- 2 pounds pork rib tips or country ribs, rinsed and patted dry
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 2 pigs’ feet, halved lengthwise (have your butcher do the cutting), rinsed and patted dry
- 2 cups not-too-dry white wine
- 2 bay leaves
- 1 ½ teaspoons coriander seeds
- 1 tablespoon olive oil
- 4 bratwurst, smoked or unsmoked
- 4 tablespoons unsalted butter
- 2 medium onions, halved and thinly sliced
- 3 tart apples, peeled, cored and sliced 1/4-inch thick
- 1 fat garlic clove, finely chopped
- 3 pounds sauerkraut, rinsed and drained
- 2 large carrots, peeled and thinly sliced
- 1 large smoked pork chop
- Boiled potatoes, for serving
- Chopped fresh parsley, for serving
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (6 servings)
929 calories; 66 grams fat; 23 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 8 grams polyunsaturated fat; 32 grams carbohydrates; 10 grams dietary fiber; 16 grams sugars; 43 grams protein; 212 milligrams cholesterol; 2922 milligrams sodium
6 to 8 servings
- Heat the oven to 325 degrees. In a large bowl, toss the ribs with 1 teaspoon salt and 1/2 teaspoon black pepper. Set a medium saucepan on high heat and add the pigs’ feet, wine and bay leaves. Bring to a boil, then reduce heat, cover and simmer for 15 minutes.
- Meanwhile, set a large Dutch oven over medium heat and add the coriander seeds, toasting them until fragrant, about 2 minutes. Using a mortar and pestle or the side of a knife, lightly crush the seeds. Set aside.
- Return the Dutch oven to the heat and add the olive oil. Increase heat to medium-high. Add the bratwurst and cook, turning occasionally, until brown, about 5 minutes. Transfer to a plate. Turn down the heat to medium and melt the butter in the pot. Toss in the onions and cook until soft, about 5 minutes. Add the apples and cook until the apples and onions are golden, about 10 minutes. Add the garlic and cook 2 minutes.
- Add the wine and pigs’ feet. Simmer for about 2 minutes, scraping up any browned bits from the bottom of the pot. Add the sauerkraut, rib tips, 3/4 cup water, carrots, coriander seeds, remaining teaspoon salt and 1/2 teaspoon pepper. Mix well, then nestle the pork chop in the sauerkraut.
- Cover the pot and bake in the oven for 1 hour. Turn the pork chop and add the bratwurst. Cover and cook 30 minutes longer. Simmer, uncovered, until the juices have thickened and the meat is tender, another 30 to 45 minutes. Serve with boiled potatoes and chopped parsley.