FOUR PORKS AND KRAUT
From: Chris Bobick, Chalk Hill
Primary category: Entrees
1/2 pound deli honey or maple ham, cut in 1/2-inch dice
1 large onion, chopped
1 large (27-ounce) can sauerkraut, rinsed and drained
1 large apple, peeled, cored and sliced
1 teaspoon minced garlic
2 tablespoons brown sugar
2 teaspoons caraway seeds
1 cup beer, apple juice or chicken broth
1 1/2 pounds boneless country or western ribs, trimmed
1 pound skinless kielbassi or smoked sausage, cut in 1-inch cubes
Primary category: Entrees
Ingredients
1/2 pound bacon1/2 pound deli honey or maple ham, cut in 1/2-inch dice
1 large onion, chopped
1 large (27-ounce) can sauerkraut, rinsed and drained
1 large apple, peeled, cored and sliced
1 teaspoon minced garlic
2 tablespoons brown sugar
2 teaspoons caraway seeds
1 cup beer, apple juice or chicken broth
1 1/2 pounds boneless country or western ribs, trimmed
1 pound skinless kielbassi or smoked sausage, cut in 1-inch cubes
Procedure
Brown bacon in a skillet; remove meat and drain fat from pan. Saute ham and onion in pan. Combine kraut, apple, bacon, ham mixture, garlic, brown sugar and caraway in Crock-Pot. Brown pork ribs in pan; add to pot. Pour beer over mixture. Cook on high for 4 hours. Place kielbassi on top; cook 1 to 2 hours or until pork ribs are tender. Add additional liquid for second part of cooking, if needed. Serve with pumpernickel bread and Dirty Mashed Potatoes. Yields 6 to 8 servings.
