Cheddar Bratzenkraut Recipes

DAR'S SUPER SAVORY SAUERKRAUT POTATO BAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Whisk the flour, bouillon granules, water, and milk together in a medium saucepan; bring to a boil until thick, 1 to 2 minutes, whisking continuously. Remove from heat and stir the sour cream into the flour mixture; set aside to cool.
• Combine the onion, Cheddar cheese, sauerkraut, salt, pepper, and caraway seeds in a large mixing bowl. Stir the sour cream sauce and the melted butter into the sauerkraut mixture; fold the hash brown potatoes into the mixture. Pour into the prepared baking dish. Use a spatula to flatten into an even layer.
• Bake in the preheated oven until the potatoes are tender and the top is brown and bubbly, 60 to 70 minutes.

SAUERBRATEN III

Steps:

• Place meat in large, non-metal bowl. In separate bowl, combine red wine vinegar, 1 cup water, lemon juice, onion, bay leaves, cloves, salt and pepper. Pour over meat. Cover and refrigerate 48 hours.
• Heat oil in Dutch oven over medium-high heat. Remove meat from marinade and brown in oil on all sides, 1 to 2 minutes a side. Remove bay leaves and cloves from marinade. Pour in 1 cup water and pour marinade into pan with meat. Reduce heat to low, cover and simmer 3 hours, or until tender.
• Remove meat from pan. Increase heat and sprinkle flour, a little at a time, over juices, cooking until mixture thickens to form gravy. Return meat to pan with tomato wedges, heat through and serve.

SPAETZLE, SAUERKRAUT AND SAUSAGE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a metal colander.
• Whisk together the flour and salt in a bowl. Mix the eggs and water, and pour into the flour mixture. Stir to form a dough.
• Bring a pot of water to a boil. Place the spaetzle dough into the oiled colander, and set the colander over the pot of water. Use a flexible spatula to push the dough into the boiling water through the holes in the colander. Stir the spaetzle as they boil. When they have floated to the top, they are done (about 5 minutes). Scoop the spaetzle out of the boiling water, and place into an ungreased 9x9-inch baking dish.
• Place the bacon in a skillet over medium heat, and cook, stirring often, until the bacon is crisp, about 8 minutes. Remove bacon, leaving drippings in pan, and set aside. Cook the onion in the same pan as the bacon until browned, about 10 minutes.
• In a large skillet, melt the butter over medium heat until foamy, and stir in the apple and brown sugar. Cook and stir until the apple is soft, about 5 minutes. Transfer the cooked bacon, onions, and sauerkraut into the skillet, and cook, stirring often, until the flavors have blended, about 5 minutes. Pour the sauerkraut mixture into the 9x9-inch baking dish on top of the spaetzle.
• Place the kielbasa pieces into a microwave-safe dish, and cook on full power in a microwave oven until the sausage is hot and has lost its pink color, 2 or 3 minutes. Transfer the sausage to the baking dish.
• Bake in the preheated oven until bubbling, about 15 minutes.