Realgermansauerkrautandvarietymeats Recipes

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REAL GERMAN SAUERKRAUT AND VARIETY MEATS

A German friend provided the basis for this sauerkraut when he was reminiscing about home. My family thinks sweet sauerkraut is an oxymoron and although this recipe contains no sugar it is mellow.

Provided by PAFoodie

Categories     Pork

Time 3h

Yield 6-8 serving(s)

Number Of Ingredients 7



Real German Sauerkraut and Variety Meats image

Steps:

  • Shred the cabbage thinly to resemble saurkraut using a knife, madeleine or food processor.
  • Cut onion in half lengthwise and slice into thin half moons.
  • Put the shredded cabbage in a large bowl, add the shredded onion and entire contents of the 2 sauerkraut packages. (Do not drain or rinse the sauerkraut.).
  • Sprinkle in the caraway seeds.
  • Using your hands, mix well. It will seem to be too much cabbage for the amount of sauerkraut but do not be concerned.
  • Place a 2" layer of sauerkraut mixture in the bottom of a large Dutch oven, stockpot or non-aluminum kettle. Layer the pork ribs on the sauerkraut mixture and cover with 1/3 of the remaining sauerkraut mix.
  • Cut the keilbasa into 6 - 8 pieces and layer in pot. Cover with another 1/3 of the sauerkraut mixture.
  • Add a layer of hotdogs, cut in half if desired, and top with remaining sauerkraut mixture. Pour any juices that remain in the bowl into the pot.
  • Cover and simmer over a very low heat for 2 1/2 - 3 hours. At the end of the cooking time you should not be able to tell what started out as cabbage or onion from what was originally sauerkraut.
  • Note: A pork roast can substituted for the boneless ribs, kielbasa and hotdogs. If using a roast brown it in a separate skillet and double the thickness of the base layer of the sauerkraut mixture.
  • Serve with mashed potatoes and good rye bread.

2 (2 lb) packages of bulk sauerkraut
1/2 head of medium green cabbage
1 tablespoon caraway seed
1 medium onion
6 boneless country cut pork ribs
8 hot dogs, preferably kosher
1 kielbasa, ring

SAUSAGE AND KRAUT

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4

Number Of Ingredients 14



Sausage and Kraut image

Steps:

  • Soak the sauerkraut in a bowl of warm water. Cover the potatoes with water in a small saucepan and simmer over medium heat until tender, about 10 minutes. Drain and keep warm.
  • Meanwhile, heat the vegetable oil in a large pot over medium-high heat. Prick the sausages with a fork and add to the pot along with the pork; cook until browned on one side, about 4 minutes. Turn the meats and add the onion, garlic, coriander, juniper berries, and salt and pepper to taste. Cook until the onion is golden brown, about 6 minutes. Add the apple and cook 2 more minutes.
  • Drain the sauerkraut, then add to the pot along with the wine and 1 cup water. Cover and simmer 10 minutes, then uncover and cook until thickened, about 5 more minutes. Transfer the sauerkraut, meats and potatoes to a platter. Top with the parsley and serve with mustard.

Nutrition Facts : Calories 417, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 90 milligrams, Sodium 1,382 milligrams, Carbohydrate 33 grams, Fiber 7 grams, Protein 29 grams

1 1-pound bag sauerkraut, rinsed
8 small fingerling or red-skinned potatoes, halved if large
1 tablespoon vegetable oil
12 ounces turkey kielbasa or chicken sausage, cut into 2-inch pieces
1 6-ounce boneless smoked pork chop, trimmed and sliced
1 large onion, chopped
2 cloves garlic, smashed
1 teaspoon coriander seeds, crushed
1 teaspoon juniper berries (available in the spice aisle), crushed
Kosher salt and freshly ground pepper
1 apple, grated
1 cup dry white wine
2 tablespoons chopped fresh parsley
Whole-grain mustard, for serving

BAVARIAN SAUERKRAUT

This recipe has to be the best tasting sauerkraut I've ever had. Traditionally, my family serves pork and sauerkraut every New Year's Day for luck in the coming year. I love cabbage as a general rule and like most sauerkraut recipes, but they can be quite sour depending on how it is prepared. Sadly I don't remember who gave me this recipe and who deserves the credit, since it was pulled from a collection of hand-written recipes I've kept for years. I made it as a side dish for New Year's Day dinner and it was a complete hit! This is certainly not your typical 'sour' sauerkraut recipe.

Provided by dutschd

Categories     Side Dish

Time 50m

Yield 8

Number Of Ingredients 7



Bavarian Sauerkraut image

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.

