SAUSAGE AND SAUERKRAUT
This is a recipe from a sweet old German lady I used to attend church with. Allow for plenty of time to prepare and cook this dish. It is definitely worth the time and effort! Serve with hot German potato salad and red cabbage.
Provided by DOEMARK
Categories World Cuisine Recipes European German
Time 3h35m
Yield 5
Number Of Ingredients 7
Steps:
- Place the sauerkraut, caraway seeds, brown sugar, and apple into a large saucepan over medium-low heat, and bring the mixture to a simmer. Reduce heat to low, and cook for 2 hours, stirring occasionally.
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
- Place the bacon and onion into a skillet over medium heat, and cook until the bacon is almost crisp and the onion is beginning to brown, about 10 minutes. Stir the bacon mixture into the sauerkraut. In the same skillet, brown the kielbasa sausage in the remaining bacon grease until the sausage begins to brown, 10 to 15 minutes; stir into the sauerkraut mixture. Spoon the sauerkraut and sausage mixture into the prepared baking dish.
- Bake in the preheated oven until bubbling, about 1 hour.
Nutrition Facts : Calories 777.2 calories, Carbohydrate 28.6 g, Cholesterol 128.2 mg, Fat 62.3 g, Fiber 6.5 g, Protein 24.6 g, SaturatedFat 26.4 g, Sodium 2702.1 mg, Sugar 20.2 g
BAKED PORK CHOPS WITH SAUERKRAUT
This is a super-easy recipe for pork chops. I pan-fry the chops first and then bake them with sauerkraut, apple, onion, and brown sugar. Delicious!
Provided by mannkochtgut
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h5m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.
- Rub pork chops with salt and pepper on both sides. Heat oil in a skillet over medium-high heat and pan-fry pork chops on both sides until browned, 5 to 7 minutes per side. Place browned pork chops into the prepared casserole dish.
- Combine sauerkraut, apple, onion, brown sugar, and caraway seeds in a bowl; cover pork chops with the mixture. Cover dish with aluminum foil.
- Bake pork chops in the preheated oven until no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 360.8 calories, Carbohydrate 30 g, Cholesterol 70.1 mg, Fat 13.9 g, Fiber 5.8 g, Protein 29.8 g, SaturatedFat 4.5 g, Sodium 1011.3 mg, Sugar 21.6 g
TRADITIONAL SAUERKRAUT WITH CARAWAY
Cabbage is perfect for fermenting because the cell walls are easily broken down with salt, and the juices that are released quite easily make the brine. While you are chopping and grating your cabbage, eat a piece raw. It will be crunchy and sweet. After fermentation it will be pretty crunchy still, shiny and alive-looking; the sugars will have been eaten by the lactobacillus bacteria (et al); and the sauer that you taste is the lactic acid cleverly produced by the lactobacillus. I'm salivating just writing this.
Provided by Sharon Flynn
Categories Cabbage Caraway Side
Number Of Ingredients 5
Steps:
- Weigh the shredded cabbage (as cabbages vary in size and weight) to ensure the salt to cabbage ratio is correct. The amount of salt you use should come to about 1.5-2.5%, but no more than 3%, of the cabbage weight.
- In a large bowl, mix and massage the salt through the cabbage thoroughly, making sure to distribute the salt evenly.
- Let it sit to sweat a bit-maybe 10 minutes. This is simply to make the next step easier. This is a good time to get your vessel cleaned and to rest up for the next stage.
- With your pounder, pound quite energetically for about 5-10 minutes, until the cabbage is dripping with its own salty water when you pick up a handful. This part is important as you need this liquid-it's your brine.
- You can also use the dough hook of a stand mixer to do the pounding part, which can speed things up somewhat. Don't let it run for too long though, only a few minutes. Using a mixer is easy and great for people who are doing this a lot and in large batches, but it takes quite a bit of the emotional release and fun out of it.
- Next, mix in the caraway seeds (if using).
