New Years Day Recipe: Pork and Sauerkraut Good Luck Breakfast

From the Runyon Canyon Recipe Book

From: AllRecipes.com

It’s always been a Pennsylvania Dutch tradition on New Years Day to enjoy the tart and smokey flavor of pork and sauerkraut. Although the tradition is said to bring good luck to those who enjoy it on New Years Day, the truth behind it is that it cures the New Year’s Eve hangover like a dream. Raised in Pennsylvania, pork and sauerkraut has always been a New Year’s Day tradition for me and my family and I invite all of the readers to partake in the tradition with us this year. After my New Years Day pork and sauerkraut breakfast I will be hiking up Runyon Canyon to sweat out last night’s extravaganza!

When this pork and sauerkraut breakfast is paired with a hike or yoga class at Runyon Canyon, you’re sure to kick any hangover and bring the new year in with good luck!

Here are some other renditions on the age old tradition:

By: Kathie Boettger
“Old fashioned pork and sauerkraut that is served here on New Year’s Day for luck! Serve with mashed potatoes, and apple sauce for dipping the pork in.”

By: Heather Urry
“This is the traditional New Year’s Day meal I learned from my husband, whose family originated in central Pennsylvania. It’s wonderful, especially served with mashed potatoes and applesauce.”

By: Jonn Taylor
“New Year’s Day is all about the pork and sauerkraut and it just wouldn’t be the same without whole grain mustard in the mix.”

By: Brett Guyer
“Nothing cures the hangover and brings “GOOD LUCK” on the new year like pork and sauerkraut – don’t forget the honey and biscuits.” 

By: Andrew & Becky Saporito
“Three magic words to make your New Years Day pork and sauerkraut breakfast a perfect one - LOUISIANA HOT SAUCE.“ 

Ingredients:
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  • (2 pound) boneless pork loin roast
  • 2 tablespoons olive oil
  • 2 sprigs fresh thyme leaves
  • salt and pepper to taste
  • 4 pounds sauerkraut
  • 1 pound kielbasa, cut into 3-inch pieces
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Directions:
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  • Preheat the oven broiler. Place the roast in a roasting pan, brush with olive oil, sprinkle with thyme leaves, and season with salt and pepper.
  • Place under the broiler for 10 minutes, until lightly browned in several places.
  • Place 2 pounds sauerkraut in a slow cooker. Arrange kielbasa pieces around the edges of the slow cooker pot, and place the roast in the center.
  • Cover with remaining sauerkraut.
  • Cover slow cooker, and cook roast 6 hours on High.
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Serves: 12

This is an extra special, traditional breakfast and your first for the year – be sure to share with your friends, family and loved ones. Have a HAPPY NEW YEAR! We will see you at the top of Runyon Canyon soon! May the new year bring you all health, wellness and prosperity.

This Special New Year’s Day Runyon Canyon Recipe is Dedicated to My Mother, Karen SaporitoThis New Years Day breakfast just won’t be the same eating pork and sauerkraut without you! We Love You Mom! 

2 Comments
  1. Don’t even get me started on my pork and sauerkraut. Why do we have to only eat this one time a year – no way, I’m munching on the pork and kraut at least once a month. It’s my favorite dish…it’s all about the whole grain mustard. You must be irish. This is a great recipe although I never need it, I have it memorized. :-)

    • Yes sir Richard, there is definitely some Irish swimming around in me somewhere. I have to have my hot sauce and whole grain mustard on my pork when I’m eating the pork and kraut…no excuses. It really makes it amazing! I’m glad you enjoyed the recipe and thanks for stopping by to let us know what you think. Check back soon for updates to the Runyon Canyon Recipe Book and we will see you at the top of Runyon Canyon soon for a hike. Have a great day!

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