Eintopf

eintopf-300Pork chops and kielbasa braised in a malty beer with sauerkraut. When I was growing up, my mother would make a very similar version of this dish on cold nights. “Eintopf” is German for “one-pot meal.” This dish can be made with different variations of protein, including smoked chops, smoked ham, bratwurst, fleischwurst, bierwurst, bockwurst or other fresh sausages.

Serves: 6 – 8 guests

 

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Mar 2011 | Issue #50

Eintopf
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A German recipe using pork chops and kielbasa braised in a malty beer with sauerkraut.
Servings Prep Time
8 serving 15 minute
Cook Time
35 - 60 minute
Servings Prep Time
8 serving 15 minute
Cook Time
35 - 60 minute
Eintopf
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A German recipe using pork chops and kielbasa braised in a malty beer with sauerkraut.
Servings Prep Time
8 serving 15 minute
Cook Time
35 - 60 minute
Servings Prep Time
8 serving 15 minute
Cook Time
35 - 60 minute
Ingredients
Servings: serving
Units:
Instructions
  • In a large skillet or sauté pan, over medium heat, cook the bacon and oil until the fat has rendered out of the bacon, just until crispy. Using a slotted spoon, remove the cooked bacon to a plate and reserve. Season the pork chops with salt and pepper and sear them in the hot pan, cooking on each side for 3 minutes to brown. Set the pork chops aside, on the same plate as the bacon. Next, add the sliced onions, bay leaves, thyme, juniper berries and pepper and sauté until the onions are golden brown, about 10 minutes. Mix in the rinsed and dried sauerkraut (using a salad spinner or paper towels) and the reserved bacon. Then, using tongs, nestle the kielbasa and seared pork chops into the onion/kraut mixture. Pour the malty brew over top, making sure there is enough beer to just cover everything. This can be cooked two ways: on the stovetop, by bringing to a simmer, reducing the heat to medium low and letting the chops and sausage simmer for 35 minutes; or by braising in a 300°F | 149°C oven for 45 – 60 minutes.
  • Serve with beer mustard and some rustic German-style breads along with a nice Bock , Dunkelweizen or a Schwarzbier.
Recipe Notes

For other German recipes and ideas, check out my  Oktoberfest page.

Kim Johnson

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