- Put the mixture into the jar, packing it down tightly as you go using the pounder. Push down well, particularly at the end to coax out any more brine. You need the brine to cover the cabbage.
- Don't pack the cabbage all the way to the top; leave some headroom at the top of the jar to allow for a bit of growth and movement and, of course, the weight. You don't want the liquid touching the top of the lid, as it will end up spewing out of your air-lock or up out of your lid.
- Cover with a cabbage leaf (the follower), the weight and then your chosen lid or system.
- Depending on your ferment, you can start trying it as soon as you'd like, but the less you fiddle with it in the first 2 weeks, the better. It is ready when you think it is delicious. With the right system and temperature, you can leave it to ferment for months before refrigeration.
- If you used a crock, you'll need to decant the kraut to smaller jars before you refrigerate, unless you have a walk-in cool room, or large cellar. (Lucky you.) It will keep in the fridge for 12 months or more. Use your senses.
SAUERKRAUT WITH BACON, POTATO AND CARAWAY
I have been making this for years. I got the idea from a recipe in the old Joy of Cooking and just modified from there. This is great comfort food
Provided by Brenda.
Categories Pork
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Saute bacon until crisp.
- remove bacon to drain, reserving fat in pan.
- saute onion in bacon fat until browned.
- add sauerkraut and saute for 5 minutes; add potato, chicken stock, reserved bacon, black pepper and caraway.
- Bring to a boil and simmer on lowest heat for 20 minutes- stirring frequently, then cover and simmer for an additional 30 minutes- stirring every 10 minutes.
Nutrition Facts : Calories 142.9, Fat 7.3, SaturatedFat 2.4, Cholesterol 9.6, Sodium 941.1, Carbohydrate 13.9, Fiber 3.8, Sugar 2.8, Protein 5.9
CARAWAY SAUERKRAUT
Over the year, I've found that learning to cook with herbs and spices is fun and rewarding. With sauerkraut, bacon and caraway, this side dish really reflects my German heritage.-Trudi Johnson, Hixson, Tennessee
Provided by Taste of Home
Time 2h10m
Yield 18-20 servings.
Number Of Ingredients 6
Steps:
- In a 5-qt. Dutch oven, cook bacon and onion for 8-19 minutes or until onion is golden brown. Stir in sauerkraut and caraway. Add water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally. Add potato. Cook for 20 minutes or until potato is tender.
Nutrition Facts : Calories 57 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 350mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 1g protein.
KIELBASA, PIEROGIES & SAUERKRAUT BAKE - STOVETOP AND OVEN METHOD
I'm a sucker for pierogies. I think it started when I was young, growing up in Alberta where I had a friend of Ukranian heritage. We used to go visit her grandmother in Red Water and she would make homemade pierogies, which we would eat with reckless abandon.
Provided by Meredith Laurence
Categories Entrées
Time 45m
Number Of Ingredients 12
Steps:
- Pre-heat the oven to 350°F.
- Drain the sauerkraut, reserving the liquid.
- Pre-heat a large 12-inch oven-proof skillet over medium-high heat. Add the oil and brown the Kielbasa sausage slices on both sides. Remove the browned sausage from the pan and set aside.
- Add the onion to the skillet and season with salt and freshly ground black pepper. Sauté until they start to brown - about 5 minutes. Add the drained sauerkraut and caraway seeds and continue to sauté for a few more minutes. Add the stock or beer, reserved sauerkraut liquid and stone-ground mustard. Bring the mixture to a boil and return the browned Kielbasa to the skillet.
- Add the pierogies, nestling them into the sauerkraut and onions. Lower the heat under the pan and simmer for 5 minutes. Sprinkle the Cheddar and Swiss cheeses on top and transfer the pan to the oven.
- Bake at 350°F for 10 to 12 minutes, until the pierogies are cooked through and the cheese has melted. Top with chopped scallions and enjoy!
