Post by cuteascountry_Shortcake on Nov 29, 2003 0:13:14 GMT -6
I wonder if this might be the recipe you so fondly remember.
HUNGARIAN PORK AND SAUERKRAUT SANDWICH (Peshene)
Posted by jerseyjan at recipegoldmine.com 8/6/2001,3:46 pm
4 slices of pork butt, as meaty as possible, sliced thin, pounded if necessary 1 large can (27 ounces) sauerkraut, rinsed, squeezed dry 1 onion, diced 2 cloves garlic, chopped Salt Pepper Hungarian sweet paprika 1/4 cup (1/2 stick) salted butter 8 slices of the best rye bread
Prepare the pork butt and add some seasoning to it. Gently brown the pork in the butter till done. Don’t over cook. Set pork aside and add sauerkraut, onions, garlic and seasonings to the pan. Be generous with the paprika. Fry the kraut till browned. Make up 4 sandwiches being generous with the sauerkraut mixture.
*NOTE: I sometimes add 1-2 peeled raw potatoes (diced small) to the frying kraut.nd at:
Pork and saurkraut sandwiches sound great, but they're not what I'm looking for. This recipe used to cook for hours either on the stove top on low or in the oven. I think it started with a boneless pork butt. That's all I know - except that I couldn't wait to eat it.
Post by Chris in NM on Nov 29, 2003 16:15:40 GMT -6
I, too, remember a pork and saurkraut dish. My Mom used to use pork short ribs most of the time, but did use a butt cut, too. Once in a while she would also put peeled, diced potatoes in with it. I believe it was a good old German recipe. Not sure if she used rosemary or not, but that would be good in it. I will check a couple of German cookbooks for you. If not, then we have several friends who are spouses of the GAF here in Alamogordo and I will check with them. Take care! We will find the recipe for you!
4 lb Sauerkraut 1 lb Beef cubes 1 lb Smoked butt 1 lb Spareribs 1/4 lb Bacon 1 cn Tomatoes (large) 2 c Water 4 lb Cabbage head 1 lb Loin pork chops 1 lb Smoked kielbasa 1/2 c Onions (chopped) 1 oz Mushrooms (dried) 2 tb Flour
Brown the beef, pork and spareribs in a large heavey pot. Put the browned meats and the smoked butt with 1 cup of water into a separate, covered pan and simmer until tender, the pork chops about 1/2 hour, the butt about 1 hour, beef 1 1/2 to 2 hours and spareribs 2 hours. Pour off all the fat from the first pot and put in the sauerkraut and one cup of water. Chop the cabbage fine and add to sauerkraut. Cover and cook until cabbage is tender, about 30 minutes. Remove lid and keep pot on a very low simmer. In a third pan, fry bacon until crisp, then crumble into sauerkraut mixture. Remove most of the bacon fat and fry onions and flour until they just brown. Mix into sauerkraut mixture. Remove the meats from the second pan as they become tender. Cut away fat and bone and cut into small pieces. Add to sauerkraut mixture. Skim the fat off the meat juices and add to sauerkraut mixture. Take off skin from kielbasa and cut into slices. Add to sauerkraut mixture with the tomatoes. Salt, pepper to taste. Bring to a boil, simmer 5 minutes and serve hot.
Post by Chris in NM on Nov 29, 2003 16:37:26 GMT -6
I did a Google search on www.recipesource.com and found lots of recipes similar to what you are asking for. Below are 3: Chris in NM
Recipe via Meal-Master (tm) v8.01
Title: Spareribs and Sauerkraut Categories: German, Beef Yield: 4 servings
32 oz Sauerkraut; canned (2 cans) 3 lb Spareribs; country style 2 ts Paprika 6 ea Beef bouillon cubes 1/2 ts Caraway seeds 1/2 ts Pepper 10 ea Bacon; slices,rolled inflour
Rinse and drain the sauerkraut. Place sauerkraut in large 4-quart casserole. Add 2 qts. hot water. Add uncooked spareribs, paprika, bouillon cubes, caraway seeds, and pepper. Cook covered, over low heat, 3 to 4 hours. Fry floured bacon slices. Break bacon into saurkraut. Remove bones from the sauce before serving. Serve with dark bread and steins of beer.
