Eintopf

EintopfEssentially Eintopf is pork 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 many different variations of protein, including smoked pork chops, smoked ham, and substituting the kielbasa for a bratwurst, fleischwurst, bierwurst, bockwurst or other fresh sausages.

This recipe uses a Weizen-Eisbock or a Weizen Doppelbock to add its unique and special flavors to this dish. Being malt forward, with a large percentage of wheat and barley malt, fermented with a weizen yeast strain, creates amazing clove (phenol’s) , banana (esters) with a wonderful malt | toffee | caramel finish.  These beer flavors compliment 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 brew Aventinus 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 finish dish, as the pork chops and sausage have fat, which the sauerkraut will help cut.

To compliment 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 compliment 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

Eintopf
Votes: 1
Rating: 5
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Eintopf: A German "One Pot" recipe combining pork chops and kielbasa that are braised in a malty German beer flavored 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: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Eintopf: A German "One Pot" recipe combining pork chops and kielbasa that are braised in a malty German beer flavored 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 - 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.
Recipe Notes

More German Beer Cuisine Recipes: 

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