Sauerkraut With Cider and Pork Recipe

Name: Sauerkraut With Cider and Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 porkette (cooked smoked shoulder butt), 1 1/2 pounds; 2 green apples, about 3/4 pound; 3 Idaho potatoes, about 1 1/4 pounds; 1/4 cup lard or solid white shortening; 1 1/2 cups coarsely chopped onions; 1 teaspoon finely minced garlic; 1 teaspoon caraway seeds; 2 pounds sauerkraut; 6 juniper berries; 1 bay leaf; 3/4 cup apple cider; 3/4 cup chicken broth; 6 to 8 boulettes de porc (see recipe); 1 link kielbasa or Polish sausage, about 1 1/4 pounds

Servings: persons

1 porkette (cooked smoked shoulder butt), 1 1/2 pounds
2 green apples, about 3/4 pound
3 Idaho potatoes, about 1 1/4 pounds
1/4 cup lard or solid white shortening
1 1/2 cups coarsely chopped onions
1 teaspoon finely minced garlic
1 teaspoon caraway seeds
2 pounds sauerkraut
6 juniper berries
1 bay leaf
3/4 cup apple cider
3/4 cup chicken broth
6 to 8 boulettes de porc (see recipe)
1 link kielbasa or Polish sausage, about 1 1/4 pounds

1
Cut and pull away the cloth covering of the pork butt.
2
Remove the stems from the apples.
3
Peel and core the apples, and cut them into quarters.
4
Cut the quarters crosswise into thin pieces.
5
There should be about 2 1/2 cups.
6
Peel the potatoes, and cut each in half crosswise.
7
Let the potatoes stand in water to cover until ready to be used.
8
Heat the lard in a large, heavy casserole, and add the onions and garlic.
9
Cook, stirring, until the onions are wilted.
10
Add the caraway seeds and cook briefly.
11
Add the apples, stirring.
12
Rinse and drain the sauerkraut.
13
Squeeze it to extract excess liquid.
14
Add the sauerkraut and juniper berries to the casserole.
15
Place the pork butt in the center of the sauerkraut.
16
Add the bay leaf, cider and broth.
17
Cover closely.
18
Bring to a boil, and cook 15 minutes.
19
Arrange the boulettes of pork and kielbasa over the sauerkraut.
20
Drain the potatoes and add them.
21
Cover closely and continue cooking 20 minutes.
22
Remove the bay leaf.
23
Slice the meats, and serve with the pork balls, potatoes and sauerkraut.

280

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 porkette (cooked smoked shoulder butt), 1 1/2 pounds, 2 green apples, about 3/4 pound, 3 Idaho potatoes, about 1 1/4 pounds, 1/4 cup lard or solid white shortening, and more.

Yes, Sauerkraut With Cider and Pork falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sauerkraut With Cider and Pork

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions