Super Bowl Halftime Meal: Sausages and Pork Loin
Okay all you football fans…here it is, a big hearty and meaty meal for the biggest football day of the season, the Super Bowl. This year I was looking online for something more than a chip and dip or chili bean soup for inspiration and came across this perfect meal. Sausage and Sauerkraut feast from one of my all-time favorite sites, The Culinary Institute of America (CIA). Having just moved to Germany I thought this was perfect. See every village and town here in Germany has their very own butcher shop with some of the freshest selection of sausages, bratwurst, and other meats. Perfect right? I know, that’s what I said. I love when an idea comes together.
I grabbed my camera and zoomed down the street to our local butcher shop where I picked out some sausages, bratwurst, and juicy pork tenderloin. I made a quick stop at the market and grabbed some potatoes and other necessary items for this dish.
About 30 minutes before your guests arrive pour yourself a tall beer of your choice; in my case it’s a Falkensteiner Kristall Weizen beer, my favorite German beer at the moment. Take a big drink and get ready to share a manly meal during the ultimate Super Bowl halftime extravaganza. Put all your ingredients into a large Dutch oven or roasting pan, place it in the oven, set the timer, set out your appetizers, and await your guests to arrive.
As the game progresses you and your guests will begin to get a good whiff of something good being cooked in the oven. The sausage should be ready just before half time so run over to the kitchen, cut the pork, plate the kraut on a large platter and place everything over the kraut, and you’re done. Place the platter on your table along with some fresh brotchen (bread), mustards, ketchups, and or any other sides and watch the platter of meat disappear.
Now, sit back, grab another beer, and enjoy the rest of the game.
Sausages and Pork Loin
1 clove garlic
1 whole clove
1 bay leaf
1 sprig thyme
6 black peppercorns
1 celery stalk
2 pounds sauerkraut
2 ounces vegetable oil, divided
1 yellow onions, sliced
1 teaspoon minced garlic
½ cup white wine
1 ½ cups chicken stock
1 pound smoked pork loin
½ pound thick sliced bacon
4 to 6 small Yukon potatoes, peeled
½ pound garlic sausage
5 weisswurst, (veal and pork frankfurters or sausage, boiled)
Game Day Plan
Place the garlic clove, whole clove, bay leaf, thyme sprig, and peppercorns in a small piece of cheesecloth and tie with cooking twine to create a little pouch of spices. Tie the carrot, leek, celery, and parsnip with twine too.
Rinse the sauerkraut in 3 separate changes of cold water. Drain well before cooking it.
Heat half the vegetable oil in a large roasting pan over medium heat. Add the onions and heat just until tender but don’t brown, about 5 minutes. Add the garlic, stir and cook for about 2 minutes. Add the sauerkraut to the onion and garlic mixture. Pour the wine and chicken stock into the sauerkraut, onion, and garlic and mix well.
Place the spice pouch and vegetable bundle under the sauerkraut and let it simmer for about 5 minutes. Next, place the pork and the bacon on top of the sauerkraut. Cover tightly and cook in a 325 degree F oven for approximately 45 minutes.
Take a break from the game and go place the potatoes, garlic sausage, and frankfurters in the pan, cover, and continue to cook for about 15 to 20 minutes or until the potatoes are tender and the frankfurters are warm. Add more chicken stock if needed.
While the potatoes and frankfurters are cooking add the rest of the oil to a skillet over medium heat and brown the weisswurst on all sides.
Remove the pork loin and garlic sausage from the pan and slice. Place the sauerkraut and all the meats on a warm platter and garnish with the potatoes.
Serve with an array of your favorite mustards, some crusty French mini bread or bolillos, and your favorite cold beer.
Call the gang over and enjoy while watching the halftime entertainment.
The Culinary Institute of America (CIA)
I’d love to see what you cook!
Tag #MUYBUENOCOOKING if you make this recipe.
Written by Veronica / Photos by Veronica