Every new year’s day we pull out a large dutch oven and cook a pork loin roast nestled amongst tangy sauerkraut to eat as the first dinner on New Years Day. Parts of my family are Pennsylvania ...

New Year’s is packed with traditions, and when it comes to food, few are as iconic—or as lucky—as pork and sauerkraut. This dynamic duo has been a staple on New Year’s tables for ...

Season with salt and pepper. (This can be made in advance. If it thickens on standing, reheat with a little extra water.) Serve the split pea purée and sauerkraut with rashers of pork belly.

A story of cherished childhood memories and a search for the perfect sauerkraut reveals the unique, unspoken legacy of a ...

Sauerkraut is a crunchy, tangy condiment that adds dimension to any dish, and the science behind the development, is simple, ...

“I enjoy the people,” said George Prasnitz of Unity, who was finishing up a plate loadedwith pork and sauerkraut. About 20 members of St. Paul’s, other local churches and volunteers organize ...

then add the pork. Sprinkle over the brown sugar. Turn the heat up high for a couple of minutes, turning the meat so it browns well. Drain the sauerkraut well and give it a rinse if you want to ...