• Main
  • Recipes
  • Emeril's Never Enough Pork Beer-Braised Sauerkraut (Emeril Lagasse) Recipe

Emeril's Never Enough Pork Beer-Braised Sauerkraut (Emeril Lagasse) Recipe

Posted by
Rate It!
Emeril's Never Enough Pork Beer-Braised Sauerkraut (Emeril Lagasse)
Add your photo!
Ingredients
16
Count
Nutrition
6534
Calories
Total time
200
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Preheat the oven to 325 degrees F.
  2. Place the sauerkraut in a colander and rinse briefly to remove some of the salt from the brine-don't rinse it too much, or you will lose a lot of the flavor. (Alternatively, if the sauerkraut is not excessively salty, use as is.) Press to release most of the excess liquid and set aside. In a large nonreactive skillet, melt 3 tablespoons of the butter over medium-low heat and add the bacon. Cook until most of the fat is rendered, about 4 minutes. Add the onions and continue to cook until they are soft but not browned, 8 to 10 minutes. Transfer the bacon-onion mixture to a nonreactive roasting pan or large ovenproof Dutch oven. Add the drained sauerkraut and toss to combine. Using a small piece of cheesecloth, make a bouquet garni with the thyme, bay leaves, peppercorns, juniper berries, and garlic and place in the baking dish. Add the ham hocks, chicken stock, and beer and stir to combine. Cover the casserole and bake, undisturbed, until ham hocks are mostly tender, about 1 1/2 hours.
  3. Meanwhile, melt the remaining tablespoon of butter in a large skillet over high heat and brown the sausages on both sides. Set aside. Brown the pork chops and set aside.
  4. When the hocks are mostly tender, remove the casserole from the oven. Place the sausages on top of the sauerkraut. If the liquid has reduced to less than 2/3, add a bit more water. Cover the casserole and return it to the oven. Cook for about 30 minutes, or until the sausages are tender and heated through. Add the pork chops and press them into the sauerkraut. Cover and return to the oven and cook until pork chops are heated through and tender, about 30 minutes longer. Remove the casserole from the oven and discard the bouquet garni. Serve immediately, with each person receiving some of each of the sausages, part of a hock, part of a pork chop and some of the sauerkraut. Pass the mustard at the table.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 6533.58 Kcal (27355 kJ)
Calories from fat 470.39 Kcal
% Daily Value*
Total Fat 52.27g 80%
Cholesterol 115.03mg 38%
Sodium 2145.3mg 89%
Potassium 676.93mg 14%
Total Carbs 13.62g 5%
Sugars 3.86g 15%
Dietary Fiber 4.24g 17%
Protein 22.36g 45%
Vitamin C 18mg 30%
Vitamin A 0.1mg 2%
Iron 2.6mg 15%
Calcium 66.5mg 7%
Amount Per 100 g
Calories 103.72 Kcal (434 kJ)
Calories from fat 7.47 Kcal
% Daily Value*
Total Fat 0.83g 80%
Cholesterol 1.83mg 38%
Sodium 34.06mg 89%
Potassium 10.75mg 14%
Total Carbs 0.22g 5%
Sugars 0.06g 15%
Dietary Fiber 0.07g 17%
Protein 0.35g 45%
Vitamin C 0.3mg 30%
Calcium 1.1mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 134.2
    Points
  • 17
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium,
  • cholesterol free,
  • sugar free

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top