Today, like every New Year’s Day for years, I am making Pork and Sauerkraut for luck. It’s a Pittsburgh tradition and is man food at its finest. Not hard to make, ridiculously good, and includes beer. Men love it. Women do too…especially when paired with creamy mashed red potatoes.
And it’s good all winter long because it’s hearty (especially if you’re back east where winters make your nose hairs freeze) delicious, and a good hot meal. An added perk is, it looks like the food Ralphie’s mom fed their family in A Christmas Story.
This is another great recipe I got from my sister-in-law, Donna and brother Bernie. They were also the origins of my carrot cake recipe and the Danish Pastry Puff recipe, so you know this is going to be good too.
I just went back over my prior recipe for this dish and discovered a big error — I am so sorry! So, I’m re-posting it today. It really needs two 32 ounce jars of sauerkraut, one is not enough. So, if you ever made it and found it lacking, I am so sorry for that oversight. The other weird thing about this recipe is if you cover the pan with aluminum foil, something strange happens to the foil. It starts to pit or disintegrate because of the acidity of the vinegar in the sauerkraut combined with the barbecue sauce. If you can, use a pan with a metal or glass cover instead of foil. I read that the tiny particles won’t hurt you, but who wants to eat foil?
I have a few resolutions this year, including approaching life with less fear and more determination. I have a few books on my table that are helpful right now, including a Christmas gift from my friend, Dawn. It’s called “Almost Everything” by Anne Lamott and is about hope. Without hope, we have nothing, so I love anything that can keep hope alive and well in the world. I’m also reading “The Power of Starting Something Stupid,” by Richie Norton. Those two, and an old favorite, “Tattoos on the Heart,” by Father Gregory Boyle (which I’m hoping is making me a more compassionate person) are a good way to start 2019.
Last year ended with too much loss for me. Let’s hope 2019 brings us all the health, happiness, prosperity and common sense leadership we need to be comfortable and safe in the world. Thanks for always reading. Here’s some hearty man food to get you through 2019.
Juicy Pork and Sauerkraut
AuthorFran TunnoSlice the pork roast into 1 inch thick slices - makes 6 to 10 slices. Lay the slices on a deep roasting pan sprayed with cooking spray or rubbed with olive oil. Sprinkle meat with meat tenderizer and garlic salt. Place it, uncovered in the oven about 45 minutes, turning it halfway through cooking,until just cooked.
While the pork is cooking, remove the sauerkraut from the jars and drain out the juice. You don't have to squeeze it, just let it drain. Place the drained sauerkraut in a large bowl. Dice the onion and add it to the sauerkraut. Shred the apple and add it to the sauerkraut also. (You can process both in a food processor to make it easy, just don't over process. Mix the sauerkraut, apple and onion until combined and set it aside.
Cut the kielbassa into two to three inch pieces and place them in the pan with the cooked pork. There will be juices in there, don't drain the pork - the juice will flavor it. Then spread the sauerkraut over the pork and kielbassa. Pour the beer over the sauerkraut, sausage and pork mixture, then drizzle the barbecue sauce over the top. Cover the pan with a lid or place a cookie sheet on top to cover it. If you use aluminum foil the sauerkraut and barbecue sauce will cause it to pit and disintegrate, and you don't want that in your food. Bake at 350 for three hours or until pork is fork tender. Serve with mashed potatoes.
Ingredients
Directions
Slice the pork roast into 1 inch thick slices - makes 6 to 10 slices. Lay the slices on a deep roasting pan sprayed with cooking spray or rubbed with olive oil. Sprinkle meat with meat tenderizer and garlic salt. Place it, uncovered in the oven about 45 minutes, turning it halfway through cooking,until just cooked.
While the pork is cooking, remove the sauerkraut from the jars and drain out the juice. You don't have to squeeze it, just let it drain. Place the drained sauerkraut in a large bowl. Dice the onion and add it to the sauerkraut. Shred the apple and add it to the sauerkraut also. (You can process both in a food processor to make it easy, just don't over process. Mix the sauerkraut, apple and onion until combined and set it aside.
Cut the kielbassa into two to three inch pieces and place them in the pan with the cooked pork. There will be juices in there, don't drain the pork - the juice will flavor it. Then spread the sauerkraut over the pork and kielbassa. Pour the beer over the sauerkraut, sausage and pork mixture, then drizzle the barbecue sauce over the top. Cover the pan with a lid or place a cookie sheet on top to cover it. If you use aluminum foil the sauerkraut and barbecue sauce will cause it to pit and disintegrate, and you don't want that in your food. Bake at 350 for three hours or until pork is fork tender. Serve with mashed potatoes.
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Julia Shure
January 2, 2019 at 8:36 amHappy New Year, Fran! I hope 2019 is better for all of us.
Fran Tunno
January 9, 2019 at 9:48 pmWow Julia, me too! I’m pouring positivity your way! Give my best to Marc and the kids!
Chas Madonio
January 2, 2019 at 10:25 amWe had sauerkraut, pork and dumplings yesterday – and it was delicious. I make it a little different (no BBQ sauce), but yours sound really good, too. At the street vendor hot dog stands outside Cleveland Browns stadium, they sell a hot dog called a Polish boy – sauerkraut and BBQ sauce – that sounds similar. They are delicious. I know what I’ll be doing with my left over kraut. I hope the good luck dinner brings you tons of good luck!
Fran Tunno
January 9, 2019 at 9:50 pmChas, as soon as I’m over being sick, I’m so going to have a hot dog with sauerkraut and barbecue sauce. That sounds really good. Bet it would be good with Polish Kielbassa too. Yum! Happy New Year to you Nancy and the family!
JoAnn Jones
January 2, 2019 at 12:18 pmSounds really delicious, Fran, I will try it !!!
We wish you blessings and every good thing in 2019.
Never loose hope, you are part of a wonderful family, and many who love you.
Fran Tunno
January 9, 2019 at 9:52 pmThanks JoAnn! One thing I try to hang onto is hope. It’s what keeps you going! Thanks for the blessings and good wishes. I wish you Bill and the whole family the very best!
EmilyAnn Frances
January 6, 2019 at 7:41 amHappy New Year, Fran. I never thought of adding Half ‘n’ Half to mashed potatoes instead of cream. I will try today when I make Baked and Creamed Sweet Potatoes.
Fran Tunno
January 9, 2019 at 9:54 pmHi Emily, yeah the half and half isn’t quite as rich, but is still really good. My mom only used to use plain whole milk and it’s good too. I think I’m spoiled with whipping cream! Good thing I don’t eat them all the time! Some people swear by chicken broth too.