German Sauerkraut w/ Bacon Sausage & Baby Back Rib
By
Rose Mary Mogan
@cookinginillinois
21
I realize that this may not be the typical way of making German Sauerkraut, but this is my version & we love it.
My husband really loves meat, & any dish that has lots of meats he will always enjoy.
I started with pan frying a thick sliced country Bacon to add flavor then used some of the fat to sauté the sausages. I tried to build on the flavors, with the use of garlic, onions, peppers and the apples. Then to take the edge off the kraut I cooked it using Apple Cider & brown sugar. My husband thought it was my best KRAUT DINNER YET. It is a vey comforting & satisfying meal.
My husband really loves meat, & any dish that has lots of meats he will always enjoy.
I started with pan frying a thick sliced country Bacon to add flavor then used some of the fat to sauté the sausages. I tried to build on the flavors, with the use of garlic, onions, peppers and the apples. Then to take the edge off the kraut I cooked it using Apple Cider & brown sugar. My husband thought it was my best KRAUT DINNER YET. It is a vey comforting & satisfying meal.
Rating:
☆☆☆☆☆ 0 votes0
Comments:
Serves:
8 or more hearty appetites
Prep:
35 Min
Cook:
4 Hr 15 Min
Method:
Bake
Ingredients
-
2 mediumslabs baby back ribs about 4-6 pounds
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2 lbsmoked sausage or polish
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1/2 lbthick sliced country bacon
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3 lbyukon gold potatoes -boiled
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2 largegreen bell peppers, cut into thick strips
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2 jar(s)28 oz each german style sauerkraut drained if desired
-
2 tspcaraway seeds, optional
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2 largeonions,sliced
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8 clovegarlic, minced or sliced
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3 largeapples cored & sliced
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2/3 cbrown sugar
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1 1/2 capple cider
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·steak seasoning, garlic powder & paprika to season ribs or spices of your choice
How to Make German Sauerkraut w/ Bacon Sausage & Baby Back Rib
- You are going to love this one pot wonder. You can use a lot less than I did, but I made enough for at least 2 days. Remove the thin membrane from the back side of the ribs, then season with spices of your choice. I used my special blend of ROSE MARY'S SPICE BLEND for MEATS posted here.
- Preheat oven to 350 degrees F. Add the ribs to a large skillet or roasting pan with the curved bone side down, and roast for 45 minutes, then turn over and roast for an additional 30 minutes.
- After ribs are cooled enough to handle, using a sharp knife cut ribs into two bone pieces or serving size as desired.
- Add bacon to a large skillet and cook until almost crisp tender, then remove from skillet.
- Brown the smoked sausage in same skillet as bacon using some of the rendered fat from bacon. Remove and cut into smaller pieces, and set aside.
- Saute the onions, peppers, garlic & apples in same skillet till crisp tender. Then combine with sauerkraut, and add brown sugar and stir to mix. NOTE YOU MAY ALSO CHOOSE TO ADD THE RAW FRUIT AND VEGGIES TO THE KRAUT WITHOUT COOKING FIRST SINCE IT WILL COOK IN THE OVEN FOR A LONG TIME ANYWAY. Which ever method you prefer.
- Drain sauerkraut if desired. I prefer to leave some of the liquid and pour into a large bowl. Add the chopped pieces of bacon. Brown the sausage links in the same skillet.
- Cut the sausages into smaller bite size pieces, and add to kraut mixture, add in the brown sugar and caraway seed if not already added.
- Stir to mix together. Add potatoes at this point if there is room in your pot, or cook potatoes separately as I chose to do.
- Add a hearty layer of the Kraut mixture to the bottom of the large skillet, ten top with a layer of the ribs, or add all of the ribs as I did, and then top with the remaining kraut mixture. Pour in the apple cider, cover with a tight fitting lid or foil and place in preheated oven & cook for 2 1/2 hours, or until mixture is almost tender.
- Remove lid and continue to cook for an additional 1/2 hour or so. Remove from oven and serve as desired. With Potatoes and a crusty Bread or what ever you choose.
- Your family is going to love you for making this comforting and tasty dish. A bit of work but well worth your efforts.
