Recipe courtesy of Michael Symon
From:
Food Network Magazine
Pap’s Pork and Sauerkraut
Getting reviews...
- Level: Easy
- Total: 2 hr
- Active: 40 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 974
- Total Fat
- 62 g
- Saturated Fat
- 21 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 5 g
- Sugar
- 18 g
- Protein
- 72 g
- Cholesterol
- 247 mg
- Sodium
- 1650 mg
"I learned how to make this dish from my grandfather Pap. When I was a kid, we ate it on New Year’s Day, but now I make it all the time,” says Michael.
- Level: Easy
- Total: 2 hr
- Active: 40 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 974
- Total Fat
- 62 g
- Saturated Fat
- 21 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 5 g
- Sugar
- 18 g
- Protein
- 72 g
- Cholesterol
- 247 mg
- Sodium
- 1650 mg
Ingredients
Directions
- Melt the butter in a large Dutch oven over medium-high heat. Add the onion and cabbage, season with a large pinch of salt and cook until the vegetables begin to melt and break down, 10 to 12 minutes. Stir in the cider, beer, red pepper flakes, coriander, pureed sauerkraut and ham hock. Bring to a simmer and cook for 30 minutes to let the flavors meld.
- Nestle the pork and sausage in the Dutch oven and continue to simmer for 45 minutes, until all of the meat is cooked through and tender. After 45 minutes, remove the ham hock, pork and sausage to a cutting board. Slice all of the meat and add it back into the pot. Mix in the parsley and mustard and additional salt and pepper, if needed.
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