German Recipes With Sauerkraut

German Recipes With Sauerkraut

Sauerkraut Westphalia Style – Authentic German. The Sauerkraut Westphalia Style is an authentic German recipe from the region Westphalia (Westfalen). You can use pre-cooked or raw Sauerkraut for this dish. Make sure you get natural Sauerkraut without any preservatives or other chemicals (will alter the taste).

The most simply German recipes with sauerkraut. Take 1 qt. water, 6 Ibs. spare ribs, Sauerkraut, salt and pepper. Bring water to a boil. Add meat, Sauerkraut and seasoning.

Do Germans add sugar to sauerkraut?

There is a brown sugar in Germany but it just means it's raw sugar . Though, you can easily find some sauerkraut recipes that will call for a little bit of white sugar. It will definitely help tone down the tartness of sauerkraut even more.

How do you cook sauerkraut in a slow cooker?

DIRECTIONS Drain and rinse sauerkraut, to taste. Place in slow cooker. Pour broth over just to cover. Add a few shakes of caraway seed and the tablespoon of brown sugar. Cook on low for about 8 hours. After it's been cooking for a nice long while, saute the chopped onion over medium heat in the crisco until the onion is lightly brown.

10 Best Sweet German Sauerkraut Recipes

My German Sauerkraut recipe calls for the Sauerkraut canned variety. To make your life easier of course. Canned Sauerkraut. Enough for 4 people. 1 large onion 1 dessert spoon oil 800g Sauerkraut (from the can) 100ml dry white wine 400ml vegetable broth 1 thick slice of cooked ham 5 black peppecorns 2 juniper berries, lightly squeezed 1 bay leaf

In a clean, non-metallic bowl, mix together the cabbage, juniper berries, caraway seeds, mustard seeds, and 2 teaspoons of the pickling salt. Stir to release the cabbage's juices. Let it rest for 10 minutes and then mix again. If needed, you can let it rest longer, as much as 1 to 2 hours.

Instructions. Take 1 – 2 of the large cabbage leafs or the cabbage and put them aside for later. Cut the cabbage into quarters and then cut it into very thin slices or shred it with a machine or mandoline. Put the cut cabbage into a large bowl and add the salt. Start mixing the salt with the cabbage and knead the cabbage.

Season with salt and pepper. Form into 1-inch meatballs. Dice potatoes and carrots into 1-inch pieces. Sauté onions in oil until translucent and add sugar and continue sautéing until golden brown.

Sauté the finely chopped onion in the butter until tender, add the thinly sliced peeled apples and chopped garlic to the onion. Add the Sauerkraut unwashed to the onions and sauté for a few minutes. Add some water, the juniper berries, salt and simmer covered for 1/2 - 1 hour.

German Sauerkraut Recipes • Authentic German Recipes

The rest of the additions I put in the sauerkraut is what further makes it Bavarian. Bavarian sauerkraut usually has bacon fat, apples, onions and sometimes spices like juniper berries or caraway seeds. You do not need a jar of Bavarian style sauerkraut to make this recipe.

Best recipes for traditional German food. Potatoes done right, plus classic bratwurst. Be sure you have a frosty mug of beer to wash it down! Authentic German Potato Salad in a white bowl. German Potato Salad. 4031690.jpg. Pretzels. Bavarian Pretzel on a wooden board. Oktoberfest Recipes.

Explore Patricia Becker's board "German sauerkraut recipe" on Pinterest. See more ideas about cooking recipes, recipes, sauerkraut recipes.

German Sauerkraut and Spareribs is a recipe I grew up eating at my mother’s kitchen table. Slowly boiled pork spare ribs simmered in water and sauerkraut is an easy to make classic dish served in many German homes both in the United States and in Europe.

To can sauerkraut: Hot pack: Bring kraut and liquid slowly to a boil in a large kettle, stirring frequently. Remove from heat and fill jars rather firmly with kraut and juices, leaving ½ inch headspace. Raw pack: Fill jars firmly with kraut and cover with juices, leaving ½ inch headspace. Wipe jar rim and adjust lids.

Oma's German Recipe for Sauerkraut

Cooked German Style Sauerkraut recipe: In Germany, cooks braise sauerkraut in many different ways, depending on the region and preferences. This is my version I learned to make while living in southern Germany. It includes flavors from bacon, onions, apples, caraway, bay and juniper. This is a great accompaniment for weisswurst or bratwurst.

10. Zesty sauerkraut, Swiss cheese and rye bread add Reuben-esque flavor to this surprisingly addictive spaghetti squash skillet recipe. If you can't find seeded rye bread, add 1/2 to 1 teaspoon caraway seeds to the mixture in Step 2. Serve with a green salad tossed with red-wine vinaigrette.

This German sauerkraut and pork recipe with beer is good served with a simple side dish like mashed or roasted potatoes. Spaetzle (German pasta) is another popular side for pork and sauerkraut. Omit the sugar from the recipe if you’re using sweet rather than tart sauerkraut. If you’re using sugar you can use white or brown – your choice. Print

Made in France. Directions: Simmer the Pork Hocks in stock or water with the bay leaves, coriander seeds and juniper seeds for several hours until the hocks start to get tender. You can tell as the skin will start to pull away from the hock. Strain and reserve the stock and the hocks, discard the rest.

Sauerkraut recipes from Germany. Sauerkraut is a typical dish of German cuisine. The word Sauerkraut comes directly from the German "Sauerkraut", which literally means "sour cabbage".

