4 Porks & Kraut
Chris Bobick
Ingredients:
1/2 pound bacon, sliced
1/2 pound deli honey or maple ham, cut in 1/2-inch dice
1 large onion, chopped
1 (27-oz) can sauerkraut, rinsed and drained
1 large apple, peeled, cored and sliced
1 tsp minced garlic
2 Tbsp packed brown sugar
2 tsp caraway seeds
1 1/2 pounds boneless country or Western pork ribs, trimmed
1 cup beer, apple juice or chicken broth
1 pound skinless kielbasa or smoked sausage, cut in 1-inch cubes
Pumpernickel bread for serving (optional)
Dirty Mashed Potatoes (recipe will follow)
Directions:
Brown the bacon in a skillet. Remove bacon to a slow cooker, and drain fat from skillet. Sauté the ham and onion in skillet. Combine the kraut, apple, ham mixture, garlic, brown sugar, and caraway seeds in the cooker. Brown the pork ribs in skillet; add to cooker. Pour beer over mixture. Cover and cook on high setting for 4 hours. Place kielbasa on top; cover and cook for 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, if desired. Makes 6 to 8 servings.