Ingredients with Measurements:
- 1 lb. smoked pork chops
- 1 lb. smoked sausage
- 1 lb. sauerkraut
- 1 lb. potatoes
- 2 onions
- 2 cloves garlic
- 1 tbsp. caraway seeds
- 1 tbsp. paprika
- 1 tbsp. vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Oven-safe dish
Step-by-step instructions:
1. Preheat oven to 350°F.
2. Peel and slice potatoes into 1/4 inch rounds.
3. Slice onions and garlic.
4. Heat vegetable oil in a large pot over medium heat.
5. Add onions and garlic and sauté until translucent.
6. Add sauerkraut, caraway seeds, and paprika. Stir to combine.
7. Add sliced potatoes and enough water to cover the mixture.
8. Bring to a boil, then reduce heat and simmer for 20 minutes.
9. Slice smoked pork chops and smoked sausage into bite-sized pieces.
10. Add smoked pork chops and smoked sausage to the pot and stir to combine.
11. Season with salt and pepper to taste.
12. Transfer the mixture to an oven-safe dish.
13. Bake in the preheated oven for 30 minutes or until the potatoes are tender.
- Time:
Preparation time: 15 minutes
- Cooking time: 50 minutes
Temperature:
- Preheat oven to 350°F.
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 450
- Fat: 25g
- Carbohydrates: 30g
- Protein: 25g
Substitutions for ingredients:
- Smoked pork chops can be substituted with ham hocks.
- Smoked sausage can be substituted with kielbasa or bratwurst.
- Russet potatoes can be substituted with red potatoes.
Variations:
- Add sliced apples to the mixture for a sweet and savory twist.
- Use beer instead of water for added flavor.
- Add diced bacon for extra smokiness.
Tips and tricks:
- Make sure to slice the potatoes evenly to ensure even cooking.
- Use a large pot to prevent the mixture from boiling over.
- Allow the dish to cool for a few minutes before serving to avoid burning your mouth.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve in individual bowls or on a large platter.
Garnishes:
- Sprinkle with chopped parsley or chives for added color.
Pairings:
- Serve with a side of crusty bread and a cold beer.
Suggested side dishes:
- German potato salad
- Braised red cabbage
- Roasted Brussels sprouts
Troubleshooting advice:
- If the mixture is too dry, add more water or beer.
- If the potatoes are not cooked through, bake for an additional 10-15 minutes.
Food safety advice:
- Make sure to cook the dish to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Bauernschmaus is a traditional Austrian dish that translates to "farmer's feast."
Flavor profiles:
- Smoky, savory, and slightly tangy.
Serving suggestions:
- Serve hot with a side of crusty bread and a cold beer.
Related Categories
Cooking Method: N/A
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Region: Austrian
Taste: Savory, Rich, Hearty, Comforting, Tangy