WHAT TO COOK WITH SAUERKRAUT RECIPES

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PORK LOIN WITH SAUERKRAUT AND APPLES – INSTANT POT RECIPES



Pork Loin with Sauerkraut and Apples – Instant Pot Recipes image

This is a traditional German dish often served on New Year’s Day for good luck. The cooked apples, onions, and kraut are sometimes served over mashed potatoes. It might sound like a crazy combination, but the flavors meld to create a sweet and savory sauce. Try them over cauliflower mashed potatoes to soak up all that goodness.

Provided by Kellyann Petrucci

Prep Time 15 minutes

Cook Time 60 minutes

Yield 4-6 servings

Number Of Ingredients 9

2-3 pound pork loin roast
1/2 teaspoon Pink Himalayan salt (or Celtic salt)
1/2 teaspoon pepper (freshly ground)
2 tablespoons butter (or ghee)
2 large onions (chopped)
3 cloves garlic (chopped)
1 cup chicken bone broth
4-6 cups sauerkraut (rinsed and drained)
3 Granny Smith apples (peeled, cored and chopped)

Steps:

  • Season roast with salt and pepper.
  • Set your Instant Pot to the Sauté setting. When display reads "hot", melt the butter or ghee, and brown the roast on all sides.
  • Remove the roast from the cooker and add onions, garlic, and broth. Scrape brown bits from the bottom of the pot.
  • Return roast to the Instant Pot. Using the Manual setting, adjust to high pressure and set to cook for 45 minutes.
  • When time is up, use the quick release method to release pressure and quickly add sauerkraut and apples to the cooker.
  • Bring back to full pressure for 5 minutes and again use the quick release method.
  • Slice and serve with sauce. Enjoy!

SAUERKRAUT PEROGIES | JUST A PINCH RECIPES



Sauerkraut Perogies | Just A Pinch Recipes image

Sauerkraut is my #1 favourite perogie, and I love them done the old fashioned way by adding sour cream in the perogie with the sauerkraut. This can be served with cooked bacon, melted butter and onion with a dollop of sour cream on the side. I changed a lot of the ingredients to suit my tastes but wanted to publish the original because it's so good! You can also fill the perogie with potato and cheese if you wish; then use 5 large mashed potatoes and your favourite cheddar cheese. It's all delicious!

Provided by Jo Zimny @EmilyJo

Categories     Pasta

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 11

SAUERKRAUT FILLING
3 cup(s) sauerkraut (or more)
1 medium shallot or onion (chopped fine)
4 tablespoon(s) bacon fat, butter or shortening
2 tablespoon(s) sour cream
- salt and pepper to taste
FOR THE PEROGIE
4 cup(s) all purpose flour
1 teaspoon(s) butter
1 1/2 cup(s) warm water
1 teaspoon(s) salt

Steps:

  • FOR THE SAUERKRAUT FILLING: Note: You can fry your onions and bacon ahead of time.
  • I bought the type of sauerkraut that you find in a jar, so first drain it and then rinse the sauerkraut well in warm water, squeeze it dry, and chop it up finely.
  • Cook the onion or shallot in fat or shortening until tender and the flavors are blended.
  • Add the sour cream to the sauerkraut, season with salt and pepper.
  • Cook in a saucepan on low for 15 minutes until the sauerkraut is tender. Do not over cook this!
  • Chill in the fridge until cold and then fill the perogies.
  • FOR THE PEROGIES
  • Put the flour, butter and salt into the food processor with the lid on and turn on the machine. Put the water through the feeding tube in a stream. Let this process until a ball of dough is formed. Let the dough sit for a half hour and it will be easier to work with. I put mine in a plastic bag on the counter.
  • Once the dough has set and the sauerkraut is chilled roll out the dough and use a 4" round cookie cutter to cut out your perogies. Fill each being careful not to get any on the edges. Seal shut tightly.
  • Place the perogies on a floured surface so they won't stick. Cover with a tea towel.
  • Drop the perogies into a large pot of boiling water. When they float up to the surface they are done. Don't put too many in the pot at once, maybe 6 at the most, otherwise this will cool your water down too much.
  • Melt some butter and put it into the bottom of an oven proof dish and add your first layer of perogies I use a 9x13" casserole dish. I layer the perogies with fried bacon and onions and more butter. These stick easily so make sure you have enough butter on them.
  • Place in the oven and keep warm until you're ready to eat. I love a dollop of sour cream on the side.
  • Enjoy!

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