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.
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.
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.
Wishing you a happy and healthy new year with lots of good luck.
More Sauerkraut Recipes
Pork and Sauerkraut Recipe
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
Nutrition
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.
Nancy Shumar
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!
Patti Estep
Nancy, that's a great story. Dumplings sound delicious! Thanks for sharing.
Sharon Beverly
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.
Patti Estep
The good ole days! Great story. Thanks for sharing Sharon.
June L Manor
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.
Patti Estep
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.
Arlene Curtis
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!
Patti Estep
Arlene, what fun! Thanks for sharing.
BECKY CANDIANO
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!
Patti Estep
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.
Carolyn
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
Patti Estep
That's great to hear Carolyn. I'm glad the family is continuing the tradition. Thanks for sharing.
Cindy Troy
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
Patti Estep
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.
Joan L
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 .
Patti Estep
Joan, What a wonderful story. Thank you so much for taking the time to share it.
Todd
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.
Patti Estep
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.
Darlene
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.
Patti Estep
Darlene, what a fun tradition! I remember watching Dick Clark too. Thanks for sharing.
Alice
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
Patti Estep
That does sound delicious Alice. Thanks for sharing.
Susan
Making assorted pork chops, kielbasa and kraut tomorrow with some dry wine and serving with spaetzel .
Patti Estep
Sounds delicious. My mother made spaetzel a few times. Nothing like homemade dumplings. Yum.
Carol
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
Patti Estep
Carol, sound like your mother was really special. Thanks for sharing.
Crystal
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.
Patti Estep
Barley. That's a new one. I'll have to try it. Thanks for sharing Crystal.
Doug Calmes
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 .
Patti Estep
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.
Karen Kosegi
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❤.
Patti Estep
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.
Mike Fetters
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.
Patti Estep
Mike, I've been to Bedford many times, Your dumpling addition sounds delicious. I just might have to try it. Thanks for sharing.
Rae
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!
Patti Estep
Ah yes. Beer is a great idea too. Thanks for sharing Rae. Happy New Year!
Jerry weeks
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.
Patti Estep
Thanks for sharing Jerry. A happy, healthy and prosperous New Year wishes to you too.
Jane
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!
Patti Estep
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!
Marie
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!
Patti Estep
Another Western Pennsylvanian! Welcome, Marie. I hope your family loves it!
Kristen
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!
Patti Estep
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/
Cindy
I add apple, not caraway seed.
Kay Wallace
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...
Patti Estep
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.
Cheryl Pendleton
Hi Patti,
I’m from Pittsburgh also. Can the recipe be made in the slow cooker?
Cheri
Patti Estep
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!
Cheryl
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!
Karen Berg
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
Patti Estep
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!
Sandra L.
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.
Patti Estep
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