Braised Sauerkraut With Lots of Pork Recipe (2024)

[1] Smoked ham hock, instead of pigs feet & smoked pork chop. Worked well;[2] Extra carrot;[3] Served with egg noodles. Great![4] Simmered in oven to reduce.

My wife's grandmother endeared herself to me many years ago while I was in college when she insisted I would get very sick if I did not have a beer or two while eating her fabulous sauerkraut with pork chops, very similar to this recipe. I have followed that advice religiously ever since. I make this several times a year but without the pigs' feet. Every now and then I throw in some kielbasa.

Like everyone else, I pretty much followed Mellisa’s recipe but virtually everyone dropped the pigs foot. it was at least a consistent departure that came across as a cultural perhaps geographic pattern that some how put the trotters beyond the pale. Her opening paean to mixed parts including the feet made clear that all parts of the ‘whole hog’ were legitimate and desirable. As i had a nice package of fresh pig’s cheeks,after searing them along with one trotter, the results were five star

Silly not to brown the ribs after the brats… turn the oven down to 300’F to guarantee juicy - you may just need to cook 20-45 minutes longer.

Sauerkraut and country ribs have been a staple in our house for decades using my mother-in-law's recipe. It was my birthday so I asked to try this one instead.I used thick-cut country pork ribs, two were on the bone and knockwurst.I cooked the ribs first in the white wine and bay leaves for two hours then the vegetable and apple slices in the dutch oven, added the sauerkraut, the ribs, sausages, garlic, coriander and then poured the wine over it and put it in the oven. It was terrific.

Like everyone else, I pretty much followed Mellisa’s recipe but virtually everyone dropped the pigs foot. it was at least a consistent departure that came across as a cultural perhaps geographic pattern that some how put the trotters beyond the pale. Her opening paean to mixed parts including the feet made clear that all parts of the ‘whole hog’ were legitimate and desirable. As i had a nice package of fresh pig’s cheeks,after searing them along with one trotter, the results were five star

In Polish neighborhoods this is known as bigos.

This can be adapted easily for a pressure cooker. I also served it with potato dumplings.

Any thoughts on converting this to a slow cooker recipe? I would like put this in a slow cooker while we are out and about on New Year's Eve.

It worked out well. No pigs’ feet or smoked pork chop in the store so i used a smoked hock. Reduced the quantities and skipped the water. It came out well with much praise from a picky family.

Yummy New Years Day dinner. Left out the pigs' feet and smoked pork chop. Coriander seeds add a great depth of flavor. Served over mashed potatoes.

I made a version of this today, for New Year’s Day, incorporating some of the suggestions in other comments. I made mine entirely in a Dutch oven and used 1 lb bratwurst, 2 lb pork shoulder (boneless, cut into 2” strips) in lieu of pigs feet, and about 1 lb smoked ham in lieu of smoked pork chop / ham hock. After cooking largely as directed, I put the sausage and pork (but not ham) on a lined baking sheet and broiled for a few minutes. Served with roasted potatoes. We really enjoyed it!

Used a bottle of Sauternes and largely followed the recipe sans pigs’ feet. Outstanding!!! Made it another time with hard cider as we are in lockdown and that’s what I had on hand, and it wasn’t as good. Go with Sauternes.

I think the cooking times are way off for the pork products. Pigs feet simmered three hours in plain water with herbs/spice. Pork chop: brown and then one hour in the braise. Two hours for pork chops seems a bit long.

why does it say "add the wine and pigs' feet" in step 4, and "add the pigs' feet, wine and bay leaf "in step 1? Presumably this should be in Step 1 only.

Smoked ham hock, instead of pigs feet & smoked pork chop.

My wife's grandmother endeared herself to me many years ago while I was in college when she insisted I would get very sick if I did not have a beer or two while eating her fabulous sauerkraut with pork chops, very similar to this recipe. I have followed that advice religiously ever since. I make this several times a year but without the pigs' feet. Every now and then I throw in some kielbasa.

use med sized shoulder and trussed feet; braise overnight in oven at 215, adding fresh chunky veg and link sausage last 1/2 hour. remove meat and kraut, reduce broth and chill to skim fat. invite a gang over for dinner, reheat and serve.