Pork Roast with Sauerkraut and Kielbasa

I grew up eating the traditional pork and sauerkraut as my birthday dinner every year. I used to hate it. I would cry, scream, and throw a hissy fit not wanting to eat this “good luck” meal. No matter how big of a fit I threw, my parents would always make me eat a bite. I hated it…most people get to eat their favorite meal on their birthday! But not me, since I was born on New Year’s Day I had no choice it was always the meal. Now that is not to say I didn’t get to have my favorite meal, it was just usually the following day. Things sure have changed since those days when I would go tearing through the house trying to get away from the “dreaded meal”. Now I make this for my family every New Year’s Day for good luck and I have to say it is really delicious. The flavors of sharp sauerkraut and sweet apples mingle together to create an extremely flavorful, melt in your mouth pork roast. I usually serve this with mashed potatoes and applesauce to create a wonderful “good luck” meal for the new year. Happy New Year everyone! :)

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Pork Roast with Sauerkraut and Kielbasa

Ingredients:

1 (32 ounce) jar sauerkraut, drained, plus 1 1/2 cups sauerkraut (about 1/2 pound)
1/4 cup firmly packed dark brown sugar
1 teaspoon caraway seeds
1 (2 pound) boneless pork loin roast
salt and pepper to taste
2 tablespoon canola oil
1 small onion, sliced thin
2 Golden Delicious apples, peeled, cored, and cut into wedges
1 tablespoon fresh thyme
1 tablespoon minced garlic
1/2 cup beer
1 pound kielbasa, cut into 3-inch pieces

Directions:

Cover the bottom of a slow cooker with the sauerkraut. Sprinkle with the brown sugar and caraway seeds.
Season the pork loin roast generously with salt and pepper.
Heat canola oil in a large skillet over medium-high heat. Add the pork and cook, turning frequently, until browned on all sides, about 10 minutes. Place the pork on top of the sauerkraut.
Return the skillet to medium-high heat, add the onion, apples, thyme and garlic and sauté until the onion and apples are lightly browned, about 5 minutes. Transfer the apple mixture to the slow cooker and arrange around the pork.
Return the skillet to medium-high heat, add the beer and bring to a simmer. Stir to dissolve the caramelized meat juices on the pan. Pour over pork loin in slow cooker. Top with remaining 1 1/2 cups of sauerkraut.
Cover and cook on low until the pork is fork-tender and shreds easily, 8 to 10 hours. In the last hour of cooking, arrange kielbasa pieces around the edges of the slow cooker pot.

Source: adapted from Williams Sonoma

14 Responses to “Pork Roast with Sauerkraut and Kielbasa”

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    briarrose — January 3, 2011 @ 6:52 am

    This takes me back. We used to have pork and sauerkraut every New Year’s Day at home. ;) Amazing how taste buds change….it took me a long time to really appreciate the dish. Looks so tasty and I love the addition of the kielbasa.

    • Christina replied: — January 3rd, 2011 @ 8:55 pm

      It took me a long time too, but now I really enjoy it! This recipe is nice because it has the sweet taste of apples to cut down on the sharp taste of the sauerkraut.

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    happywhennothungry — January 3, 2011 @ 9:38 am

    This looks delicious! I love kielbasa and sauerkraut. Happy Belated Birthday too!!!

    • Christina replied: — January 3rd, 2011 @ 8:56 pm

      Thanks! :)

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    KeepItSweet — January 3, 2011 @ 11:17 am

    I actually love sauerkraut and might have to try this recipe! Happy belated birthday!

    • Christina replied: — January 3rd, 2011 @ 8:57 pm

      Thank you! :) You should definitely give this recipe a try…I think it would be a perfect for a meal any day of the year!

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    ezsrecipes — January 3, 2011 @ 3:11 pm

    Yum! This looks so nice and hearty. My husband and I both love sauerkraut. This would be a winner for both of us!

    • Christina replied: — January 3rd, 2011 @ 8:58 pm

      It was a big hit with my family!

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    Dave — January 5, 2011 @ 3:45 pm

    Good for you! My wife and I had pork and sauerkraut on New Year’s day. This sounds pretty good, too. Here’s to a happy 2011.

    • Christina replied: — January 5th, 2011 @ 7:59 pm

      Thanks! I hope you and your wife have a happy 2011 too! :)

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    Rufus' Food and Spirits Guide — December 30, 2011 @ 5:43 pm

    Happy early birthday and happy new year! Great looking plate.

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    Lyn Gonzales — March 3, 2012 @ 9:21 pm

    what time of beer did u use for this recipe?

    • Christina replied: — March 7th, 2012 @ 6:19 pm

      I used Woodchuck Hard Cider. If you give it a try I would love to hear how it turns out for you! :)

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