Pork and Sauerkraut Patty Dinner

About

This rustic dinner recipe has a farmhouse feel to it. The best part of ‘rustic’ cooking is nothing has to look perfect, and homemade is better. Pork patties are mixed with sauerkraut and spices before cooked to a crisp in a skillet. This dish is paired with mashed cauliflower and a dark brown reduction sauce for deeper flavor.

Ingredients

20 ounce cauliflower, raw
1 ½ tablespoon unsalted butter
⅛ teaspoon salt
⅛ teaspoon black pepper, ground
16 ounce ground pork
½ cup sauerkraut
⅛ teaspoon salt
⅛ teaspoon black pepper, ground
⅛ teaspoon garlic, powder
⅛ teaspoon onion powder
⅛ teaspoon cumin, ground
¼ teaspoon paprika
2 tablespoon olive oil
1 tablespoon tap water
¾ teaspoon gelatin (jello) powder, plain
1 ½ teaspoon garlic
¼ cup chicken broth

Instructions

Cut the cauliflower into large florets and place in a pot filled with water. Bring the pot to a boil and cook the cauliflower until it is tender enough to easily pierce with a fork.
Drain the cauliflower and mix in a food processor with the butter, salt, and pepper. Set this aside to cool for later.
While your cauliflower is boiling, mix the ground pork with the sauerkraut, salt, pepper, garlic powder, onion powder, cumin, and paprika.
Divide the pork mix into 4 portions and press in ½-inch thick patties. Remember, this is a more rustic and loose type of patty, so they don’t have to be perfect like a burger. Heat the olive oil in a large skillet over medium-high heat and place the patties in the oil.
Cook the patties for around 6 minutes per side, adjusting the heat to avoid burning. Cook until both sides have a nice char around the edges. Set the cooked patties aside to rest, leaving any fat in the skillet.
Mix together the water and gelatin and set it aside to bloom for 1 minute.
Stir garlic into the skillet and return the skillet to a low heat on the stove. Cook until the garlic is fragrant. Then, pour the chicken broth into the skillet.
Bring the liquid to a simmer. Remove about 1 TB of liquid and stir it into the gelatin. Return the thickened liquid to the skillet. With the heat on low, stir until the liquid reduces into a glossy dark brown reduction (it may have small bits of sauerkraut in it).
Serve 1 patty with about ½ c mashed cauliflower and about 1 TB reduction.