Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

This choucroute version is inspired by the classic Alsatian braise of pork, sausage, apples, and sauerkraut. Serve with rye or pumpernickel bread to soak up the sauce.

Allison Fishman
Recipe by Cooking Light March 2006

Gallery

Recipe Summary

Yield:
4 servings (serving size: 2 cups pork mixture, 1 1/2 teaspoons horseradish, and 3/4 teaspoon mustard)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large nonstick skillet over medium-high heat. Sprinkle pork with salt and pepper. Add pork to pan; sauté 2 minutes. Remove pork from pan, and keep warm.

    Advertisement
  • Add apple, onion, and bay leaf to pan; cook 2 minutes or until onion is lightly browned. Add beer, scraping pan to loosen browned bits. Add sauerkraut and sausage; bring to a simmer, and cook 5 minutes. Return pork to pan; cover and cook 2 minutes or until pork is thoroughly heated. Discard bay leaf. Stir in parsley. Serve with horseradish and mustard.

Nutrition Facts

307 calories; calories from fat 32%; fat 11g; saturated fat 3.3g; mono fat 5.1g; poly fat 1.5g; protein 31g; carbohydrates 19.9g; fiber 3.3g; cholesterol 84mg; iron 3.2mg; sodium 837mg; calcium 53mg.
Advertisement
Advertisement