Sauerkraut: you either love it or hate it.
I love it!
Technically a condiment of pickled cabbage – most people have it on hot dogs and a Reuben sandwich. Sometimes a sausage sandwich. But I wouldn’t have thought a ton of people were cooking with it. Until I googled “sauerkraut and pork recipes” today and 62,800 results listed. (Make that 62,801 now.) Turns out a lot of folks are cooking with it besides me.
is one of those “larger-than-life” guys who never does anything small including his cooking. He is married to the friend of one of my friends and I haven’t seen either of them in many years. Last time I saw them they were busy making little “andy’s” (named Brady and Brevin) and generally enjoying life. Andy’s family owned and operated a local small-town restaurant for many years and of course, both are terrific cooks.
He told this recipe to me over 15 years ago. I have tweaked it just a bit.2 lbs sauerkraut* 1 ring of Kielbasa
Preheat oven 350 degrees. Layer the bottom of a heavy pot with half of the sauerkraut. Place half of the sliced onions on top. Sprinkle 1 tsp of celery seed. Add salt and pepper if desired. Place the country ribs on top.
Cover ribs with the rest of the sauerkraut. Place final half of the sliced onions on top. Sprinkle 1 tsp of celery seed. Add more salt and pepper if desired. Add water** to pot till almost to the level of the contents.
Bake uncovered in oven for 2 hours. Check periodically and add more liquid only if it is drying out. After 2 hours, add Kielbasa (pierce it one or twice with fork) to pot and bake 45 mins- 1 hour more.
Remove and rest for 15 mins. (It can be left in longer in oven in reduced heat until ready to serve.)
Serve with applesauce, mashed potatoes and cottage cheese.
A heavy cast iron pot/Dutch oven is ideal, but crock-pot experts among us could probably easily adapt this.
*Drain sauerkraut but do not rinse, also try to use sauerkraut from a bag/jar and not a can for best quality.
**Apple cider/juice is terrific to use instead of water.