I love pork, kielbasa (keel-bossy), and sauerkraut.
I love lazy winter weekends when you get to cozy up in the kitchen and cook those family “feel good” meals from your childhood. My mother always cooked pork, sauerkraut, and kielbasa for New Year’s Day – and I have carried on with that tradition. The difference is that Mom used to bake hers in a big dutch oven, while I prefer the crockpot method.
It’s a simple dinner. I prefer the Silver Floss brand of jarred sauerkraut, so I start with that base. I put the entire contents in my large crockpot and add in (sorry, I don’t measure this, just eyeball it):
- Plain yellow mustard
- Brown sugar
- Real maple syrup – no fake stuff!
- A little fresh ground black pepper
Stir stir stir!
Then I add four boneless pork chops (from my favorite local farmer) and about a pound of locally-made kielbasa. Stir it again so that the sauerkraut is on the top and the bottom of the meat.
Cook on low for 8 – 10 hours. No need to open the crockpot or stir again! I always serve with mashed potatoes and corn. Again, tradition.
Perfect “warm you up” meal for a cold, January day! Enjoy!