Here in the US we have no one dish that is traditionally done on New Years Day. Black eye peas are probably done the most, but they are mostly a southern tradition. Any other dishes are derived from ethnic or religious backgrounds. The pork & sauerkraut is German & I got the idea from a friend and adopted it for my New Years dish. The black eye peas I got from my southern cousin. So now I have two good luck dishes for New Years. I have done the pork & kraut for at least 20 years and added the peas for about the last 5 years.
I don’t usually fix pork & kraut during the summer; it is more of a fall & winter dish. Served over mashed potatoes it is one of my favorite dishes & I am ready for it come New Years day. Some brats of choice and pork ribs are the best meats for my taste. This year I had some Pernil Asada left that I would use along with the brats.
I made the no knead bread and mashed potatoes the day before and my wife made the drop noodles. I usually let her make them; she does a better job than I do! She does not use a recipe, just some eggs, flour, & adds water to get the right consistency. We had never done the drop noodles ahead before but they did turn out good. After she drained them I let them cool awhile then drizzled some olive oil over & stirred to coat. This would keep them from sticking together. The first time I made them they were too mushy. I did find a recipe that works for me, & you need rapid boiling water as you cut them in. She usually cut them in right out of the bowl but this year she did it from a tablespoon & said that was easier on her arm. The photo of her doing them is from last year.
I found that 1 cup is the right amount of water to add to 2.5 cups of flour in my no knead bread recipe. This gives it nice air pockets and some rise. I will post a printable copy of the recipe.
I got my brats on smoking at 175 deg at 2:00 and planned on eating at 6:00 pm. I put the brats on first then about 20 min later I added the brockwurst, they are fully cooked. I sprayed my 5 quart Lodge Dutch oven with some olive oil & layered a med sweet onion and 3 smashed garlic cloves in the bottom. I had the pot on a med low burner to preheat some. At 3:30 I upped the smoker to 225 deg & brought 3 of the brats & 3 of the brockwurst in sliced in half & added to the pot. Next I added some on the Pernil Asada pork in, about two handfuls. I added a bottle of Yuenglings Black & Tan beer. I poured the juice off the sauerkraut & added about ¾ of the one pound bag over the meats, plus some salt & pepper. Placed the lid on the pot and back on the smoker & let it slow cook. My Traeger set at 225 deg. was running closer to 240 deg.
After one & a half hours with the lid on I removed the lid & added the drop noodles at 5:00 pm. I stirred to combine some and did for another hour without the lid. I had taken the noodles & mashed potatoes out of the fridge about 3:00 to warm to room temp. I dotted the mashed potatoes with pats of butter and a little Lawry’s seasoned salt, no MSG, for a little color. I put them in a 350 deg oven for a half hour. The pork & kraut was done at 6:00 pm and served over the mashed potatoes, a side of black eyed peas and some good bread & butter made for a fine meal.
Printable Bread Recipe
Printable Pork & Kraut and Noodle Recipe
No Knead Bread
Bread Sliced
My Wife Cutting in the Drop Noodles
Drop Noodles Finished
Some Pork & Kraut Ingredients
Brats Done Smoking
Onions & Garlic added to the pot
Brats & Beer Added
Pork Added
Kraut, Salt, & Pepper Added
Pork & Krauts Done
My Plate
Smokin Don
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