Porked Sauerkraut

READY IN: 9hrs
Recipe by Mysterygirl

Hermann, MO is a town that is exceedingly proud of it's German heritage. I got this recipe from a cook at one of it's many German restaurants. He served it with mashed potatoes and a smoked apple sausage from another small town in the area.

Top Review by Miss Annie

This is a dish I think I had before in Munich. It is fantastic...wonderful....!!The pork was moist, tender, flavorful! The sauerkraut was a beautiful caramel color, and so flavorful. I cannot tell you how much we enjoyed this dish. San Antonio has a huge German population too, but I have not had a dish like this here yet. Thank you so much for posting this remarkable recipe.

Ingredients Nutrition

  • 1 pork rib rack
  • 3 (1 lb) packages sauerkraut (the bags from the refrigerator section)
  • 1 onion, chopped
  • 1 (12 ounce) can beer

Directions

  1. Place all ingredients in a roaster.
  2. Cover the roaster with plastic wrap (yes plastic wrap) and then foil to seal.
  3. Bake at 250° for 8 hours.
  4. Remove coverings and stir.
  5. Remove bone and cartilage as meat will have fallen off.
  6. Turn oven up to 350°; continue cooking for 1 hour stirring occasionally as the dish caramelizes.
  7. Serve with mashed potatoes.

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