Emeril's Never Enough Pork Beer-Braised Sauerkraut

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Made this recipe for an Octoberfest party and it was a hit. I didnt have ham hocks, so I used the meat off a smoked ham cut in large chuncks. Also used Brats and Keilbasa, so easy to make and delicious. It was the first entree gone off the table, thanks Emeril!

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First, thanks for the insights from the other reviews AND Emeril's recipe is FAB. We had a wonderful meal with leftovers. The house smelled delish! I braised the sauerkraut for 21/2 hours, with smoked hamhocks, and a 3 pound pork loin. I served it with mash potatoes (Yukon with skin on and homemade applesauce. This will be my "go to" New Year's Day meal.

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Just had to mention I made this one winter night when some friends invited me over; said I'd love to but had a huge pot of food. They invited me over with my food! Everyone loved it. Only difference is I didn't have any juniper on hand and left it out, and I do as a sweet old German woman told me, and added about a tablespoon of sugar sprinkled over the sauerkraut. Such a great dish, so few reviews...

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Delicious. Good for a crowd or lots of leftovers. This is similar to a traditional meal done every New Year's day. I was short on time to do the old recipe (marinate the pork and found this to be less prep. This was voted the BETTER. Out with the old, in with the new!
Because I had to use what I had on hand, I used a 3 lb loin roast instead of chops. The seasoning of this recipe was excellent. There was just the right amount of moisture. I also liked the addition of the bacon for taste and looks. I grilled some brats and tucked them alongside the roast for the last 20 minutes. Goes well with mashed potatoes with butter, of course! Also, made a prune compote for a little fruit balance for the side. Didn't do the mustard. Next time. This is a winner!

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I made this recipe a few weeks ago for part of our football playoffs party. Everyone love it. I did increase the amount of sauerkraut and onions and it was just enough. I also did what Emeril suggested about precooking the ham hocks for about 45 minutes in some water to hasten the cooking process. Don't know if it's too late, but I just happened to see the "Beer Run" show today and the CD giveaway was Raul Midan's A World Within A World.

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I just finished watching today's episode, Emeril's Beer Run," and could someone please tell me what the name of the CD is for the final musical number played at the closing of the show? I missed it earlier, when they showed the entire audience getting a copy. Thanks everyone!

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Tried this recipe over the weekend. Wanted a one pot dish that would have left overs for the next day or two. The recipe was simple to follow. I went ahead and used the full 2 bottle of Abita beer that I opened, not just 1&1/2 cups as recipe lists. I also cut my smoked pork chops into fourths before placing them in the pot with the sauerkraut mixture so these pieces would be more in size with the cut up sausages. It smelled delicious while cooking in the oven. Both my husband and myself enjoyed it. Don't know if it was the onions cooked down, the beer, or what, but it was a sweeter dish than I expected - not tart/sharp like i was expecting..
Next time, if I am making for a crowd I might would increase the sauerkraut/onion to go with the same amount of meat. The meat comes packaged in the store pretty much in the amounts listed in the recipe - so it is hard to cut back on the meat to make a smaller entree. We will be making this again - great for a weekend when the weather is expected to be cold or blustery.