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    Home » Recipes

    Pork and Sauerkraut Traditional Recipe

    December 30, 2014 by Patti Estep 54 Comments

    Jump to Recipe
    Roasted pork and sauerkraut

    Learn a little about the history of why people eat pork and sauerkraut on new year's, for good luck, including a detailed recipe to make this hearty and delicious one-pot meal. Our family has been enjoying this tradition forever but truth be told we like it so much that we eat it many times throughout the year as well.

    Sauerkraut over pork for New Year's

    Are you making pork and sauerkraut on New Year's Day?  Of course, we are. Born and raised in southwestern Pennsylvania, and married to a Pennsylvania Dutch Country boy, the tradition of eating pork and sauerkraut on New Year's Day is commonplace in our household.

    In addition, my husband and I both have some German ancestry so this practice has been ingrained into us from early childhood.

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    Why Pork and Sauerkraut on New Year's for Good Luck?

    Well, I'm told that back in the day having a pig meant a family was good to go for the winter. And since cabbage is a fall crop it was often canned or pickled to use in the winter. The process takes about 6-8 weeks to making it ready just about the time the new year is upon us.

    Homemade Sauerkraut

    I tried making my own homemade sauerkraut from scratch. It was really fun, but since I am so impatient I normally just use store-bought kraut.

    Other folklore speaks to the way pigs forage for food. The pig roots in a forward motion, never looking back. Whereas other animals such as chickens and turkeys scratch backward. Also, cabbage was slang for money at one time.

    By this time in the 21st century, it is simply something we just do. After all, it tastes delicious and well, and the promise of good luck is always appealing.

    Variations and/or Additions for Pork & Sauerkraut

    • Add one peeled and diced apple for extra sweetness
    • Add some maple syrup. 
    • Try hot dogs instead of kielbasa. Great for little kids.
    • Use or add spare ribs to the mix.
    • Use a pork loin or pork chops instead of a pork shoulder or butt. Just know that a pork loin roast is much leaner than shoulder or butt and will not break down and shred as well.

    Ways to Cook Pork and Sauerkraut

    • I like to make this on the stove in a large heavy bottom pot or dutch oven.
    • You can also make it in the slow cooker. Brown the roast on the stove first if you want, and then combine everything together in the slow cooker and cook it slowly on low heat all day.
    • You can also make pork and sauerkraut in the Instant Pot for an even faster option.

    Just don't forget to serve plenty of mashed potatoes on the side. Or, if you like serve the sauerkraut on top of the mashed potatoes. That's what we do and it's oh so tasty.

    pork and sauerkraut on new years with kolbassi

    Wishing you a happy and healthy new year with lots of good luck.

    Patti signature

    More Sauerkraut Recipes

    • Pork and Sauerkraut Balls
    • Homemade Sauerkraut
    Sauerkraut over pork for New Year's

    Pork and Sauerkraut Recipe

    Try this pork and Sauerkraut New Year’s tradition meal that's an easy and tasty recipe for the whole family and is said to bring good luck and prosperity.
    4.50 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 4 hrs
    Total Time 4 hrs 10 mins
    Course Dinner Recipes
    Cuisine PA Dutch
    Servings 8
    Calories 555 kcal

    Ingredients
      

    • 2 lbs sauerkraut
    • 2 lbs pork shoulder or butt
    • 1 lb kielbasa
    • 2 T brown sugar
    • 1 t caraway seeds

    Instructions
     

    • Brown the roast in some olive oil in a large pot.
    • Add the sauerkraut brine and all.
    • Add the kielbasa
    • Sprinkle brown sugar and caraway seeds.
    • Add some water to just cover the entire roast.
    • Bring to a boil.
    • Turn on low, cover, and simmer for 3-4 hours or until the pork is easily pulled apart with a fork.
    • Serve with mashed potatoes.

    Notes

    You can easily make this in a slow cooker. You might want to sear the pork first but it still tastes good if you don't.

    Nutrition

    Serving: 1gCalories: 555kcalCarbohydrates: 11gProtein: 35gFat: 41gSaturated Fat: 15gPolyunsaturated Fat: 23gCholesterol: 143mgSodium: 1430mgFiber: 3gSugar: 6g

    Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.

