You either love or hate sauerkraut. I happen to be someone who simply adores it so New Year's Day is a good time for me. Sauerkraut is a topping of choice for me. I especially love it on hot dogs, though I don't eat it very often.
There are those among us who turn up their noses at the pungent odor of kraut. For those sauerkraut haters in my family, we make two roasts--one cooked in the kraut and another prepared nowhere near it.
It's assumed every year that we will get together and eat this smelly stuff. For the most part we understand that eating it is supposed to bring about good luck in the New Year. But why? I did a little research and this is what I learned.
The tradition of eating sauerkraut and pork on the start of the New Year can be traced back to Pennsylvania Dutch origins. It ties into the slaughter and harvest schedules of Germany and Eastern Europe. In those days, having a hog come New Year's meant the family would have food for the coming winter. It was also a sign of prosperity. As for the kraut, cabbage is harvested in the fall. To make innocent-looking cabbage into stinky sauerkraut, it has to brine for 6 to 8 weeks. It comes into fruition very close to the New Year.
It's not too late to cook up a little pork and sauerkraut on your own. I searched the recipes on the "Cooking" page of LetsEatPA.com and found this super easy recipe from Taste of Home. Here goes!
No-Fuss Pork and Sauerkraut Recipe
Prep: 5 minutes
Cook: 4 hours
Ingredients
-1 boneless whole pork loin roast (4 to 5 pounds), cut into quarters
-1/3 cup Dijon mustard
-1 teaspoon garlic powder
-1 teaspoon rubbed sage
-1 can (27 ounces) sauerkraut, rinsed and well drained
-2 medium tart apples, sliced
-1 cup apple juice
1. Rub sides of roast with mustard; sprinkle with garlic powder and sage. Place sauerkraut and half of the apples in a 6-quart slow cooker. Top with roast. Pour apple juice around roast; top with remaining apples.
2. Cover and cook on high for 4-5 hours or until a meat thermometer reads 160-degrees.
Yields 12-16 servings
That recipe caused a lot of Dutchmen to turn over in their graves!
Yes, I'm sure. It's the quick and easy version so it comes with it's pluses and minuses. I guess brining your own sauerkraut for 6-8 weeks isn't considered convenient :-)