Prep 20 mins
Cook 2 hrs
This is a family recipe that is very tasty. Even people who aren't crazy about sauerkraut have liked this--kids love it also.
- Cut the pork into small pieces,an inch by an inch or so, your choice on size. Ribs in 2 bone sections.
- In a large heavy pan or dutch oven, heat a few tbsp of salad oil and brown the pork well in small batches. Remove when browned. Pour off excess liquid.
- Return the browned pork to the pan. Add 3 cans of beer, 1/2 tsp of salt and bring to a boil. Reduce heat to low. Cover and simmer for 30 minutes.
- Stir in drained sauerkraut, add 4 to 5 heaping tablespoons of dark brown sugar. Add 1/2 tsp of salt and stir. Place the cut potatoes in the bottom, sinking them under the juices. Cover and simmer for 45 minutes.
- This is the time to add cooked mini-ears of corn, drizzle with the juices and cover and simmer for another 15 minutes. Sometimes I do not use the corn (your choice.) The cooked corn goes well as a side.
- The amount of pork you use determines the amount of kraut and potatoes you should use, I like lots of pork, and like lots of kraut. Nothing worse than everyone loving it, and not having enough pork, or kraut.
- Hope you enjoy this recipe, tell me about your experience with it.
This was delicious! I halved this recipe but it makes alot! I'm low-carbing so I used a lite beer and didn't taste the potatoes, but my DH thought they were great (and he hates kraut!). I used just 2 Tbs. of an artificial brown sugar substitute instead of brown sugar for my diet, but it was still very good. I also added some black pepper and a bit of brown mustard - just added a little kick. I'll use this recipe often - and try the potatoes when I'm down 20 pounds more Thanks for an easy and quick supper, Kenny.!
I made this with 1 lb. of low fat kielbasa-type sausage, 4 Yukon Gold potatoes, sliced, only 8 oz. of kraut, 2 T. of brown sugar, and 12 oz. of beer. Also added a squirt of brown mustard. And a pinch of caraway seeds and ground black pepper. No corn this time. It is very tasty.