    Tried this recipe?Let us know how it was!
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    About Patti Estep

    Patti is the creator of Hearth and Vine, a home and garden blog filled with projects to inspire your creative side. She loves crafting, gardening, decorating and entertaining at her home in Pennsylvania. When she is not working on a project at home or searching for treasures at nurseries and thrift stores with her girlfriends, you’ll probably find her with family and friends, at a restaurant, or home party enjoying new and different food adventures.

    Reader Interactions

    Comments

    1. Nancy Shumar

      November 06, 2021 at 1:13 pm

      My family from Westmorland County were immigrants from Northumberland who came in the 1890’s to work the Frick mines. My grandmother always fixed pork roast, sauerkraut and dumplings on New Year’s. When I asked her why Brits were eating sauerkraut, she said, “We just did!” And we do, too! The nice, pillowy dumplings on top are to die for!

      Reply
      • Patti Estep

        November 06, 2021 at 7:00 pm

        Nancy, that's a great story. Dumplings sound delicious! Thanks for sharing.

        Reply
    2. Sharon Beverly

      December 31, 2020 at 2:10 pm

      I grew up near Clarion (Knox) Pennsylvania and now live in Ontario, Canada. My heritage is German/ Pennsylvania Dutch and pork and sauerkraut on New Year's Day has been a tradition for as long as I can remember. My Grandmother ALWAYS had a large crock filled with homemade sauerkraut sitting under the cellar steps right beside the crock full of homemade dill pickles. The contents of each crock was kept submerged with a plate turned upside down with a large rock on top. As a child I would "pinch" a bite of kraut or a pickle every time I was sent to the cellar to fetch some canned goods. Good memories! We usually eat our pork and kraut with mashed potatoes but I might try spaetzel or dumplings this year.

      Reply
      • Patti Estep

        December 31, 2020 at 2:34 pm

        The good ole days! Great story. Thanks for sharing Sharon.

        Reply
    3. June L Manor

      December 30, 2020 at 5:07 pm

      Hi Patti,
      So nice to read all the things people do with making the sauerkraut and pork. We are from Uniontown, PA and now living in WA state, I continue to make this every New Year's. We have friends over and play cards until midnight. We kind of eat our way through untill the Ball Drops at midnight. Unfortunately this year it will just be the 2 of us with all the Covid going on. Thank you for sharing your recipe along with all the great people from PA.

      Reply
      • Patti Estep

        December 31, 2020 at 7:46 am

        June, growing up my parent with have family over to play penny ante poker on NYE. We were allowed to join in as we got older. Great memories. Thanks for sharing yours.

        Reply
    4. Arlene Curtis

      December 28, 2020 at 7:32 pm

      Growing up we always had pork and sauerkraut for New Year's Day but with a twist. My family always added a scrubbed clean Silver Dollar to the dish just before serving. The one who got the silver dollar would have good luck all year! It was also a way to get the young ones to eat the kraut! If you took it, you had to eat it! I also add apple to my Kraut and this year I will be serving homemade kraut my nephew made and it's delicious!

      Reply
      • Patti Estep

        December 29, 2020 at 7:21 am

        Arlene, what fun! Thanks for sharing.

        Reply
    5. BECKY CANDIANO

      January 23, 2020 at 9:07 pm

      Hi Patti, I loved reading this whole thread! I live in Northeast Indiana. My mother told me that she was Pennsylvania Dutch. What does that mean exactly?
      I too love this dish but never knew about the New Years eve tradition. Thank You so much!

      Reply
      • Patti Estep

        January 24, 2020 at 6:15 am

        Hi Becky, from what I understand Pennsylvania Dutch just refers to descendants in Pennsylvania that immigrated from German. Also, the German word for "German" is Deutsch. I think that may be where the Dutch part comes from. We love this dish and eat it several times a year but always on New Years.

        Reply
    6. Carolyn

      January 02, 2020 at 11:19 pm

      I have eaten pork and souerkraut all my life and am 87years old. Originally from vandergrift,, pa north east of Pittsburg. My son now cooks it for us.
      Carolynemail following

      Reply
      • Patti Estep

        January 03, 2020 at 6:30 am

        That's great to hear Carolyn. I'm glad the family is continuing the tradition. Thanks for sharing.

