Best 4 Real German Sauerkraut And Variety Meats Recipes
**Sauerkraut and Variety Meats: A Culinary Journey Through German Delicacies**
Sauerkraut and variety meats, a classic combination deeply rooted in German culinary traditions, offer a unique and flavorful experience that is both hearty and comforting. This article presents a diverse collection of recipes that explore the versatility of sauerkraut and variety meats, showcasing their distinct flavors and textures. From the classic Sauerkraut and Pork Knuckle to the lesser-known Oxtail and Sauerkraut Stew, each recipe captures the essence of German cuisine and promises a delightful culinary adventure. Whether you are a seasoned cook or a novice in the kitchen, these recipes provide a step-by-step guide to creating authentic German dishes that will tantalize your taste buds and leave you craving for more. So, embark on this culinary journey and discover the rich heritage of German cooking through the delectable combination of sauerkraut and variety meats.
GERMAN PORK N SAUERKRAUT
I love the sweetness of the applesauce and the kraut. My grandma was German. You can easily increase the recipe by adding more ingredients. I add baby red potatoes while cooking. Slow cook to roast
Provided by Sandy One
Categories Pork
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a dutch oven, cook ribs and onion till ribs are browned and onion is tender.
- Remove from heat.
- Combine remaining ingredients and pour over ribs.
- Cover and bake in oven 350 deg for 1 1/2-2hrs or until ribs tender, or place in Nesco or crock pot and cook on low 8 hours.
ALTDEUTSCHER SAUERKRAUT-KUCHEN (GERMAN SAUERKRAUT PIE)
A traditional German recipe that may be an acquired taste for some. This is similar to a quiche, but less eggy. If you can't find bacon you can dice, I think diced Canadian bacon or cooked dice ham would also be nice in this. TIP: If you use kitchen shears to chop up your sauerkraut before adding it to the recipe, it will be easier to cut the pie.
Provided by HeatherFeather
Categories Savory Pies
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Line a deep dish pie plate with enough pastry to make a crust on the bottom and sides and set aside.
- Cook diced Speck or bacon in a skillet; drain fat, reserving 1 tsp in which to saute the onions.
- Sprinkle diced bacon, caraway seeds, and sauteed onions in pie plate.
- Combine the remaining ingredients (sauerkraut, sour cream, eggs, and grated cheese) and pour into the pan as if you were filling a quiche.
- Bake at 325-350 F (or 175 C) for about 45 minutes or until a knife inserted near the center comes out clean, not gloppy.
- Let cool slightly before serving.
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
Steps:
- Add all ingredients into crock pot and cook 5 hours on high.
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
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
Tips:
- Use fresh sauerkraut: Fresh sauerkraut has a more vibrant flavor and texture than store-bought sauerkraut.
- Rinse the sauerkraut: Rinsing the sauerkraut removes any excess salt and helps to mellow the flavor.
- Add variety meats: Variety meats, such as liver, heart, and kidneys, add a rich flavor to the sauerkraut.
- Use a variety of spices: Spices, such as caraway seeds, juniper berries, and bay leaves, add depth of flavor to the sauerkraut.
- Cook the sauerkraut slowly: Cooking the sauerkraut slowly allows the flavors to meld and develop.
- Serve the sauerkraut with traditional sides: Traditional sides for sauerkraut include mashed potatoes, dumplings, and sausages.
Conclusion:
Real German sauerkraut and variety meats is a hearty and flavorful dish that is perfect for a cold winter day. The sauerkraut is tangy and sour, the variety meats are rich and savory, and the spices add a warm and inviting flavor. This dish is sure to please everyone at your table.
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