It's traditional in our family to make what we call red sauerkraut with the pork.

PORK AND RED SAUERKRAUT

1 cup tomato juice
2 Tbs. red wine
2 Tbs. brown sugar
1/8 tsp. pepper
1/2 tsp. Worcestershire sauce
1/4 tsp. caraway seeds (optional)

1 small apple, peeled and grated
1 medium onion, peeled and chopped
1 large clove garlic, minced

1 Â 27oz. can or bag of sauerkraut, drained and rinsed

3-4 lb. pork roast with bones or 2 lb. boneless pork roast and/or
1 lb. kielbasa

Combine first 6 ingredients in large bowl. Add apple, onion and garlic and mix thoroughly. Stir in sauerkraut. Transfer mixture to a 9 X 13 inch baking dish. If using pork roast with bones, top kraut with roast well-seasoned with salt, pepper and garlic powder or garlic salt. Bake at 375 degrees for 30 minutes; then bake at 325 degrees until pork is done, stirring sauerkraut every 20 minutes or so. Stir in some water if kraut is getting too dry or browned.

For kielbasa with pork, add it during the last 45 minutes of cooking.

If making kraut without pork and just kielbasa, bake kraut at 375 for 30 min.; then turn oven to 325 and cook kraut another 30 to 45 minutes with kielbasa if whole or cut in big pieces or 20 minutes if cut into ½ inch rounds for an appetizer.

Either way, keep the sauerkraut stirred as it browns and add water if itÂs drying out too much.

I ran across this recipe years ago and am under orders from the family to serve it on Christmas day. It is delicious! Note: do not substitute an inexpensive Amaretto in this recipe. It does not give the flavor which Amaretto di Saronno imparts.

PORK ROAST SARONNO

3 pound pork roast
1 can (8 oz.) tomato sauce
1/2 cup catsup
1/2 cup cider vinegar
1/2 cup brown sugar
1/2 cup dark corn syrup
1/2 cup water
1 teaspoon chili powder
1 tablespoon cornstarch
4 tablespoons Amaretto di Saronno

Roast the pork in the usual manner.

Combine the next 7 ingredients and cook over low heat 5 minutes. Blend cornstarch with 2 tablespoons of the mixture and add to the rest, stirring until slightly thickened. Stir in Amaretto and simmer 10 minutes.

30 minutes before the roast is finished, remove pan drippings and cover the meat with 1/3 of the sauce. Roast 15 minutes and baste the roast with another 1/3 of sauce. Roast another 15 minutes.

Make gravy from the drippings, adding 2 tablespoons of the sauce and any remaining pan drippings. I use a can of chicken broth to extend the amount of gravy. Serve remaining sauce with the roast. Serves 6.

Note: Before roasting the pork I butterfly it open and stuff it with the common turkey type bread, celery, onion, plus seasonings stuffing then reroll and tie with string. Also, I make this weeks ahead and freeze the roast whole, the gravy and sauce each separately. Defrost in fridge. At serving time I slice the roast and heat gently in the gravy, serve on a platter. Heat remaining tomato sauce to pass. Hint: double the tomato sauce recipe. Everyone loves it and pours it generously over the meat and mashed potatoes.

PA Dutch Gal here - I was raised on pork and sauerkraut. I bought a pork shoulder today and will make it in the crock pot so that it falls off the bone. No fancy schmancy stuff - Just the pork in the pot and I add the sauerkraut flavored with caraway seeds the last half hour or so. Served with mashed potatoes and my homemade applesauce! YUM!

I always put the kraut on top of the mashed potatoes and eat it that way.

We do as BlueHeron - nothing fancy, just cooked very tender then served with spetzle, kraut and some great beer!

Alexa

blueheron, Ashley likes sauerkraut on her mashed potatoes too, but then she covers the whole thing with creamed corn, it is just a particularly disgusting appearance, LOL.

I usually add a few caraway seeds and apple slices or chunks to the sauerkraut, I make my own sauerkraut and it's pretty sour. I like it just plain, though, roast the pork and then add sauerkraut at the end.

Annie

We sort of had ours tonight.
Sauteed some 98% fat free hot dogs with a little red onion.
Added a quart of homemade kraut and a sprinkling of caraway seeds. Served with a small butternut squash roll.

:-P

Deanna

I actually prefer pork neck bones and sauerkraut but in a pinch I'll make it with a roast... I just cut it up in large bite size pieces, toss it in a pot with some water, cook until tender, add some potatoes and just before they're done add some sauerkraut and let it all simmer for 10 or 20 minutes... If I'm feeling adventurous I'll add a little pepper... lol

Rita

Whatever pork we decide we want, usually a pork roast. Tomorrow will be smoked pork loin out of the freezer, as it doesn't look like the weather will be very good for smoking.

For the saurekraut, I cook chopped onion in butter and a bit of brown sugar, then toss the kraut with it, put it in the oven for a while, sometimes with some pork in it, sometimes not.

For me, it'll be cabbage and noodles to go with my pork, as I don't like kraut.

DH eats his kraut on top of his mashed potatoes, too!

Tami

For years and years, I always made pork roast with Saurkraut that I baked with apples, bacon, onions and a touch of caraway. Unfortunately, DH can no longer tolerate the Saurkraut much, at least not in any significant quantity. This year I am going to make potato gnocchi with caramelized onion, bacon and a bit of Saurkraut; enough to flavor and give moisture to, but not so much that DH can't handle it. Main dish will be Kahlua Pig in a slow cooker from All Recipes and home made applesauce.