        Reply
    7. Cindy Troy

      January 02, 2020 at 4:14 am

      I am from Central PA, Clearfield Co (FL transplant now) and pork and sauerkraut was always a new Year tradition in my childhood home. I continue the tradition with the addition of Knockwurst and Brats and Kielbasa. I add sliced apple or applesauce to sweeten the sauerkraut and of course mashed potatoes. I do it in a crockpot. Happy New Year

      Reply
      • Patti Estep

        January 02, 2020 at 6:37 am

        Cindy, I added bratwurst and kielbasa in addition to a pork roast this year and they gobbled it up. I have heard of the tradition of adding apples or applesauce but haven't tried it. Next time. Thanks for sharing.

        Reply
    8. Joan L

      January 01, 2020 at 2:32 pm

      I am German and Irish. My German friend asked me to sit with her 93yr old mother. She taught me this recipe. It is a little different version.She was a farm girl and her children were also born in German. She lived through the war by going threw garbage to find food for her children since she had to move off her farm she moved from place to place trying to keep her children safe.One day she could only find potatoes peels (she taught me this recipe). She took the peels and threw them into a pot of boiling waters with some herbs she had from the fields salt and pepper cooked the peels until tender and then served the soup to her children. All this cooking on the side of the road or in a field you can add carrots to the soup(we eat baked potato with skins) her recipe sauerkraut and pork was to brown pork chops in a large pot add water and spices (bay leaves salt and pepper and some other herbs) rise the sauerkraut and after 30-40 minutes place the sauerkraut in the pot with the potatoes. The potatoes should be peel and cut in fours brown with the pork chops taken out of the pot and set aside to be boiled Cook until done. She would say boiled potatoes are German - mashed is American. God rest her soul she taught me my German heritage .

      Reply
      • Patti Estep

        January 01, 2020 at 3:32 pm

        Joan, What a wonderful story. Thank you so much for taking the time to share it.

        Reply
    9. Todd

      January 01, 2020 at 1:28 pm

      I'm also from southeastern PA, live in PA Dutch country and of German descent. Not a fan of mashed potatoes with this meal, but know some do. Spaetzle, is better under the kraut. Knodel will also do. Add Apple to my kraut and pour a little Rheinhesen, Gewurztraminer or Riesling over the pork and kraut. A thin layer of German mustard over the pork is a nice option too.

      Reply
      • Patti Estep

        January 01, 2020 at 3:34 pm

        Todd, your version sounds very traditional indeed. My mother made spaetzle a few times but was mostly a mashed potato girl so that's what we have been accustomed to. Thanks for sharing. 

        Reply
    10. Darlene

      December 30, 2019 at 10:44 pm

      I am originally from Portage County Ohio. My family grew up eating Pork, sauerkraut, carrots and braised potatoes (in the sauerkraut juices). We were told it was tradition that the first thing you ate in the new year was pork and sauerkraut an that it would bring you good fortune for the new year. It was our tradition for many many years to watch Dick Clarks Rockin New Years Eve and watch the ball drop. Make a small bowl of sauerkraut and pork with brown sugar and hot sauce and then go to bed. On New Years Day it was a proper meal at dinnertime. Happy New Year to you all.

      Reply
      • Patti Estep

        December 31, 2019 at 6:59 am

        Darlene, what a fun tradition!  I remember watching Dick Clark too. Thanks for sharing.

        Reply
    11. Alice

      December 29, 2019 at 6:31 pm

      I’m from York, PA and have eaten pork & saurkraut every New Year’s Day my entire life. I roast the pork in a bed or sauerkraut. I add applesauce to the kraut to add sweetness & cut brininess. Rub the pork roast with garlic powder, celery seed & ground mustard powder. Delicious

      Reply
      • Patti Estep

        December 30, 2019 at 6:34 am

        That does sound delicious Alice. Thanks for sharing.

        Reply
    12. Susan

      October 20, 2019 at 1:10 am

      Making assorted pork chops, kielbasa and kraut tomorrow with some dry wine and serving with spaetzel .

      Reply
      • Patti Estep

        October 20, 2019 at 7:24 am

        Sounds delicious. My mother made spaetzel a few times. Nothing like homemade dumplings. Yum.

        Reply
    13. Carol

      September 23, 2019 at 8:11 pm

      I did not know of any of these traditions. I grew up on a Midwest farm. There was 7 in our family with limited budget; so this was made several times a year. We ate with or on mash potatoes and the pork roast was cooked stovetop. I still love it today but I just cook pork loin in crockpot and add sauerkraut the last 30 minutes. So very good and my Mom was an exceptional cook. Keeping everything basic and filled with love

      Reply
      • Patti Estep

        September 23, 2019 at 8:53 pm

        Carol, sound like your mother was really special. Thanks for sharing.

