Slow Cooker PA Dutch Pork and Sauerkraut with Kielbasa
This Slow Cooker PA Dutch Pork and Sauerkraut with Kielbasa is a comforting, traditional dish perfect for starting the New Year. Tender pork, tangy sauerkraut, and smoky kielbasa combine for a taste of Pennsylvania Dutch heritage.
Creating slow cooker recipes from family favorites that hold a special tradition like this New Year’s Day pork and sauerkraut meal reminds me that with the new year comes new goals and new experiences. This recipe is simplified by using the crock pot instead of the oven leaving more time to spend with family and friends.
I’ll be honest, this Pennsylvania Dutch Pork and Sauerkraut recipe gets made about twice a year and we love it. I added kielbasa to the mix as my grandparents would add it when we spent the holidays with them. Growing up this was our good luck dinner on January first, not the black-eyed peas and collard greens they serve up here in the South. I’m not against that meal, it’s just not for me. We also love a good melt-in-your-mouth pot roast on the first day of the year. Yes, I make two main entrees as I live with some who don’t prefer pork.
Slow Cooker Pork and Sauerkraut
I combined recipes from two cookbooks to come up with my version that closely resembled what my Dad would make. When looking at the recipes for this, one thing seemed to be clear – adding the kielbasa (if it’s fully cooked) at the beginning with the roast resulted in a mushy mess but when added the last two hours it was perfect and that’s when I added it, at the near end.
Every recipe varied in the amount of kraut to use, I say use the amount you think you will need to feed your family and adjust the seasonings accordingly. I like things simple and if the recipe is complicated to change for my serving needs, it’s not for me. Also, if you like your kraut on the tangy side, don’t rinse or drain it. We prefer it less tangy so I did rinse and drain it.
The meal turned out wonderful, the roast was moist and flavorful from the seasonings and the tangy cabbage. The kielbasa was perfect with it all. Now, bring on the Good Luck for the New Year!
The cookbooks are a treasured resource and is also where my Crockpot Chicken Corn Soup comes from.
Where did the pork and sauerkraut tradition come from?
Pork and Sauerkraut, a German and PA Dutch tradition is eaten on New Year’s Day for good luck. In the past, a fattened pig ensured food throughout winter. Cabbage, a late-fall crop, was preserved as sauerkraut. The 6-8 week brining process meant it was ready around New Year’s. The kraut and the fatted pig symbolize riches and prosperity. Eating pork on New Year’s is considered lucky because pigs root forward. This forward motion contrasts with chickens and turkeys, which scratch backward. The long strands of sauerkraut also symbolize long life, a wise belief given its probiotics and health benefits.
Timesaving Tips and Variations
- Don’t skip the searing of the roast, doing this the meat develops a delicious crispy and brown crust. You’re locking in flavor.
- Rinsing the sauerkraut reduces the acidity.
- Add quartered apples for a sweet and tart twist.
- Quartered potatoes can be added to make this a complete one-pot meal.
Keep these tips in mind when you make this recipe and you’ll make a seriously tasty crock pot dinner that everyone will enjoy.
This meal is slow-cooked to perfection and practically melts in your mouth.
What to Serve with Pork and Sauerkraut
The side dishes that we like to serve with this meal are simple ones but they’re big on flavor.
- Creamy Garlic Mashed Potatoes
- Roasted Broccoli Salad
- Instant Pot Buttered Potatoes
- German Potato Salad
- Instant Pot Applesauce
Ultimately, the best side dishes are the ones that you and your family enjoy the most.
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Recommended Equipment to Make Crock Pot Pork and Sauerkraut
You’ll need a few kitchen items for this recipe, nothing too fancy or hard to find.
- Hamilton Beach 6 Qt. Slow Cooker
- Large Skillet
- Knife
- Cutting board
- Tongs
- Oven Mitts
- Measuring cups and spoons
💡Explore my favorite Kitchen Essentials (Amazon affiliate link)
Ingredients
You’ll find all of the ingredients in your local grocery store.
- pork loin roast
- sauerkraut
- polish or beef kielbasa (I like Hillshire Farms brand)
- onion
- can of beer
- olive oil
- caraway seeds
- salt and pepper
- garlic
- fresh thyme leaves
- light brown sugar
How to Make Slow Cooker Pork and Sauerkraut
Rinse and drain sauerkraut, place in the crockpot, and mix with brown sugar, seasonings, and top with onion slices.
Brown seasoned roast in a skillet and place it over the kraut and onions in slow cooker.
Pour beer over the everything and add thyme. Cook on low for 8 hours. Add kielbasa during the last two hours.
This hearty meal is traditionally served with creamy mashed potatoes or buttery egg noodles, perfect for soaking up the flavorful juices, or alongside a slice of crusty rye bread.
Ready for a taste of Pennsylvania Dutch comfort food? Print or save this recipe and make this flavorful dish in your own slow cooker.
Printable Recipe Card
Slow Cooker PA Dutch Pork & Sauerkraut with Kielbasa
Equipment
- knife
Ingredients
- 1 3 – 4 pounds pork loin roast trimmed of excess fat
- 2-3 cans (14 ounces each) sauerkraut, rinsed and drained
- 1 pound polish or beef kielbasa cut into 4 pieces (I use Hillshire Farms)
- 1 large onion, sliced thick cut in half and sliced
- 1 can beer (doesn't matter the kind) it doesn’t matter the kind
- 2 tablespoons olive oil
- 1-2 teaspoons caraway seeds
- salt and pepper, to taste
- 2 teaspoons minced garlic
- 2 teaspoons fresh thyme leaves
- ⅛ to ¼ cup brown sugar (use the amount to your tastes, I used a little more than the ⅛ cup)
Instructions
- Rinse and drain the sauerkraut and place in the bottom of crockpot. Mix the brown sugar, caraway seeds, salt and pepper (to taste) with the sauerkraut. Place onion slices on top.
- Heat oil over med-high heat in a large skillet or Dutch oven. Season roast with the garlic and salt and pepper. Brown lightly on all sides and remove from skillet. Place meat on top of sauerkraut and onions.
- Pour one can of beer over everything and sauerkraut. Sprinkle the thyme leaves over pork.
- Cover and cook on low for 8 hours. About two hours before the pork will be done, add the kielbasa pieces around the roast in the crockpot. Give them a little push down into the juices.
- If your loin roast is smaller than the one I used, the cook time may not take 8 hours. Check it periodically, internal temperature should be at least 160 degrees. Mine was falling apart when it was done. I also turned the roast over a couple of times, totally not necessary though.
- Serve with mashed potatoes to complete the traditional meal.
Notes
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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Enjoy!
I’m an East coast girl living on the West coast. I miss those traditions! This was a great meal for New Year’s Day! Thank you for posting!
Glad you enjoyed it! This East coast girl misses all that food living in the south now, but slowly I’m recreating the recipes I loved as a kid.
Where are the amounts listed for the ingredients?
Where is the “jump to recipe “ feature?
There is a table of contents that you can pull down to jump to the recipe card where you will find the amounts for the ingredients and all of the directions. The list of ingredients in the actual post are just an idea of what you need.