Sauerkraut Pork

READY IN: 3hrs 30mins
Recipe by *Pixie*

A german recipe from an old cookbook I have, in response to a request on the message board.

Top Review by Bluemonkey

The only reason I'm giving this 4 and not 5 is that the potato layer didn't cook through properly although I left it in the oven an extra half hour which caused the top layer of kraut to get too brown, so I just scraped it as well as the potatoes off carefully, the dogs will enjoy it tomorrow as a treat. The flavour of the apple/kraut layer was fabulous. I used 3 lbs of spareribs that I cooked first, with a commercial rub (Some kind of Wonderful brand), and one cup of water, in a covered roasting pan for 1 hr and substituted them for the pork chops. I didn't have any juniper berries so I added about 1/4 gin into the sauerkraut with the beer to get that juniper flavour and I doubled the brown sugar as well and it worked quite well. I also forgot the garlic but it wasn't missed by us and we love garlic. I will definitely be making this regularly but I will either cook the potatoes first then grate them, or just omit them and add more apples in their place. This was REALLY GOOD! I used Fuji apples as that was what I had in the fridge to use up. DELICIOUS!

Ingredients Nutrition


  1. Place in a sauce pan, the sauerkraut, the ale, the brown sugar and the berries.
  2. Cover and simmer on low for 2 hours.
  3. Brown the pork steaks in butter or bacon fat.
  4. Salt and pepper to taste.
  5. In a deep enough baking dish, spread 1/3 of the sauerkraut.
  6. Place the pork steaks on top and sprinkle with the garlic.
  7. Cover this with the apples.
  8. Place another layer of sauerkraut, then a layer of potatoes.
  9. Top with the remaining sauerkraut and any cooking juices from the meat.
  10. Bake at 375F for 65 minutes.
  11. Serve with mashed potatoes, mustard, pickles and cold beer.

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