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
BRATWURST WITH SAUERKRAUT AND POTATOES
Provided by Moira Hodgson
Categories dinner, lunch, main course
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Simmer the sauerkraut for 10 minutes in boiling salted water. Drain.
- Meanwhile, in a large skillet, soften the onions in the butter, browning lightly. Add the sauerkraut, wine, stock, sugar, vinegar, salt and pepper. Bring to boil, turn down, cover and simmer, stirring occasionally, for 30 minutes.
- Meanwhile, simmer the bratwurst in water to cover for 20 minutes.
- Add the potatoes to the sauerkraut in the skillet and cook, covered, for 15 to 20 minutes or until tender.
- While the potatoes are cooking, drain the bratwurst and brown lightly on all sides under a hot broiler.
- To serve, put the sauerkraut and potatoes on a heated platter and arrange the bratwurst over the top.
Nutrition Facts : @context http, Calories 740, UnsaturatedFat 9 grams, Carbohydrate 123 grams, Fat 17 grams, Fiber 17 grams, Protein 23 grams, SaturatedFat 6 grams, Sodium 2027 milligrams, Sugar 11 grams, TransFat 0 grams
POTATO, BACON AND SAUERKRAUT PATTIES
Try this for breakfast: creamy mashed potato, with tangy Sauerkraut and smoky bacon in a pattie! Adapted from a recipe on the Simply Great Recipes website. The original recipe is obviously an Edgell recipe and listed in the ingredients 1 cup (100g) Edgell Instant Mash. Zaar would not accept this as an ingredient, so I have replaced it with 2 cups of mashed potato. If you do track down - or regularly use - Edgell Instant Mash, the step now removed from the instructions is "In a medium bowl combine the Edgell Instant Mash and 1 1/4 cups of boiling water". To use canned instant mash would obviously be a time-saver! Depending on whether cream or milk has already been added to the mashed potato, you may like to add some in step 2.
Provided by bluemoon downunder
Categories Breakfast
Time 14m
Yield 6-8 patties, depending on size, 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 teaspoon of oil in a large (preferably non-stick) pan, add the bacon and cook for about a minute, then add the onions and cook for another minute, or until the onion is just beginning to soften. Put the pan aside for use later in cooking the patties.
- In a medium-to-large bowl, combine the mashed potato, (optional) sour cream, the well-drained Edgell Sauerkraut, the egg, the cooked onion and bacon, the brown sugar, the caraway seeds and freshly ground black pepper, and (if necessary) salt, and mix well to combine all the ingredients.
- Shape the mixture into 1/2 cup patties. Heat 2 tablespoons of oil in the pan used for cooking the bacon and onions, add the patties and cook for 2-3 minutes on each side or until golden brown.
- Serve as part of a "big breakfast" or with barbecued sausages.
- TIP: Chopped fresh herbs such as parsley or thyme can be added in step 2.
POTATO STRUDEL (ERDAEPFELSTRUDEL)
Provided by Craig Claiborne
Categories appetizer
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Put the potatoes in a saucepan; add cold water to cover and salt. Bring to a boil and let simmer 20 minutes or longer, until the potatoes are tender. Drain.
- When the potatoes are cool enough to handle, peel them. Grate or, preferably, put them through a food mill or ricer. Do not use a food processor, or they will become gummy. There should be about 1 3/4 cups, the amount needed.
- Cut the bacon into 1/4-inch cubes. Add the cubes to a saucepan and cook, stirring constantly, until rendered of fat and golden brown.
- Add the onion and cook, stirring, until lightly browned.
- Put the potatoes in a mixing bowl and add the bacon mixture, the parsley, salt and pepper. Add the egg yolks and blend.
- Preheat the oven to 425 degrees. Melt the butter.
- Carefully lay out one rectangle of phyllo-strudel pastry. Brush it with half the butter. Carefully lay a second rectangle on top of the first. Brush it all over with the remaining butter.
- Spoon the potato mixture onto the bottom half of the strudel layer, leaving a 1-inch margin right and left. Using a spatula, carefully spread the mixture over the bottom half of the pastry (remember that this pastry tears easily). Fold over right and left edges of the pastry. Roll the dough bottom to top to enclose the filling in a sausagelike shape.
- Butter a large baking sheet. Carefully transfer the potato-filled pastry, seam side down, onto it.
- Place in the oven and bake 15 to 20 minutes or until piping hot throughout and golden brown on top. Cut on the diagonal into slices about 1 1/2 inches thick and serve.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 10 grams, Carbohydrate 15 grams, Fat 19 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 8 grams, Sodium 261 milligrams, Sugar 1 gram, TransFat 0 grams
CHICKEN AND BACON CHOUCROUTE WITH POTATO SALAD RECIPE
This chicken-meets-bacon-meets-sausage-meets-sauerkraut showstopper takes only 25 minutes in the oven. And there's no carving needed: once this hearty main goes into the oven, your work is done and you can enjoy the party too.
Provided by Chris Morocco
Yield 8 servings
Number Of Ingredients 19
Steps:
- Place potatoes in a small pot and pour in water to cover by 2"; season generously with salt. Bring to a boil, then immediately reduce heat so water is at an active simmer. Cook potatoes until fork-tender, 22-25 minutes. Drain; let sit 5 minutes to dry.
- Meanwhile, whisk shallots, oil, vinegar, mustard, hot sauce, and honey in a large bowl; season dressing with salt.
- Add hot potatoes to dressing and let sit, tossing occasionally, until they are just warm and have soaked up some of the dressing, at least 15 minutes and up to 1 hour. Just before serving, add tarragon to potato salad and toss to evenly distribute.
- Place a rack in upper third of oven; preheat to 400°F. Drizzle oil in a large skillet. Season chicken generously with salt and arrange skin side down in a single layer in skillet. Set over medium heat and cook chicken, undisturbed, until skin is golden brown around the edges, 12-15 minutes. Using a stiff spatula, lift up chicken, then put it back down, still skin side down. Once chicken pieces have all released from skillet and slide around easily, continue to cook, shifting pieces as needed if browning unevenly, until skin is deeply browned, 6-8 minutes longer. Transfer chicken to a plate and turn skin side up. Pour off all but 1/4 cup fat from skillet.
- Add bacon to same skillet and cook, turning once, until lightly browned, about 5 minutes; transfer to a plate. Cook garlic in skillet, tossing occasionally, until golden brown, about 3 minutes. Add thyme sprigs and juniper berries and cook, tossing, just until fragrant, about 1 minute. Add sauerkraut and wine, increase heat to medium-high, and cook, stirring occasionally, until wine is almost completely evaporated, 6-8 minutes. Remove skillet from heat.
- Place sausages in a 3-qt. baking dish and pile sauerkraut over (sausages should be submerged). Arrange chicken thighs and bacon on top of sauerkraut. Pour in 3/4 cup water and bake choucroute until chicken is cooked through and liquid is bubbling throughout, 25-30 minutes. Let cool slightly. Serve with potato salad.
- Potato salad (without tarragon) can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.
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