Pork Sauteed with Sauerkraut

"I'm not sure if this is authentically German, but with pork, beer and sauerkraut it's close enough for me. This is excellent served over spaetzle."
 
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Ready In:
30mins
Ingredients:
9
Serves:
4-6
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ingredients

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directions

  • Render the fat out of the bacon, then cook until crisp.
  • Removed the bacon from the pan, without draining oil.
  • Saute the onion in the bacon fat until nicely caramelized.
  • Add the pork strips and brown on all sides.
  • Add salt and pepper to taste.
  • Add garlic about 1 minute before the pork is done.
  • Add the sauerkraut and saute about 10 minutes, until the sauerkraut starts to brown and wilt a bit.
  • Sprinkle the sugar over the sauerkraut and mix in.
  • Mix the paprika into the beer, and add to the pan.
  • Cook until most of the beer has evaporated.
  • Season with salt and pepper to taste.
  • Serve with reserved bacon crumbled on top.

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Reviews

  1. This was so unusual and good! I served it over spaetzle like you suggested, I think it would have been overwhelming without a starch. Thanks!
     
  2. Jim, this is a great recipe. It really tasted very good. Made it just as you had it. Thank you for sharing.
     
  3. This is very good. I love fried/sauteed sauerkraut. I didn't have any paprika so I had to omit it. I am going to try it with the paprika. I used "regular" beer instead of lager beer I think the beer neutralizes the sourness in the sauerkraut. I also used boneless prok ribs which I had cut into strips. I will be making this again. I was looking for a different way to use sauaerkraut and am glad I found this recipe. Thanks Jim for sharing your recipe
     
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Tweaks

  1. This is very good. I love fried/sauteed sauerkraut. I didn't have any paprika so I had to omit it. I am going to try it with the paprika. I used "regular" beer instead of lager beer I think the beer neutralizes the sourness in the sauerkraut. I also used boneless prok ribs which I had cut into strips. I will be making this again. I was looking for a different way to use sauaerkraut and am glad I found this recipe. Thanks Jim for sharing your recipe
     

RECIPE SUBMITTED BY

<p>I've been working in foodservice for over ten years now in many different guises. I like to think that I have a very unique perspective on food since I know it from so many different angles. Ask me anything. I don't bite, unless you look like food.</p>
 
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