Pork and Kielbasa with Sauerkraut, Mushrooms and Potatoes Recipe

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Pork and Kielbasa with Sauerkraut, Mushrooms and Potatoes
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Ingredients
12
Count
Nutrition
819
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. Drain the sauerkraut and reserve the brine. Taste the sauerkraut and if you find it much too strong, rinse it until you like the way it tastes - keeping in mind that the flavor will be diminished when it is cooked with the other ingredients. Drain well and set aside.
  2. Heat the broth in the pressure cooker. Set the dried mushrooms in a bowl and pour the hot broth over, submerging them in the broth with the back of a spoon. Cover with a plate and set aside until the mushrooms are soft, about 10 minutes.
  3. Meanwhile, rinse and dry out the cooker. Heat the butter and oil over medium-high heat. Brown the pork and kielbasa in 3 or 4 batches, about 4 minutes per batch, adding more oil if needed. Set aside.
  4. With a slotted spoon, remove the reconstituted mushrooms from the broth and squeeze them over the bowl to catch the liquid they release. Coarsely chop the mushrooms if the pieces are large. Carefully pour the broth into the cooker, taking care to leave behind any sediment on the bottom. Set the cooker over medium heat and stir well to scrape up any browned bits stuck to the bottom. Add the mushrooms and half of the sauerkraut. Set the browned pork and kielbasa on top. Cover with the remaining sauerkraut and sprinkle caraway seeds on top. Set the potatoes and parsnips on the kraut.
  5. Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 10 minutes. Quick-release the pressure. Remove the lid, tilting it away from you to allow excess steam to escape.
  6. Ladle out 1/2 cup of the broth and blend the sour cream into it. Then stir this mixture back into the pot as you stir well to distribute all of the ingredients. If you'd like a stronger sauerkraut flavor, add some or all of the reserved brine. Season with salt and pepper. Sprinkle lightly with dill. Pass additional sour cream in a bowl at the table.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 818.84 Kcal (3428 kJ)
Calories from fat 365.31 Kcal
% Daily Value*
Total Fat 40.59g 62%
Cholesterol 232.01mg 77%
Sodium 2825.8mg 118%
Potassium 1953.36mg 42%
Total Carbs 53.32g 18%
Sugars 8.99g 36%
Dietary Fiber 11.46g 46%
Protein 61.32g 123%
Vitamin C 86.9mg 145%
Iron 128.5mg 714%
Calcium 177.7mg 18%
Amount Per 100 g
Calories 106.91 Kcal (448 kJ)
Calories from fat 47.7 Kcal
% Daily Value*
Total Fat 5.3g 62%
Cholesterol 30.29mg 77%
Sodium 368.95mg 118%
Potassium 255.04mg 42%
Total Carbs 6.96g 18%
Sugars 1.17g 36%
Dietary Fiber 1.5g 46%
Protein 8.01g 123%
Vitamin C 11.3mg 145%
Iron 16.8mg 714%
Calcium 23.2mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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