Exported from MasterCook *
SPARERIBS WITH SAUERKRAUT
Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 lb Spareribs -- cut into pieces 3 1/2 c Sauerkraut 2 Carrots -- grated 1 1/2 c Tomato juice 2 tb Brown sugar 2 ts Salt 1/2 ts Pepper 1 Apple -- chopped 2 tb Caraway seeds
Season ribs with salt and pepper. Combine sauerkraut with remaining ingredients. Place ribs on top of kraut in flat baking pan. Bake, covered, at 400 to 450 degrees 2 1/2 to 3 1/2 hours. (I bake ribs first at 350 degrees 15 minutes to remove excess grease and juices.)
Post by cuteascountry_Shortcake on Nov 29, 2003 16:49:22 GMT -6
Here are some more ideas...
BIGOS (POLISH-HUNTER'S STEW)
Can store in refrigerator for 1 week.
1 med. head of cabbage 1 (27 oz.) can sauerkraut 3 onions, sliced 2 bay leaves 2 tbsp. salt 1/2 tsp. pepper 2 tbsp. sugar 1/2 lb. fresh kielbasa, diced 1 lb. kielbasa, diced 1 lb. Daisy ham, diced 2 lbs. country style spareribs Shred cabbage; layer in bowl, sprinkling with 2 tablespoons salt between layers. Let stand for about 15 minutes. Cover with boiling water; let stand for 1/2 hour. Meanwhile, prepare your meats. using fat from spareribs, brown the spareribs, diced ham, kielbasa and onions. (Remove casing from kielbasa).
Drain water from cabbage. Drain sauerkraut reserving juice if you like it more sour. Mix cabbage and sauerkraut together. In a 6 quart saucepan, place in layers, alternating cabbage mixture, meats and remaining spices.
Cover with water. Boil at medium heat for 1 hour, stirring frequently; boil gently for an additional hour at low heat. After cooking, remove bones from meat. Bigos is now ready to serve as main course with boiled potato or rye bread. Serves 8-12. Tastes better the next day! This recipe was found at: www.cooks.com/rec/doc/0,171,156190-227204,00.html
1 lb. fresh cabbage 1 lb. sauerkraut 1 lb. pork 1/2 lb. Polish sausage 1/4 lb. bacon 2 lg. onions 1/2 c. tomato paste 2 tbsp. flour Salt, pepper, oregano, laurel leaf to taste Cut up sauerkraut and cover with water; bring to boil in open pot. Cut up fresh cabbage, cover with cold water and bring to boil in open pot. Let both cabbages simmer for about 15 minutes, then put aside. Salt the pork; brown it in heavy casserole; add to sauerkraut, add all seasonings to same pot and simmer slowly. Cut up bacon and fry in heavy frying pan. Add pieces of fried bacon evenly to both pots with cabbage. In remaining fat, fry the previously sliced onion. Add flour and stir mixture quickly; add evenly to both cabbages. This recipe was found at: www.cooks.com/rec/doc/0,171,156191-226204,00.html
HUNTER'S STEW ("Bigos" in Polish)
3 lbs. sauerkraut 2 lbs. pork rib roast, ham with bone or pork spareribs 2 bay leaves 1 oz. dried mushrooms, chopped 20 black peppercorns 10 allspice berries 1/2 tsp. salt 11 c. beef broth, OR 3 cans beef broth, 1 can chicken broth and 4 cans water 2 lbs. green cabbage, chopped like sauerkraut 2 tbsp. butter 1 lb. Polish smoked sausage, cut into 1/2 inch cubes 1 lb. bacon, cut into 1/2 inch cubes 1 lb. fresh Polish sausage Rinse sauerkraut with cold water, drain well. In a large stock pot, combine sauerkraut, bay leaves, mushrooms, peppercorns, allspice and salt. Add 6 cups broth. Cook uncovered 15 minutes over medium heat. Cover and simmer over low heat 45 minutes. Remove meat. Let meat cool. Place cabbage in a large saucepan. Add remaining 5 cups liquid. Bring to a boil. Cook uncovered over medium heat 1 hour or until cabbage is tender. Add to sauerkraut mixture. Bone cooked meat and cut into pieces. Melt butter in large skillet and add cooked meat, smoked sausage and fresh sausage. Saute over medium heat 10 minutes or until brown. Add to sauerkraut mixture. In same skillet saute bacon until crisp and add to sauerkraut mixture. Cover, cook over low heat 1 hour or longer. Remove bay leaves. Serves 12 to 14. www.cooks.com/rec/doc/0,191,152163-224202,00.html