I probably should have posted this yesterday, but I was too busy making it. This is the classic dish to serve for New Year's Day. I am not sure why, but the fact that it is delicious should be reason enough! I used to think that sauerkraut was gross, but now it is one of my favorite dishes. I make this every once in a while when I want some good old fashioned comfort food. In my cookbook (now for sale, check the tab at the top), I have my recipe for pork "chops" and sauerkraut. This is basically the same exact recipe but instead of chops, I am making a whole pork loin roast. In this case, it cooks a little bit longer since you are making a whole piece of meat instead of slices. You start off by browning the roast on all sides in a Dutch Oven. Then, you saute onions until they are tender then add some garlic and thinly diced baby carrots. Deglaze the pan with white wine and add your sauerkraut. Then, add your browned roast and cover with stock (either beef, chicken, or ham stock). When I made this recipe yesterday, I used some Ham stock that I made myself. It was delicious! I just took the scraps from the Christmas Ham, such as meat and fat scraps and the center bone and simmered them in about 6-7 quarts of water for about 8 hours and you have a delicious cooking liquid you can use right away or freeze for later use. Then, after the liquid has gone in you add your seasonings. For this dish I use brown sugar, apple cider vinegar, paprika, seasoning salt, black pepper, Thyme, and bay leaves. Then, you just cover and cook in a 325 degree oven for about 2-2 1/2 hours or until the roast is tender and basically falling apart. Then, you simply check the sauerkraut for seasoning and serve with some creamy mashed potatoes and maybe a glass of hard cider or beer! I think one of the best parts is the leftovers you have for a day or two afterwards. I hope if you haven't already, you will make this o continue the New Year's celebration. Happy 2016 to you All!!! Bon Appetit!!!
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Although we beat the bloody Gerries twice in the last hundred years, anyone with taste has to admit...they have some good damn food! This is a classic starter dish made "Vinnie Style"! You have all of the classic ingredients for a German soup: cheese, potatoes,and BEER! Then, you have the Vinnie ingredients: Bacon and hot sauce. Although a usual German dish would have caraway or anise seeds, I find that to harsh of a flavor. It overpowers the taste of whatever ingredients are in the dish. All I can say is, get yourself some soft pretzels, a big old bowl of this, and a large lager and you will have a great meal. Simple as that!!!
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