Realgermansauerkrautandvarietymeats Recipes

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.

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.

Steps:

• Place the sauerkraut, bacon drippings, and onion into a slow cooker. Pour in the beef broth, then season with cloves, bay leaf, juniper berries, caraway seed, salt, and sugar. Stir to combine.
• Cook on Low 8 hours.

Steps:

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

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.