Ingredients: |
Ingredients: 1 pound piece smoked pork butt, cut lengthwise in half
1 pound smoked pork sausages
1 pound smoked pork ribs, cut apart between the ribs
4 smoked ham hocks
4 pounds sauerkraut, preferably the kind sold loose or in plastic bags
2 tablespoons extra virgin olive oil
2 garlic cloves, sliced
6 fresh or dried bay leaves
Freshly ground black pepper
salt
2 cups water
|
Directions: |
Directions:Bring a large (at least 8-quart) pot of water boil. Add the pork butt to the water and bring back to a boil. Boil for 5 minutes. Remove to a colander and drain. Repeat with the remaining meats. Discard the water.
Meanwhile, drain the sauerkraut in a colander. Rinse it briefly under cold water and drain. Taste the sauerkraut; if it is unpleasantly salty or acidic, rinse it a little more thoroughly and drain it well.
Pour the olive oil into a large (about 8-quart), heavy casserole or Dutch oven with a lid. Add half the sauerkraut ad strew the garlic, bay leaves,pepper to taste, and if necessary, salt over it. Arrange the pork butt and ham hocks over the sauerkraut, cover with the remaining sauerkraut, and add the water. Bring to a boil, reduce the heat to medium, and simmer, covered, for 30 minutes.
Tuck the sausages and ribs into the sauerkraut and continue cooking until the pork butt and hocks are tender and the liquid is almost completely absorbed, about 30 minutes. Stir the contents of the pot occasionally from the bottom up.
Cover the post and let stand off the heat for 15 minutes.
Cut the sausages and pork butt into 1/2-inch-thick slices. Pile the sauerkraut in the center of a very large platter and arrange the sliced meats, ribs, and hocks around it. |
This recipe for Sauerkraut with Pork is from