40 Recipes That Use Sauerkraut

Instructions. Heat some oil in a large cooking pot. Add the cubed pork and fry until browned, then remove it and set aside. Add some more oil to the pot and fry the onions for a couple of minutes. Sprinkel the sugar on the onions and caramelize a little. Add the sauerkraut.

Traditional German Sauerkraut Recipe. 1 16 oz can of Sauerkraut – completely drained, not rinsed. 1 can water. 1 cup applesauce or 1 medium apple diced. 1/4 tsp Ground Black Pepper. Add all ingredients into a medium sauce pan. Slow cook for 1 hour or so until liquid is almost gone. Serve with pork, sausages or your favorite meat.

Fry bacon and crumble into small pieces. Drain off all but 2 tablespoons of the fat. Cook white onion in the bacon fat until lightly brown. Thickly slice the slightly cooled potatoes. In a large bowl, combine bacon, white onion, oil, mustard and vinegar. Gently toss in potatoes and green onions. Season with parsley, salt and pepper.

Ingredients: 1.2 – 1.5 kg pork shoulder roast 800 g sauerkraut, well drained 1 onion, sliced 1 golden delicious apple, peeled cored and sliced 1 Asian pear, peeled, cored and sliced (or swap in 2 more apples)

German Potato Salad. Made with potatoes, bacon, onion, and vinegar, this warm German potato salad recipe from The Good Hearted Woman is a classic side dish that is often enjoyed with brats and sauerkraut.

German Sauerkraut Recipe

Add neckbones, caraway, lightly rinsed bottled sauerkraut (if using) and unrinsed fresh, naturally-fermented sauerkraut. Mix well. Add two cups water. Cover. Simmer over low heat for 1 ½ hours or until meat is tender, and flavors have melded well, removing lid to stir occasionally. Adjust seasoning with salt and pepper to taste.

1 jar sauerkraut 1/2 c. chopped onion 1 tsp. butter 6 strips bacon, fried crisp & crumbled 5 tbsp. applesauce Salt & pepper 1 1/2 c. water

These authentic German recipes are so delicious! From meat dishes to desserts and cheese, take a culinary tour of Germany with these easy dishes. German cuisine is more than sauerkraut and bratwurst, and there are so many recipes to prove it.

Instructions Checklist. Step 1. Sprinkle roast with salt and pepper. Heat shortening in a skillet over medium-high heat. Brown roast on all sides; place in a slow cooker. Add undrained sauerkraut, apples and juice or water; blend.

Step 3. Place half of the sliced potatoes in a buttered 9-inch casserole dish. Season with some salt and black pepper. Spread the ham/sauerkraut mixture over top. Cover with the remaining potatoes. Season lightly. Step 4. Beat the eggs and milk together. Pour this over the casserole.

Original German Sauerkraut Recipe

This recipe gives your sauerkraut a little heat and a unique kick. Kielbasa sausage goes really well with the little bit of spice in the sauerkraut. The red pepper flakes can easily be omitted to make a more mild meal. Some cultures eat a lot of sausage and sauerkraut and my husband’s family with a German lineage falls right in that group.

2 L (68 fl oz) jar, pounder (a heavy implement like the end of a rolling pin, potato masher, or cocktail muddler), follower (a whole cabbage leaf or small plate), weight (see note)

directions. In a heavy 8 quart stock pot, saute the bacon and onion together until the bacon is crisp and onion is limp. Add rinsed kraut and spices. Simmer over low for about 2 hours.

Sauerkraut, sausages, pork, and German potato salad come to mind when you think of German food. We have recipes for baked goods like rye bread and pretzels. And who can forget schnitzel!

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.

German Sauerkraut with Bacon

Stir in the sauerkraut, bay leaves, juniper berries, and hot paprika until well blended. Add the remaining 1 cup chicken stock and cook over low heat for about 20 minutes, stirring occasionally.

For cooking the sauerkraut you can keep it as simple as just heating it up or you can “dress it up” by heating it up with a little white wine. My Oma would often cook the sauerkraut with a piece of Kasseler (German smoked pork) which made the sauerkraut taste amazing. You could also use something like a smoke ham hock.

This recipe for Anita’s delicious German sausage with sauerkraut in beer is wonderful comfort food. Remember way back in the 1960’s, when people still thought science was a pretty good idea, the Russelmann family of New York, enjoying a quiet Sunday afternoon reading the Schenectady Gazette, happened upon a recipe for Choucroute Garnie.

2 lbs Sauerkraut (ready-made in a jar or can) 1 cup Dry White Wine. 5 Juniper Berries (optional) 1 1/2 cups Milk. 1 tablespoon Butter. Add one tablespoon butter to a large cooking pot. Add onions and cook until transparent. Drain some of the Sauerkraut juice. Add the Sauerkraut to the cooking pot - loosen it with a fork if necessary.

Directions: Brown the sausage with the onions and drain well. Add the rest of ingredients up to the pepper and stir well. Refrigerate until cool. Roll into 1 inch balls. Dip in the flour, then the egg mixture and coat with bread crumbs. Fry for 3 minutes or until browned and hot through.

Bavarian Sauerkraut Recipe

Brown the Pork Chops. While the oven preheats, pat the pork chops dry with a paper towel and season very lightly with salt and pepper. Heat a large dutch oven on the stovetop over medium-high heat. Add the oil. Once the oil is shimmering (about 1 minute), add the pork chops. Brown on each side for about 3 minutes per side.

This recipe combines some of the best parts of German food with some wonderful cultured creations. The sauerkraut can be added to the pizza crust and baked with the sour cream sauce. Or, if you prefer to preserve the enzymes and probiotics of the sauerkraut, bake the pizza with the bacon and sour cream sauce, cool, then top with fresh sauerkraut.