December 30, 2013

a little New Year cheer

[a bit ahead of time, so you can make it before New Year's Day .... ]

I like meaning.  I like understanding the "why" of what we do.  So naturally, when I married into a family that eats pork and sauerkraut on New Year's Day, I asked "why."

They didn't know.

I asked other locals who also partake.  No one knew.  

Fortunately for such queries there is Google.  At last, I had my answer!!

"Pennsylvania Dutch superstition says that eating pork on New Year’s Day brings good luck because a pig roots forward to look for its food, while chickens scratch backward and cows stand still."
Unfortunately, the answer was not exactly full of the deep meaning I was craving.  We eat pork and sauerkraut for good luck?  'Kaaaay......  And we figure it will bring good luck because .... pigs root forward instead of backward.  I see.

Well, I had to take what I could get.  But maybe I can give better.  

Evidently not being authentically Pennsylvania Dutch, I grew up thinking sauerkraut was something people who had no taste buds slopped onto their hot dogs.  You might say I was not eager to add this meal to our family repertoire.

So, naturally, I doctored it. 

With Betty Crocker as my inspiration, here's what I came up with a few years ago.  Happy New Year, and happy sauerkraut-eating.  And may we all move forward this year, pigs or not!


Pork & Sauerkraut
Brown in bacon fat in heavy skillet:
2 lb pork roast (or chops)

Set pork aside in dutch oven.  In first skillet (use more fat if needed) brown:
1 lb smoked sausage or kielbasa

Add sausage to pork in dutch oven.  Now saute in the skillet:
1 large onion, sliced into quarter slices (or chopped - I slice mine so it can hide amongst the sauerkraut)

Add the onion to the meat.  Also add:
2 lb bag fresh sauerkraut (you can use canned if you don't mind sacrificing serious flavor and texture)
1 tart apple, cored and sliced
bay leaf
1 T brown sugar
1 capful liquid smoke
1/8 tsp. cloves
freshly ground black pepper to taste
parsley

Now let it all simmer till the pork is tender.  Make it the day before to save yourself a serving-day hassle and to enhance the flavors.  Serve with mashed potatoes and pickled beets for a true Pennsylvania Dutch meal.





[originally posted January 1, 2012]

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