-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 15

2 tablespoons unsalted butter
1 yellow onion, diced
1 head green cabbage, diced
Kosher salt
1 quart apple cider
1 12-ounce can or bottle IPA
1 tablespoon red pepper flakes
1 tablespoon coriander seeds
1 cup sauerkraut, pureed
1 ham hock
1/2 rack bone-in smoked pork loin (about 3 1/2 pounds)
2 pounds garlic sausage or kielbasa
1 bunch parsley leaves, roughly chopped or torn
1/4 cup hot mustard
Freshly cracked black pepper

Steps:

  • Melt the butter in a large Dutch oven over medium-high heat. Add the onion and cabbage, season with a large pinch of salt and cook until the vegetables begin to melt and break down, 10 to 12 minutes. Stir in the cider, beer, red pepper flakes, coriander, pureed sauerkraut and ham hock. Bring to a simmer and cook for 30 minutes to let the flavors meld.
  • Nestle the pork and sausage in the Dutch oven and continue to simmer for 45 minutes, until all of the meat is cooked through and tender. After 45 minutes, remove the ham hock, pork and sausage to a cutting board. Slice all of the meat and add it back into the pot. Mix in the parsley and mustard and additional salt and pepper, if needed.

BRAISED SAUERKRAUT



Braised Sauerkraut image

Provided by Food Network

Categories     main-dish

Time 9h5m

Yield 6 to 8 servings

Number Of Ingredients 13

4 pounds (8 cups) sauerkraut, drained, well rinsed, and squeezed dry
1 medium onion, peeled and cut into 1/4-inch slices
1 medium carrot, peeled, cut lengthwise in half, then crosswise into thin semicircles
2 garlic cloves, peeled and crushed
1 1/2 teaspoons caraway seeds
1 1/2 teaspoons dried thyme
2 bay leaves
12 juniper berries or 1/4 cup gin
Freshly ground black pepper to taste
8 ounces kielbasa, cut into 1/4-inch thick rounds
2 smoked pork hocks
2 cups dry white wine
4 cups low-sodium chicken broth

Steps:

  • Place the drained sauerkraut in the insert of a 4-quart slow cooker. Add the onion, carrot, garlic, caraway seeds, thyme, bay leaves, juniper berries or gin, and black pepper. Combine them thoroughly with a fork or with your hands. Scatter the kielbasa on top and bury the hocks in the sauerkraut. Pour in the wine and broth. Cover and cook on LOW for 9 hours, until the juices are bubbling and the sauerkraut has lost its crunch.
  • Remove the smoked hocks. If there is any meat on them, remove it and add it to the sauerkraut. Discard the bay leaves. Serve the braised sauerkraut as is with boiled potatoes, or use as a base for choucroute garni.

CHOUCROUTE ROYALE (BRAISED SAUERKRAUT)



Choucroute Royale (Braised Sauerkraut) image

Provided by Food Network

Categories     main-dish

Time 4h45m

Yield 12 servings

Number Of Ingredients 17

2 pounds sauerkraut
1/2 pound chunk of bacon
1/2 cup thinly sliced carrots
1 1/2 cup sliced onions
4 tablespoon pork fat or butter
4 sprigs parsley
1 bay leaf
6 peppercorns
10 juniper berries (or add 1/4 cup gin to casserole)
1 cup sparkling wine
3 cups chicken stock
Roast pork
Pork chops
Smoked pork loin
Ham
Sausages
Duck

Steps:

  • Drain the sauerkraut and soak in cold water for 15 to 20 minutes. Taking it by small handfuls, squeeze out as much water as you can. Pick it apart to separate the strands.
  • Remove the rind and slice the bacon into 1/2 inch cubes about 2 inches long. Simmer it in 1 quart of water for 10 minutes and drain.
  • Preheat oven to 325 degrees.
  • Cook bacon, carrots, and onions in butter slowly in the covered casserole for 10 minutes without browning. Stir in the sauerkraut and when itis well covered with the fat and vegetables, cover and cook slowly for 10 minutes more.
  • Bury the herbs and spices in the saurkraut. Pour in the wine, and enough stock to just cover the sauerkraut. Season lightly with salt and pepper. Bring to a simmer on top of the stove. Lay a buttered round of wax paper on top of sauerkraut. Cover and set in the middle of preheated oven. Simmer slowly for 3 1/2 hours.
  • Brown assorted meats in skillet. Bury them in the casserole while the sauerkraut is still braising.
  • Continue to simmer in oven for another 1 1/2hours. (5 hours total).

EMERIL'S NEVER ENOUGH PORK BEER-BRAISED SAUERKRAUT RECIPE



Emeril's Never Enough Pork Beer-Braised Sauerkraut Recipe image

Provided by KristaSteinbuhler

Number Of Ingredients 16

2 pounds fresh or jarred sauerkraut
4 tablespoons unsalted butter or duck, chicken, or goose fat
1/4 pound apple-cured bacon, cut into 1/2-inch thick slices
3 medium yellow onions, peeled and sliced
4 sprigs fresh thyme
2 bay leaves
1 1/2 teaspoons black peppercorns
8 juniper berries, lightly crushed
1 head garlic, split in 1/2 crosswise
2 ham hocks, scored
2 cups chicken stock
2 cups dark or amber beer (recommended: Abita Amber)
1 pound andouille or garlic sausage, kielbasa, or knockwurst, cut into 3-inch lengths
1 pound bratwurst or veal sausage, cut into 3-inch lengths
4 thin boneless smoked pork chops (or 8 very small boneless smoked pork chops)
Creole, whole-grain, or Dijon mustard, for serving

Steps:

  • Preheat the oven to 325 degrees F. Place the sauerkraut in a colander and rinse briefly to remove some of the salt from the brine-don't rinse it too much, or you will lose a lot of the flavor. (Alternatively, if the sauerkraut is not excessively salty, use as is.) Press to release most of the excess liquid and set aside. In a large nonreactive skillet, melt 3 tablespoons of the butter over medium-low heat and add the bacon. Cook until most of the fat is rendered, about 4 minutes. Add the onions and continue to cook until they are soft but not browned, 8 to 10 minutes. Transfer the bacon-onion mixture to a nonreactive roasting pan or large ovenproof Dutch oven. Add the drained sauerkraut and toss to combine. Using a small piece of cheesecloth, make a bouquet garni with the thyme, bay leaves, peppercorns, juniper berries, and garlic and place in the baking dish. Add the ham hocks, chicken stock, and beer and stir to combine. Cover the casserole and bake, undisturbed, until ham hocks are mostly tender, about 1 1/2 hours. Meanwhile, melt the remaining tablespoon of butter in a large skillet over high heat and brown the sausages on both sides. Set aside. Brown the pork chops and set aside. When the hocks are mostly tender, remove the casserole from the oven. Place the sausages on top of the sauerkraut. If the liquid has reduced to less than 2/3, add a bit more water. Cover the casserole and return it to the oven. Cook for about 30 minutes, or until the sausages are tender and heated through. Add the pork chops and press them into the sauerkraut. Cover and return to the oven and cook until pork chops are heated through and tender, about 30 minutes longer. Remove the casserole from the oven and discard the bouquet garni. Serve immediately, with each person receiving some of each of the sausages, part of a hock, part of a pork chop and some of the sauerkraut. Pass the mustard at the table.

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