Sometimes I make and post things with a pretty good feeling that it will be well received (case in point - Pumpkin Pull-Apart Bread). Other times I make and post things that I love, but I pretty much know going into it that it’s not going to blow-up Pinterest. This is one of those things. I LOVE Pork and Sauerkraut with . It’s major comfort food for me. But it’s sauerkraut, so you either love it or hate it.
If you do love sauerkraut, this meal should be right up your alley. Warm and filling with the perfect tang from the sauerkraut. Bonus points for a short ingredient list and easy crockpot recipe. If you don’t love sauerkraut, just check back later this week when I will be sharing another pumpkin recipe that I think you’ll like.
3-4 lb pork loin (or pork roast cut of your choice)
1 tbsp Olive Oil
4 Chicken and Apple Sausages, cut into thirds
1 32 oz. jar Sauerkraut
1/4-1/2 tsp ground nutmeg (depending on how much you like nutmeg)
Salt and Pepper to taste
Season pork with salt and pepper. In a large skillet over medium-high, heat the olive oil. Add the pork and brown each side, about 3-4 minutes per side.
To the crockpot, add half of the sauerkraut, season with pepper and half of nutmeg. Add the sausages and pork. Top with the rest of the sauerkraut and season with salt*, pepper, and remaining nutmeg.
Cook on high for 4-5 hours or low for 6-8 hours. The meat should just about fall apart when you stick a fork in it, if it doesn’t it probably needs to cook for longer.
Serve with mashed potatoes and enjoy!
*Sometimes sauerkraut can be on the salty side, so I’m usually pretty light handed with the salt. You can always add salt later!
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