Being about 97% German, a love of sauerkraut is in my DNA. When fall rolls around I begin to crave pork products slowly cooked in kraut! Throw in a good wheat beer, and I’m a happy haus-frau!
The centerpiece of our German dinner is the sauerkraut — fortunately we have lots of good options at the Market. Shamrock Farm sells Fermenti Artisan‘s sauerkraut made with their own cabbage, and Hidden Pond Farm has six different varieties!
Then you need pork — and we have great options there too! See Phelps Family Farm, Schacht Farm, or Royer Farm Fresh Meats for bratwurst, ribs, or whatever pork your heart desires!
Sauer Family Meat and Kraut
- 1 rack of ribs or 2 bone-in short ribs (abt. 2 lbs.) OR
- 1 large coil of fresh sausage (abt. 2 lbs.) OR
- 2 lbs. smoked sausage or bratwurst
- 32 oz. of sauerkraut
- 1 medium apple, peeled, cored, and sliced
- ¼ cup brown sugar
- Salt and pepper to taste
- Set your oven to 250-300 degrees. If using ribs, short ribs, or a large fresh sausage coil, season with salt and pepper. Place the meat in an enamel or ceramic roaster with a lid and cook for 2 hours. Remove from oven and spread the sauerkraut over and around the meat. Distribute apples slices and brown sugar over the kraut. Cover and return to the oven for another hour.
- If using smoked sausage or fresh bratwurst, place the sauerkraut in the bottom of the roaster and distribute apples slices and brown sugar over it. Arrange the sausages on top, pushing them down to nestle in the kraut. Cover and roast for 2 hours. Serves 4-6.
When you take it out of the oven, the sauerkraut will have been flavored with the meat juices and the meat will be falling apart delicious.
Add a pork or chicken schnitzel to the menu and maybe top with wild mushroom gravy to make it a jaeger (hunter’s) schnitzel. For a full German dinner, all you need are the recipes below and some pretzels (Pat’s Philly Pretzels or Brotgarten), some grainy mustard, some pickles from Home Ec, and a good beer! Now you’re speaking my language!