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Pork and Sauerkraut
I know some of you have great recipes for this involving potatoes and
apples, but I am a purist about this dish, which my mother made throughout my childhood--and I did not like then, but love now. She served it with mashed potatoes on the side. 2 lbs "country style ribs" bone in, browned in a hot, deep skillet. 1 large jar of sauerkraut, simple, no seeds and weird stuff. Store brand is fine. After browning the ribs, dump the saurkraut in and add three cans of water. Bring to boil, add two tablespoons dark brown sugar and stir well, reduce to a simmer. Add fresh cracked pepper and simmer gently uncovered for two hours. Good stuff. |
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Pork and Sauerkraut
On Nov 23, 1:41*am, "cyberpurrs" > wrote:
> I know some of you have great recipes for this involving potatoes and > apples, but I am a purist about this dish, which my mother made throughout > my childhood--and I did not like then, but love now. > > She served it with mashed potatoes on the side. > > 2 lbs "country style ribs" bone in, browned in a hot, deep skillet. > > 1 large jar of sauerkraut, simple, no seeds and weird stuff. Store brand is > fine. > > After browning the ribs, dump the saurkraut in and add three cans of water. |
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Pork and Sauerkraut
On Nov 23, 1:41*am, "cyberpurrs" > wrote:
> I know some of you have great recipes for this involving potatoes and > apples, but I am a purist about this dish, which my mother made throughout > my childhood--and I did not like then, but love now. > > She served it with mashed potatoes on the side. > > 2 lbs "country style ribs" bone in, browned in a hot, deep skillet. > > 1 large jar of sauerkraut, simple, no seeds and weird stuff. Store brand is > fine. > > After browning the ribs, dump the saurkraut in and add three cans of water. |
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Pork and Sauerkraut
"Nan" > wrote in message ... On Nov 23, 1:41 am, "cyberpurrs" > wrote: > I know some of you have great recipes for this involving potatoes and > apples, but I am a purist about this dish, which my mother made throughout > my childhood--and I did not like then, but love now. > > She served it with mashed potatoes on the side. > > 2 lbs "country style ribs" bone in, browned in a hot, deep skillet. > > 1 large jar of sauerkraut, simple, no seeds and weird stuff. Store brand > is > fine. > > After browning the ribs, dump the saurkraut in and add three cans of > water. > Bring to boil, add two tablespoons dark brown sugar and stir well, reduce > to > a simmer. Add fresh cracked pepper and simmer gently uncovered for two > hours. > > Good stuff. Sounds delicious, and I like the mashed potato side dish idea. We do a dish very similiar with italian sausage instead of the country style ribs. Nanzi Our favorite side dish with kraut and ribs is applesauce. Felice |
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Pork and Sauerkraut
Felice wrote:
> > Our favorite side dish with kraut and ribs is applesauce. > > Felice Ours was, too. DH always liked a few caraway seeds added to the sauerkraut. I was neutral on that one. |
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Pork and Sauerkraut
"Felice" > wrote: > > Sounds delicious, and I like the mashed potato side dish idea. We do > a dish very similiar with italian sausage instead of the country style > ribs. > Nanzi > > Our favorite side dish with kraut and ribs is applesauce. > I would like to try sausage and sauerkraut, that sounds good. How do you prepare this dish? |
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Pork and Sauerkraut
"Nan" > wrote: >Sounds delicious, and I like the mashed potato side dish idea. We do >a dish very similiar with italian sausage instead of the country style >ribs. Oops, I replied to Felice but meant to reply to you. How do you prepare your sauerkraut and sausage? |
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Pork and Sauerkraut
"Felice" > wrote > Our favorite side dish with kraut and ribs is applesauce. > The meat sans kraut is amazing in dark brown-sugar baked beans. My husband does not care for the sauerkraut but likes this. |
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Pork and Sauerkraut
On Nov 23, 10:45*am, "Dora" > wrote:
> Felice wrote: > > > Our favorite side dish with kraut and ribs is applesauce. > > > Felice > > Ours was, too. *DH always liked a few caraway seeds added to the > sauerkraut. *I was neutral on that one. > > I do it with caraway seed, one peeled cored and chopped Granny Smith apple, kraut of course, and a cup of apple juice in the crockpot. |
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Pork and Sauerkraut
"Wayne Boatwright" > wrote > > To me this is a treasured dish. The only two things I do differently is > that I add onion to the kraut and I use less water. > Cool, Wayne. I might try onion some time. I think the water was a little much, tasting it day 2. The kraut is almost too mellow between that and the brown sugar. |
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