German Creamy Sauerkraut Recipes

HOW TO COOK SAUERKRAUT

Steps:

• Drain the sauerkraut. Finely slice the onion and the apple. Set aside.
• Heat the oil in a saucepan and cook the apple and onions for about 3-4 minutes, until the onions are translucent.
• In the meantime, finely grate the potato. Set aside.
• Sprinkle the sugar on top of the onion and apple slices, stir lightly and let the sugar caramelize for a couple of minutes. Keep an eye on it and don't let it become too dark, it should be only lightly caramelized.
• Add the peppercorns, cloves, juniper berries, bay leaves, sauerkraut, grated potato, and stock. Stir well.
• Simmer: Bring to a boil, turn the heat down to medium-low, cover and simmer for 30 minutes.

CREAMED SAUERKRAUT - GERMAN VERSION

Steps:

• Heat some oil in a large cooking pot.
• Add the cubed pork and fry until browned, then remove it and set aside.
• Add some more oil to the pot and fry the onions for a couple of minutes.
• Sprinkel the sugar on the onions and caramelize a little.
• Add the sauerkraut. If you are using amerikan sauerkraut, you need to wash it first. German sauerkraut is ready to use.
• Stir everything and add about 1/2 can of the pinapples. You can add more later if you want the taste to be more present.
• Now add the cream or the cream/milk mix and bring back to a slight boil.
• Bring the pork back into the pot and stir into the sauerkraut.
• Lower heat and let slightly cool for about 1 hour.
• Make some mashed potatoes as a side.

CREAMED SAUERKRAUT

Steps:

• In a large skillet, saute the onion in the butter over med-high heat until the onion is translucent.
• Reduce heat to low and add the caraway seeds.
• Stir in the flour until it is well combined and cook on low for 2 minutes.
• Add all remaining ingredients to the skillet and cook for about 5-7 minutes or until everything is heated through. Do not allow to boil.

CREAMY SAUERKRAUT

Steps:

• Heat oil in a saucepan. Add sauerkraut and stir.
• Turn heat to low and cover; cook until sauerkraut is hot throughout.
• Remove from heat, let cool slightly, and stir in crème fraiche and minced chives.
• Serve.

ALTDEUTSCHER SAUERKRAUT-KUCHEN (GERMAN SAUERKRAUT PIE)

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 STYLE SAUERKRAUT

Steps:

• Fry bacon until almost crisp.
• Add onion and cook until limp.
• Add rinsed sauerkraut.
• Add water to cover.
• Put caraway and juniper in a tea ball or wrap in cheesecloth so it can be removed later.
• Add bay leaf.
• Cover and let simmer for 1 hour, stirring occasionally.
• Add more water if necessary.
• Should be juicy but not soupy.
• Remove spices.
• Stir in shredded potato.
• The potato will melt and turn saucy.
• Stir in wine.

GERMAN SAUERKRAUT AND POTATO CASSEROLE

Steps:

• Boil the potatoes with the skins on them until they are cooked, but not too soft (maybe about 10-15 minutes).
• Skin the potatoes and cut in slices.
• Cut the sausages in long slices.
• In a pan heat the oil and cook the onion a few minutes, then add sauerkraut and seasoning. Saute for a couple more minutes then set aside.
• Spray 8x8 cooking dish with cooking spray and lay in alternating layers the potatoes, then sausages, then sourkraut.
• In a small bowl whip the sour cream with salt according to your taste and then pour/spread over the top.
• Bake it in the oven at medium heat for around a 1/2 hour.

BAVARIAN SAUERKRAUT

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.