Eintopf
Essentially Eintopf is German-style pork chops and kielbasa beer-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 many different variations of protein, including smoked pork chops, smoked ham, and substituting the kielbasa for a different German-style sausage: bratwurst, fleischwurst, bierwurst, bockwurst, or other fresh sausages.
This recipe uses a Weizen-Eisbock or a Weizen Doppelbock to add its unique and special German flavors to this dish. Being a malt-forward brew, with a large percentage of wheat and barley malt, this brew is fermented with a Weizen yeast strain, creating amazing clove (phenol’s), banana (esters) like flavors with a wonderful malt | toffee | caramel finish. These beer flavors complement and contrast the proteins used, while the caramelized onions, bay leaf, and thyme accent the light hop characteristics found in this German Beer Style. One of my favorite German breweries that makes these styles of beer is Schneider Weisses. They also brew Aventinus, a Weizen Doppelbock in many different beer style versions. Weizen Doppelbock version has to be one of my top 10 brews to drink and to cook with. one can also cook with their Eisbock version, bringing many of the same flavors to this recipe.
When using sauerkraut to make this recipe of Eintopf, it is best to rinse the fermented cabbage first, removing some of the lactic brine. This reduces the sourness in the finished dish, as the pork chops and sausage have fat, creating richness and the Germanic layer, which the sauerkraut will help cut while adding more fermented flavors to the dish.
To complement this recipe, I suggest making some homemade Beer Mustard. For this Eintopf, I would suggest Rauchbier Onion Mustard recipe, as the smoked German beer will complement the smoked kielbasa nicely. If time isn’t on your side, a Sierra Nevada Brewing Co. Porter & Spicy Brown Mustard would be an acceptable replacement.
Serves: 6 – 8 guests
Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Mar 2011 | Issue #50
| Servings | Prep Time |
| 8 serving | 15 minute |
| Cook Time |
| 35 - 60 minute |
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Eintopf: A German "One Pot" recipe combining pork chops and kielbasa, then beer-braised in a malty German beer style for flavor with sauerkraut.
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- 12 ounce bacon, smoked, thick cut,
- 3 tablespoon oil, roasted garlic infused
- 4 each chops, pork, preferably bone in or boneless
- 3 each onions, yellow, large, peeled and sliced
- 3 each bay leaves preferably fresh
- 1 teaspoon thyme leaves, fresh
- 1 teaspoon juniper berries, lightly cracked
- 1 teaspoon peppercorns, black freshly cracked
- 2 pound sauerkraut, rinsed under warm water and dried
- 8 each sausage, kielbasa, cutting each sausage in half, then scoring each with a knife, making 3 shallow slices per sausage,
- 500 ml Wheat Doppelbock, such as Aventinus
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1 jar
beer mustard, such as Rauchbier Onion Mustard or Sierra Nevada Porter & Spicy Brown Mustard
- 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 - 5 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 Stove Top, by bringing to a simmer, reducing the heat to medium-low and letting the chops and sausage simmer for 35 minutes.
- Alternatively, the Eintopf can be cooked | braised in the Oven pre-heated to 300°F | 149°C for 45 – 60 minutes.
- Serve with beer mustard and some rustic German-style breads along with a nice beer: Bock , Dunkelweizen or a Schwarzbier.
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