I have to say, sauerkraut may be an acquired taste. Over time I’ve experiments and found what I have to call my favorite sauerkraut recipe and am going to share it with you. It’s easy to make, just keep in mind I don’t measure the ingredients when I make mine so the amounts are estimates – you’ll need to experiment to find your preferences. Drag out your old faithful crockpot and let’s get started.
I start with two cans of sauerkraut.
Slice a large onion very thin, break the rings apart.
Use one can of diced tomatoes, mash them up.
Add one or two tablespoons of sugar.
Mix everything above up.
Put about two inches of mixture in crockpot.
Add 1 to 1 /1/2 pounds boneless pork chops.
Put the rest of the mixture on top, put on the lid, turn the heat to low and let it cook for at least 8-10 hours. When you stir it, the meat will fall apart and mix throughout the sauerkraut.
Now, I like to add “nips” to mine. I take water, flour, and seasoning. Mix it to the consistency of drop biscuit dough, maybe a little more liquid. Work small spoonfuls of this into the kraut and let it cook another hour or two. Yummy!