Saturday, April 6, 2013

Cooking with Beer - Pork and Sauerkraut

One of my favorite meals is pork and sauerkraut.  It's hearty and intensely flavorful.  The addition of beer to this traditional recipe at a new dimension of flavor that makes it something extra specially good!

Beerific Pork and Sauerkraut

3 Strips Bacon 
1 Pounds Kielbasa
1 Pound Country Style Pork Ribs 
2 Tsp Caraway Seeds
1 1/2 Tsp Tony Chachere Creole Seasoning
2 Pounds Sauerkraut
1 12-Ounce Bottle Brown Ale

Chop the bacon into small pieces. In a large pot, fry the bacon until it's crispy.

Add the ribs and brown lightly on all sides in the bacon fat.

Sprinkle with caraway seeds and season with Tony Chachere (or salt and pepper).

Top with the sauerkraut, including the brine from the bag. I use the bagged kind that is found in the refrigerator section of the grocery store near the hot dogs.

Lay the kielbasa on top of the sauerkraut.  

Pour the beer into the pot. Bring to a boil and then lower to a simmer, cooking low and slow for 3-4 hours. 

At the end of cooking, the kielbasa will have darkened and the pork will be fork-tender and falling off the bone.

Serve with mashed potatoes or applesauce, if desired.

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