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Slow Cooker Pork and Sauerkraut; French fails me again — 6 Comments

  1. I grew up eating canned “SilverFloss” sauerkraut. We had pork with sauerkraut and a side of mashed potatoes. I loved Sauerkraut. I love that salty, briney, sour combo. We never drained the sauerkraut; just learned to handle the “pucker”. As an adult I learned to buy the refrigerated kraut and then add some brown sugar and caraway seeds before I added the pork/kielbasa. I still eat kraut with mashed potatoes. I love pork, sauerkraut and mashed potatoes so much I have named it a “Mammy(my maternal granny’s moniker) Meal”. NOTHING is better then a “Mammy Meal”

  2. Yummy dish Katie. It looks like you have great success with your slow cooker…I must give mine another try and this recipe would be a great start. We have wonderful sauerkraut but might be a bit on the salty side so will rinse mine. On another note, a few years back I made a recipe of yours that was cannelloni stuffed with leeks and squash from your previous kitchen blog. Do you recall it? I would love to make it again – I did a post back then to make it gluten free with a link back to you, but now the link does not show up. Any chance you could maybe re post the recipe…or send it to me? It was delicious! Many thanks, Ina

  3. We make our own sauerkraut. Much tastier and less salty than the commercial stuff. Just have to make sure it’s not made in the house because everyone who passes by will know you’re making sauerkraut! 😉 I drain and then saute mine in a bit of butter, a lot of thinly sliced onions, diced potatoes. pepper and a bit of brown sugar. Lovely stuff. Mellows nicely. I plop my browned pork chops (previously browned in the pan before sauteeing the kraut) in the slow cooker and top with the kraut mixture. Yummy!

    Poor little calf. Hope he got home okay!

  4. Timothy, I ate a lot of kraut out of the green can 😉

    Robbie, my favorite (from my mother) is with macaroni, cooked, then finished with browned butter. My mother loved browned butter and put it on everything. I still love it with kraut. (or without)

    Kate, I actually don’t remember seeing cabbages…. a northern European staple.

    Ian, I don’t think that was me…. I don’t make cannelloni. We can’t get the big cannelloni pasta here, and I haven’t been making pasta from scratch in a long time. Sounds good though…..

    nightsmusic, I should try to make my own – but probably won’t lol. It’s so good and so cheap at the markets. I buy more than enough for the 2 of us for under a dollar. I have no idea if he found the calf or not…. probably, as we never saw the farmer again.

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