Nutrition Facts : Calories 718 kcal, Carbohydrate 21 g, Protein 36 g, Fat 54 g, SaturatedFat 24 g, Cholesterol 147 mg, Sodium 2230 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
CARAWAY SAUERKRAUT BAKE
If you're a sauerkraut lover, you'll savor this sweet and tangy variation that features stewed tomatoes and bacon. "We enjoy this dish served with ribs, potatoes and corn bread," says Bernice Morris, Marshfield, Missouri.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8-10 servings.
Number Of Ingredients 6
Steps:
- In a skillet, cook bacon and onion until bacon is crisp; drain. Add the sauerkraut, tomatoes, brown sugar and caraway seeds. Transfer to an ungreased 2-qt. baking dish. bake, uncovered, at 350° for 30-35 minutes or until heated through. Serve with a slotted spoon.
Nutrition Facts :
BAKED BRATS IN CARAMELIZED SAUERKRAUT
Baked brats in caramelized sauerkraut is a wonderfully easy sausage casserole that feeds the family on a weeknight, or a crowd on game day, you decide. It's a classic German recipe that everybody adores!
Provided by Sue Moran
Categories Dinner Recipes
Time 1h5m
Number Of Ingredients 9
Steps:
- Preheat oven to 350F
- Brush the brats lightly with olive oil.
- Brown them in a hot pan for a few minutes on each side, until they take on some nice color. Note: I do this right in the same pan I'm going to bake in, so make sure it can accommodate everything, and is oven safe. A 9 or 10 inch cast iron skillet or grill pan works perfectly, I use this one.
- Remove the brats to a plate and set aside. Add the onions and apples to the same pan and saute over medium heat for a couple of minutes. Stir in the brown sugar.
- Add the spices and continue to cook, stirring often, for 2 more minutes.
- Add the sauerkraut and cider to the pan and mix well. Make sure to get all the browned bits from the bottom of the pan, that's great flavor!
- Bring the pan up to a boil, then add the brats to the pan and nestle them deep down into the kraut so they will braise in the oven.
- Bake, uncovered, for about 40-45 minutes, just until the brats are cooked through (internal temperature should be 160F) and the sauerkraut is nice and caramelized. Note: Give the sauerkrat a stir once or twice during cooking to redistribute the juices.
- Serve immediately, with plenty of grainy Dijon mustard.
Nutrition Facts : Calories 310 kcal, Carbohydrate 24 g, Protein 10 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 49 mg, Sodium 1267 mg, Fiber 4 g, Sugar 16 g, UnsaturatedFat 12 g, ServingSize 1 serving
EASY SAUSAGE BAKE WITH SAUERKRAUT AND APPLES
Steps:
- Gather the ingredients. Heat the oven to 425 F.
- In a large ovenproof saute pan or Dutch oven over medium heat, heat the vegetable oil. Add the onion and sliced sausages and saute until the onion is golden and the sausage is lightly browned, 5 to 7 minutes.
- Add the apples and saute for 1 minute longer.
- Add the apple juice, vinegar, brown sugar, sauerkraut, and pepper.
- Add the caraway seeds, if using.
- Cover and bake for 1 hour.
- Serve with crusty rolls or biscuits and a tossed salad. Enjoy.
Nutrition Facts : Calories 391 kcal, Carbohydrate 22 g, Cholesterol 55 mg, Fiber 4 g, Protein 12 g, SaturatedFat 9 g, Sodium 1354 mg, Sugar 17 g, Fat 29 g, ServingSize Serves 8 to 10, UnsaturatedFat 0 g
KIELBASA WITH APPLE CARAWAY SAUERKRAUT
Steps:
- Preheat oven to 425 degrees. In a large oven-proof skillet over medium heat, saute kielbasa until browned, about 4 minutes on each side. Remove kielbasa to a plate and keep warm. In the same pan, saute the onion and the apple for 1 minute. Drain and rinse the sauerkraut and add it to the apples and onion in the skillet. Add the chicken stock and caraway seeds to the pan and stir. Return the kielbasa to the skillet and cover. Put covered skillet in hot oven and cook for 15 to 20 minutes.
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