        Reply
    14. Crystal

      February 02, 2019 at 8:06 pm

      Hi. My mother always made it with barley. Which was very tastey. From Pittsburgh with some German in us. Not sure if you still need to add browmpn sugar when using the barley.

      Reply
      • Patti Estep

        February 03, 2019 at 8:25 am

        Barley. That's a new one. I'll have to try it. Thanks for sharing Crystal.

        Reply
    15. Doug Calmes

      January 01, 2019 at 10:15 pm

      My wife's family is from Lock Haven , Mill Hall , PA. area . It was always tradition there to have New Year's pork and sauerkraut also . So I make it every year as well . I never follow a recipe really , but the meal I made last night was about 2 lbs. pork loin , 1 quart sauerkraut , 28 oz. diced tomatoes , caraway seed , and a can of beer in a Dutch oven . I also made homemade egg noodles . We usually serve it over mashed potatoes .

      Reply
      • Patti Estep

        January 02, 2019 at 8:25 am

        Hi Doug. I've never tried it with diced tomatoes but my husband is Italian and loved anything with tomatoes so I bet he'd love it. Since I make this all year long I'll have to try it. Homemade egg noodles sounds good too. Thanks for sharing.

        Reply
      • Karen Kosegi

        September 01, 2019 at 2:25 pm

        Im from a Hungarian family from Belmont County in Ohio. I make it alot. I make it exactly like you do. I like to season with black pepper also
        Thank you for sharing your recipe❤.

        Reply
        • Patti Estep

          September 02, 2019 at 7:05 am

          Karen, black pepper is something we use too. Mostly at the table but I'll have to keep it in mind for the next batch of pork and sauerkraut. Thanks for the kind comment.

    16. Mike Fetters

      January 01, 2019 at 11:03 am

      I grew up In south central PA in Bedford County and Mom and Grandma always had dumplings in with the pork and sauerkraut. They would just spoon the dumplings right in with the pork and sauerkraut and let them steam. I cant eat it without the dumplings.

      Reply
      • Patti Estep

        January 01, 2019 at 11:12 am

        Mike, I've been to Bedford many times, Your dumpling addition sounds delicious. I just might have to try it. Thanks for sharing.

        Reply
    17. Rae

      December 31, 2018 at 9:26 am

      Use beer, not water. So much better. Another Pittsburgher who now lives in Florida and serves this to all friends who have moved here from everywhere!

      Reply
      • Patti Estep

        December 31, 2018 at 10:21 am

        Ah yes. Beer is a great idea too. Thanks for sharing Rae. Happy New Year!

        Reply
    18. Jerry weeks

      December 28, 2018 at 1:39 am

      Hi all, born in Ohio moved to California when I was 7 or 8, I've had this dish every year since I was about 4 or 5, I'm now 75, so about 70 years now. I now know that my Dad wasn't B.S. me about the good luck storie, also nice to know where it came from. May all of you have GOOD LUCK in the coming year.

      Reply
      • Patti Estep

        December 28, 2018 at 6:09 am

        Thanks for sharing Jerry. A happy, healthy and prosperous New Year wishes to you too.

        Reply
    19. Jane

      December 26, 2018 at 6:13 pm

      I was checking the internet to see if anybody but my family ate Pork and Sauerkraut on New Years Day. I grew up in New Castle - about 40 miles north of Pittsburgh! My family was mostly Italian but I'm seeing this was tradition no matter what your ethnic background in western PA. We always roasted the pork, cooked the sauerkraut separately with some kind of pork to flavor it - like a couple pork chops. I like the tangy taste of sauerkraut so I simply drain it and barely rinse it but others I know rinse it well - I guess it depends on taste. We always ate it with mashed potatoes and buttered corn. I love to mix the corn and mashed potatoes and top it with sauerkraut. Great memories! I just bought a pork loin for this year! Thanks and Happy New Year!

      Reply
      • Patti Estep

        December 27, 2018 at 9:24 am

        Thanks Jane. So glad to see another local Pennsylvanian stopping by. I know that there are many little tips and tricks with everyone's approach to making their favorite Pork and Sauerkraut dish. Thank you for sharing yours. I wish you and yours a happy, healthy and prosperous New Year!

