Thanksgiving Sauerkraut


Ingredients:
28 oz sauerkraut
1 thick cutting boneless pork chop (about 1/4 lb)
1/2 loving cup crimson vino vinegar
1 1/2 tablespoons yellowish mustard seed
1 teaspoon dry out mustard
1 teaspoon sugar
1/2 teaspoon dill weed
1/2 teaspoon prepared horseradish
1 large shallot, diced

Directions:
Place the sauerkraut, shallot, horseradish, sugar, vinegar together with spices inward a 2 or four quart wearisome cooker. Stir to evenly distribute all ingredients. Add the pork chop together with embrace inward sauerkraut. Cook on depression 8 hours or four hours on high. The pork should live on easily shredded amongst a fork. Shred the gist together with stir. Serve hot.
My thoughts:
One of the (many) piddling quirks of living inward Baltimore is that nosotros ever swallow sauerkraut amongst our Thanksgiving meal. I was inward college earlier I realized that this exercise was unique to Baltimore together with that non everyone inward province ate sauerkraut amongst their turkey. It dates dorsum to the days when at that topographic point was large seat out of High German immigrants inward the city. I mean value it stayed a staple because it is merely then practiced amongst poultry. The salty, pickled flavour cuts through the sweetness together with richness of cranberry sauce together with mashed potatoes. My trouble solid unit of measurement has alone served evidently sauerkraut (either homemade or commercially prepared) but this yr I idea I'd splash out together with brand something a piddling different. So I created this recipe.

Perhaps surprisingly, the crimson vino vinegar makes the sauerkraut slightly sweetness together with less puckeringly sour. I similar mustard seed amongst my sauerkraut rather than the traditional caraway seed, I mean value the flavour melds meliorate together with the mustard seeds bring a softer texture. The pork chop makes it sense of savor to a greater extent than robust but leaving it out would brand this a delicious (vegan) side dish.

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