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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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FOUR PORKS AND KRAUT

From: Chris Bobick, Chalk Hill
Primary category: Entrees

Ingredients

1/2 pound bacon
1/2 pound deli honey or maple ham, cut in 1/2-inch dice
1 large onion, chopped
1 large (27-ounce) can sauerkraut, rinsed and drained
1 large apple, peeled, cored and sliced
1 teaspoon minced garlic
2 tablespoons brown sugar
2 teaspoons caraway seeds
1 cup beer, apple juice or chicken broth
1 1/2 pounds boneless country or western ribs, trimmed
1 pound skinless kielbassi or smoked sausage, cut in 1-inch cubes

Procedure

Brown bacon in a skillet; remove meat and drain fat from pan. Saute ham and onion in pan. Combine kraut, apple, bacon, ham mixture, garlic, brown sugar and caraway in Crock-Pot. Brown pork ribs in pan; add to pot. Pour beer over mixture. Cook on high for 4 hours. Place kielbassi on top; cook 1 to 2 hours or until pork ribs are tender. Add additional liquid for second part of cooking, if needed. Serve with pumpernickel bread and Dirty Mashed Potatoes. Yields 6 to 8 servings.

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