        Reply
      • Marie

        January 01, 2019 at 12:21 pm

        I'm also from New Castle! Our family partakes in the New Year's pork and kraut, too. My parents cook theirs in a slow cooker, but I'm following this recipe for my family today.

        I'm digging all this Western PA love!

        Reply
        • Patti Estep

          January 01, 2019 at 1:55 pm

          Another Western Pennsylvanian! Welcome, Marie. I hope your family loves it!

    20. Kristen

      January 06, 2018 at 8:18 pm

      Do you have any recommendations on how this could be made in an Instant Pot? I got one for Christmas and would love to try to adapt this to be made quicker. Thank you for any suggestions!

      Reply
      • Patti Estep

        January 07, 2018 at 8:42 am

        Hi Kristen,

        What a nice gift! I don't have one but my sister does and she is also a blogger. . She does not include caraway seeds but I do, so you can decide for yourself it you want to add them. Have fun with your new instant pot. Here's her recipe: https://mylifecookbook.com/new-years-pork-sauerkraut-in-the-instantpot/

        Reply
        • Cindy

          January 08, 2018 at 4:23 pm

          4 stars
          I add apple, not caraway seed.

    21. Kay Wallace

      January 01, 2018 at 4:26 pm

      I grew up in western Pa. & my mom always made this on New Years Day. Her mom was German decent/ Somerset Co..... missing them today...

      Reply
      • Patti Estep

        January 01, 2018 at 6:49 pm

        Hi Kay,

        My mother was half German and half Scotch Irish. Though I think of her often, this first day of the new year, and this particular recipe makes me very nostalgic. Glad to hear I'm not alone.

        Reply
    22. Cheryl Pendleton

      December 30, 2017 at 6:30 pm

      Hi Patti,
      I’m from Pittsburgh also. Can the recipe be made in the slow cooker?
      Cheri

      Reply
      • Patti Estep

        December 31, 2017 at 6:50 am

        Hi Cheri,

        You can definitely make this in a slow cooker.
        If you use a slow cooker you will not be able to brown the roast. Some people don't mind this and some will brown it on the stove in a separate pan first before placing it in the slow cooker.
        If you decide not to brown the roast you may want to trim any excess fat first.
        Another issue with the slow cooker is that you really don't need to add water.
        I have made this in a slow cooker with a small amount of water, about 1/2 cup just to make sure the sauerkraut doesn't dry out.
        Cook it low and slow all day.until the pork is falling apart.

        Happy New Year to another local!

        Reply
      • Cheryl

        January 02, 2020 at 7:39 am

        Yes it can be cooked in a slow cooker. Actually cooked mine all night on low. Served over mashed potatoes. DELICIOUS!
        Been enjoying this tradition for 7 decades. Most of my family was from Pa. area. I'm in central Ohio now. Enjoy & HAPPY NEW YEAR!

        Reply
    23. Karen Berg

      December 30, 2017 at 8:16 am

      5 stars
      Hi Patti
      Happy New Year!
      I’m in Pittsburgh and have had pork and sauerkraut for New Years my entire life. I’m trying your recipe since the crock pot method seems to dry out my roast.
      Step 5 says add some water just to cover.
      Do you mean to add water to cover the bottom of the pan or to cover the whole roast?

      Thank you!

      Karen

      Reply
      • Patti Estep

        December 30, 2017 at 8:21 am

        Hi Karen,

        So nice to hear from another Pittsburgher. I make sure I add just enough water to cover the whole roast. Sorry if that was confusing and thanks for pointing it out. I'll update the post to clarify for others.
        Happy New Year!

        Reply
    24. Sandra L.

      January 13, 2017 at 5:09 pm

      This brings back fond memories of going to my grandmother's house. I always stayed with her from Christmas Day night until New Years Day night and this was traditional also. My father's side of the family was born in Germany and as well as her parents. My mother never she was British so it wasn't something that she ate growing up. I haven't had it for years and now you have me wanting to cook but so much work for one person. Sounds like you've had a wonderful dinner.

      Reply
      • Patti Estep

        January 14, 2017 at 10:05 am

        Hi Sandra,

        My mother was half German so I've been eating pork and sauerkraut every New Years for as long as I can remember. I'd almost be afraid not to eat it at this point. My husband is part German too and he loves it, so I even make a smaller version with just kohlbassi and sauerkraut throughout the year. There's nothing like Grandma's cooking, huh?
        Thanks for stopping by and have a great weekend,
        Patti

        Reply

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