Sauerkraut Braised Pork Shoulder and Sausage
Yields: 6
This Schlachtplatte (German for “butcher platter”) is one of the dishes eaten at the end of a Schlachttag, a pig butchery day similar to a Cajun boucherie.
  • 2 pounds pork shoulder, cut into 1-inch cubes
  • 1 pound kielbasa sausage, cut into ½-inch cubes
  • 2 cups finely diced yellow onion
  • 2 teaspoons chopped garlic
  • ½ cup apple cider vinegar
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon crushed red pepper
  • 2 cups water
  • 3 pounds prepared sauerkraut
  1. Season pork shoulder with salt and pepper.
  2. Heat a heavy-bottomed stockpot over medium-high heat. Add pork shoulder, and cook, turning, until browned. Add kielbasa and onion, and cook until onion is translucent, about 5 minutes. Stir in garlic, and cook for about 2 minutes. Add vinegar, sugar, salt, black pepper, and red pepper, and stir until combined. Add 2 cups water, and bring to a boil.
  3. Add sauerkraut; cover and reduce heat to a gentle simmer. Cook until pork shoulder is fork tender.
This recipe has not been tested by the Louisiana Cookin’ Test Kitchen.

Recipe courtesy of Link Restaurant Group
Recipe by Louisiana Cookin at