Pork, Kielbasa and Sauerkraut

Ring in the New Year with Pork, Kielbasa and Sauerkraut. Stop in the meat department for fresh, lean meat!

Pork, Kielbasa and Sauerkraut
  • 1 (32 oz.) jar or bag sauerkraut, drained
  • 1/4 cup brown sugar
  • 1 tsp. caraway seeds
  • 1 (2 lb.) boneless pork loin roast
  • 1 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 1 onion, sliced
  • 2 apples, peeled, cored and cut into wedges
  • 1 Tbsp. fresh thyme
  • 6 cloves garlic, minced
  • 1/2 cup beer
  • 1 lb. kielbasa, cut into 3-inch pieces
  1. Cover bottom of slow cooker with jar of sauerkraut. Sprinkle with brown sugar and caraway seeds. Season pork with salt and pepper. Brown pork in a large skillet on all sides. Transfer to slow cooker.
  2. Return skillet to medium-high heat, add onion, apples, thyme and garlic. Sauté until onion and apples are lightly browned, about 5 minutes. Transfer apple mixture to slow cooker and arrange around pork. Add beer to skillet, bring to a simmer. Stir to dissolve the caramelized meat juices on the pan. Pour in slow cooker.
  3. Cover and cook on low for 8 to 10 hours, until pork is fork-tender. In the last hour of cooking, arrange kielbasa pieces around edges of slow cooker.


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