New Year’s Pork and Kraut/Schlachtplatte
Bavarians usually plan to eat pork with sauerkraut the first day of the year—they believe this will prevent their running out of money during the new year. German cooks may use four or five different meats in this dish: ham, bacon, frankfurters, pork spareribs, pork shoulder roll, or whatever the family prefers. Boiled or mashed potatoes are a good accompaniment.
– 32-oz. jar sauerkraut
– 2 apples
– 1 tbsp. oil , margarine, or vegetable shortening
– 1 onion, chopped (1 c.)
– 1 c. apple juice or apple cider
– 2 boneless smoked pork chops (½ lb.), cut into 4 chunks
– 3 smoked pork bratwurst ( ½ lb.), cut into 6 slices each
– 2 tbsp. brown sugar.
Put sauerkraut into a colander. Rinse under cold running water. Set aside to drain.
Peel and core apples, and cut into chunks. Heat oil in large kettle. Add onions and cook in oil until tender.
Squeeze excess water out of kraut using the back of a large spoon. Add kraut to kettle, stirring into onion.
Add apple juice, cut-up pork chops, and sliced bratwurst to kettle. Sprinkle in brown sugar. Mix well.
Cover kettle. Cook over low heat for 1½hours, stirring occasionally.
Food: New Year’s Pork and Kraut/Schlachtplatte