Moravian Style Sauerkraut Recipes

UNCLE EMIL'S CZECH-STYLE SAUERKRAUT

Steps:

• Put sauerkraut & liquid, butter & caraway seeds in a lrg saucepan over med heat. When the mixture begins to bubble slightly, lower heat to simmer.
• Peel & grate the potato & onion. Add them to top of the kraut & press lightly into the kraut w/the flat surface of a spoon. Do not stir into the kraut.
• Cover & cont to simmer (add sml amt of water as needed) till the grated potato is cooked. Now combine the pan contents (this process keeps raw potato from scorching &/or sticking to the bottom of the pan).
• Add the applesauce, mix well & taste. Add more applesauce if you prefer a sweeter, more apple flavored kraut.
• All we need now is some meat flavor in the kraut. If you have meat drippings for that, deglaze your meat pan & add to the kraut. If not, add a chicken bouillon cube to the kraut. Be sure it's completely dissolved & mixed in well w/the kraut. Serve it up!
• NOTES: After pan contents are combined in #3, stir freq to ck moisture & prevent any ingredients from sticking to the pan. --- After the last step, you can cont to simmer if you feel the kraut is too liquid, but is unlikely to be needed.

MORAVIAN STYLE SAUERKRAUT

Steps:

• Drain juice from kraut.
• With kraut still in bag add tap water.
• Pour kraut and water into a saucepan and heat over a low flame.
• Fry bacon, crumble and add to kraut, saving fat for onion.
• Sauté onion in fat till soft and add to kraut.
• Add potato to kraut.
• Simmer for 45 minutes.
• Make a roux by adding flour to bacon fat.
• If too sour add 1 tsp sugar to kraut.
• Good dining.