Bavarian Style Sauerkraut Recipes

SLOW-COOKER BAVARIAN-STYLE BEEF AND SAUERKRAUT

Steps:

• Heat oil in 12-inch skillet over medium-high heat. Cook beef in oil about 5 minutes or until brown on all sides. Sprinkle with caraway seed and salt.
• Place beef in 5- to 6-quart slow cooker. Place onions, sauerkraut and 1/4 cup of the beer around beef.
• Cover and cook on Low heat setting 6 to 8 hours.
• Remove beef from cooker; cover to keep warm. Mix flour, remaining 1/4 cup beer and the mustard in small bowl; gradually stir into juices in cooker. Increase heat setting to High. Cover and cook 15 to 30 minutes or until slightly thickened. Serve beef with juices.

BAVARIAN SAUERKRAUT

Steps:

• Prepare: Drain the sauerkraut. Finely chop the onions and cut the bacon into small cubes. Peel and dice the apple.
• Heat the fat in a saucepan. Cook the onions and the bacon for about 3 minutes on medium-low heat. Add the apple and stir for another 3 minutes.
• Caramelize: Sprinkle the sugar on top, stir and let caramelize slightly for about 1-2 minutes.
• Simmer: Add sauerkraut, salt, pepper, caraway seeds, cider/white wine/ apple juice. Stir well, cover, and cook on low heat for about 30 minutes.
• Serve immediately or reheat.

BAVARIAN SAUERKRAUT

Steps:

• Squeeze as much liquid as you can out of the sauerkraut and place it in a bowl.
• Peel and dice the onion into small pieces.
• Cut the smoked ham into small pieces.
• Heat the bacon fat in a skillet over medium-high heat. add the diced onion and chopped ham. Cook, stirring frequently until the onions become transparent.
• Add the sauerkraut to the pan and stir to combine.
• Season with salt, pepper, sugar and caraway seeds.
• In a separate bowl, whisk together the wine, vinegar, and vegetable broth.
• Add the mixture to the pan. and bring to a boil, stirring.
• Reduce the heat to low, cover the pan and simmer for 30 minutes.
• Taste and season again to your liking, if necessary.
• Remove from the heat, let cool completely and serve.

BRAISED SAUERKRAUT

Steps:

• Drain the sauerkraut. Squeeze it by handfuls to remove excess liquid. Fluff up the strands and set aside.
• In a heavy 5-quart or larger covered saucepan, add the onions and the wine. Bring to a simmer and cook for 8 to 10 minutes, or until onions are tender.
• Add the sauerkraut, broth, caraway seeds, thyme, bay leaves, a little salt and pepper, and stir to combine. Bring the mixture back to a simmer, cover the pan, and simmer over low heat for about 30 minutes, stirring occasionally.
• Uncover the pan and boil rapidly until the liquid has reduced to nothing (or almost nothing if you perfer it with some of the liquid and not dry-like). Correct seasoning with additional salt and pepper if needed. Remove and discard the bay leaves. Serve hot.

BAVARIAN STYLE SAUERKRAUT

Steps:

• Thinly slice the onions (vertically, halves or whole slices) and set aside. Peel, core and cut the apple into quarters. Slice thinly and set aside.
• Melt a spoonful of bacon fat in a large pot on medium heat. Sauté the onions until translucent and are starting to brown. Add the sauerkraut, stir and let it cook for 5 - 7 mins.
• Add half a jar of water. Place the apple slices on top of the sauerkraut. Arrange so that the flat side is down and there isn't too much overlap. Cover and let it simmer on a low heat setting for 30 minutes.
• If you are adding meat sausages -
• Once the sauerkraut is done, place the sausages on top and let them steam with the lid closed for 15 minutes.
• Serve warm. Delicious with mashed potatoes.

BAVARIAN SAUERKRAUT

Steps:

• Heat bacon drippings in a large skillet over medium heat; cook and stir onion until soft and translucent, about 5 minutes.
• Place sauerkraut with juice into a large bowl and cover with water. Stir and use your hands to squeeze out as much of the water and juice as possible. Add squeezed sauerkraut to onion.
• Stir brown sugar, caraway seeds, chicken stock, and cooking sherry into the sauerkraut mixture. Reduce heat to low and simmer until almost all the liquid has evaporated, 30 to 40 minutes, stirring occasionally.