Nutrition Facts : Calories 52.3 calories, Carbohydrate 10.9 g, Cholesterol 0.3 mg, Fat 0.2 g, Fiber 3.4 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 848.3 mg, Sugar 4.5 g

1 tablespoon bacon drippings
1 cup finely chopped onion
2 (16 ounce) packages sauerkraut, undrained
1 tablespoon packed brown sugar
1 teaspoon caraway seeds
½ cup chicken stock
½ cup cooking sherry

TRADITIONAL GERMAN SAUERBRATEN

This sour beef dish was often cooked by my German grandmother. It is perfect for any Oktoberfest celebration and is sure to get many rave reviews. My wife was not so hot on the idea of sour beef until she tried it in Germanland in Epcot Center. Serve with potato dumplings, potato pancakes or boiled potatoes (or boiled cauliflower).

Provided by Jerry

Categories     World Cuisine Recipes     European     German

Time P3DT2h25m

Yield 8

Number Of Ingredients 14



Traditional German Sauerbraten image

Steps:

  • Wipe beef with a damp cloth and season with salt and pepper. Place seasoned beef in a large glass bowl.
  • Combine vinegar, carrots, onion, peppercorns, cloves, bay leaves, and parsley in a bowl; pour over beef. Cover dish tightly with a lid or plastic wrap.
  • Refrigerate beef, turning daily, for 3 to 7 days.
  • Drain meat, reserving liquid and vegetables. Rub flour over all sides of beef.
  • Heat butter in a large Dutch oven over medium-high heat; brown beef on all sides, 5 to 10 minutes. Add onions, carrots, and 2 cups reserved liquid. Cover Dutch oven, lower heat to medium-low, and simmer until meat is tender, about 2 hours. Transfer beef to a serving platter.
  • Stir gingersnap crumbs and sugar into the liquid in Dutch oven; cook and stir until sauce is thickened, about 5 minutes. Pour sauce over meat.

Nutrition Facts : Calories 411.6 calories, Carbohydrate 13.6 g, Cholesterol 121.1 mg, Fat 20.5 g, Fiber 1.9 g, Protein 41.1 g, SaturatedFat 9 g, Sodium 1011.3 mg, Sugar 5.9 g

3 ½ pounds beef round steak
1 tablespoon salt
ground black pepper to taste
16 fluid ounces vinegar
1 ½ cups sliced carrots
1 cup sliced onion
12 peppercorns
5 whole cloves
3 bay leaves
1 sprig fresh parsley, chopped
2 tablespoons all-purpose flour
¼ cup butter
8 gingersnap cookies, crushed, or more to taste
1 tablespoon white sugar

GERMAN SAUERKRAUT AND KIELBASA

This was my contribution for the German Category in The Zaar World Tour. I haven't tried it yet so tell me what you think.

Provided by Little Bee

Categories     One Dish Meal

Time 5h10m

Yield 6-8 serving(s)

Number Of Ingredients 5



German Sauerkraut and Kielbasa image

Steps:

  • Add all ingredients into crock pot and cook 5 hours on high.

3 (1 lb) packages kielbasa (2 large sausages in each)
32 ounces sauerkraut
3 cups apple cider
1/4 onion, cut into slivers
4 tablespoons brown sugar

BEEF AND SAUERKRAUT DINNER

Meet the Cook: I've been making this one-dish meal for more than 30 years. The original recipe called for a single can of sauerkraut - but that wasn't enough for us! My husband (we have a grown son) us pastor to two small-town congregations. Among other occasions, I enjoy preparing this for church potlucks. -Marilyn Dietz, White, South Dakota

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6-8 servings.

Number Of Ingredients 13



Beef and Sauerkraut Dinner image

Steps:

  • In a bowl, combine beef, egg, crumbs, milk, onion, vinegar, caraway and salt; mix well. Shape into 1-1/2-in. balls. , In a Dutch oven over medium heat, brown meatballs in oil; drain. Add the potatoes and sauerkraut and mix well. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until heated through. Sprinkle with parsley. , If sauce is desired, combine mayonnaise and horseradish; serve on the side.

Nutrition Facts :

1-1/2 pounds ground beef
1 egg, lightly beaten
1-1/2 cups soft rye bread crumbs
1/3 cup milk
1/4 cup chopped onion
1 tablespoon cider vinegar
1-1/2 teaspoons caraway seeds
1 teaspoon salt
1 tablespoon canola oil
2 cans (15 ounces each) sliced potatoes, drained
2 cans (14 ounces each) sauerkraut, undrained
2 tablespoons minced fresh parsley
1/4 cup each mayonnaise and horseradish, optional

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