Pellet Fan
Recipe Section => Sides => Topic started by: riverrat49 on January 10, 2018, 09:36:59 AM
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Oktoberfest Sauerkraut -
24- OZ Sauerkraut
1/2 Lbs Smokey Bacon
2 Tablespoons Butter
1 Tsp Caraway Seed
1 German Beer or your favorite Dark
Guilden's Mustard
1 small onion
1 Small Apple Diced
Brown Sugar 1/4 Cup plus 1Tsp
A pinch of Ancho Chili Powder
Directions
1. Warm Caraway seeds in dry fry pan until fragrant
2. put seeds into a Pan large enough to hold all ingredients
3. Dice Bacon and Onion
4. Brown Bacon, when it starts to color, add onions a Tsp of Brown Sugar, 1 Tsp of Mustard and a pinch of caraway seeds
5. Once Bacon/Onions done transfer mixture to Pot leave grease in fry pan
6. Squeeze excess liquid from Sauerkraut, slightly rinse with cold water, squeeze again then add drained sauerkraut to pot
7. Add 1/4 Cup Brown Sugar and 1 Tablespoon Mustard and Pinch of Ancho Chili Powder
8. Add 1/2 Cup Beer and diced apple
9. Stir everything together and simmer on low with lid on pot at least 2hrs with lid on stirring occasionally
10. After two hours brown sausage in bacon/onion grease then add remaining beer cover fry pan and bring beer to light boil for 10 min
11. Add sausage to mixture and simmer together for 30-45 Min
12. Remove and serve
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I enjoy looking at recipes. Thanks.
Do you make your own sauerkraut?
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Is it simply vinegar and time?
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Didn't make my own kraut used our favorite "Steinfelds"
I enjoy looking at recipes. Thanks.
Do you make your own sauerkraut?
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Is it simply vinegar and time?
Salt and time. 3 tablespoons salt per 5 pounds of cabbage.
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Sauerkraut is just salt?
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Sauerkraut is just salt?
Just salt and cabbage is correct.
Easy to make and so much better than store bought.
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Sauerkraut is just salt?
Just salt and cabbage is correct.
Easy to make and so much better than store bought.
Would you start a separate thread with a process - length of time, how it is stored during that time, any water added, when you know it is ready, how do you store the finished product, how long will it keep, etc.?
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Sauerkraut is just salt?
Just salt and cabbage is correct.
Easy to make and so much better than store bought.
I will start working on it.
Would you start a separate thread with a process - length of time, how it is stored during that time, any water added, when you know it is ready, how do you store the finished product, how long will it keep, etc.?
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I love salt! Why such an acidic flavor? Now you having me needing to look at ingredients on a store bought can. And I need to make some to see if homemade is different then store bought.
OK...from...nourishedkitchen.com
Sauerkraut, and other fermented cabbage dishes like Korean kimchi and South American curtido, are naturally preserved through the time-honored method of fermentation. When foods are fermented, beneficial microbes consume their carbohydrates and release acids, like lactic acid in the case of sauerkraut, which preserve the foods much in the way vinegar does.
Now, how do I over come that...I guess I make it, then I pickle it to get that salt back in there!