Sauerkraut Pie Recipes

SAUERKRAUT PIE

Steps:

• Preheat the oven to 425 degrees F.
• In a large bowl, mix milk, well drained chopped sauerkraut, brown and white sugars, eggs, vanilla, salt, cinnamon, and nutmeg.
• Pour mixture into 9 inch pie shell.
• Bake at 425 degrees F for about 30 - 35 minutes or until a knife inserted into filling about half way between edge and center, comes out clean.
• Serve topped with a tablespoon or two of whipped cream.

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.

SAUERKRAUT PIE

Steps:

• Prepare your dough.
• Grease a casserole dish, which you line with appro.
• 2/3 of the dough.
• Arrange layers of cooked kraut,& frankfurters, or bacon.
• (you can even add slightly cooked diced potatoes& add).
• Mix together the cream, tomato sauce, and paprika.
• This you pour over the pie filling.
• Roll the remaining dough over and prick with a fork.
• Or if you prefer, you can also cut strips and basket-weave a pattern on top.
• Brush this pastry with the egg yolk then Bake it in the oven at 350* for 1 hr.

SAUERKRAUT PIE USES LEFTOVER MASHED POTATOES

Steps:

• Brown hamburger, drain if needed.
• add onion, saute lightly.
• Mix in spices if you wish or do your own spice thing.
• take off burner.
• open Kraut and drain if you wish.
• spread sauerkraut top of hamburger, ya it is like raking hay, use your hands,do not over fill there is potatoes yet to go.
• Spread Mashed potatoes over the top, and to the edges, to "seal in", this will bubble. Cut with wet knife in center to vent steam.
• Add butter or marg on top if you wish.
• Bake 350 for about 45 min, or until top browns.
• Sis likes hers with bo-Mondy? this is a spice, Brother likes his with cheddar or mozzarella cheese melted on top.
• This is a one pan clean up, but you can do it in a deep cass. dish also.
• All ingredients depend on your pan size. This is easy to "make bigger", as more company comes in the door.

SAUERKRAUT CREAM PIE

Steps:

• Drain kraut and rinse with cold water -- squeeze dry.
• Cream butter, sugar and add flour, cornmeal, eggs, milk, vanilla and lemon juice. Beat well and pour into two unbaked 9" pie crusts --
• Bake 55-60 minutes or until knife inserted comes out clean.

IMPOSSIBLY EASY OKTOBERFEST PIE

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Sprinkle bratwurst, sauerkraut and cheese in pie plate.
• In small bowl, stir remaining ingredients until blended. Pour into pie plate.
• Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

HOMEMADE SAUERKRAUT

Steps:

• Quarter cabbages and remove cores; slice 1/8 in. thick. In an extra-large bowl, combine salt and cabbage. With clean hands, squeeze cabbage until it wilts and releases liquid, about 10 minutes. If desired, add optional ingredients., Firmly pack cabbage mixture into 4-quart fermenting crock or large glass container, removing as many air bubbles as possible. If cabbage mixture is not covered by 1-2 inches of liquid, make enough brine to cover by 1-2 inches. To make brine, combine 4-1/2 teaspoons canning salt per 1 quart of water in a saucepan; bring to a boil until salt is dissolved. Cool brine before adding to crock., Place crock weight over cabbage; the weight should be submerged in the brine. Or, place an inverted dinner plate or glass pie plate over cabbage. The plate should be slightly smaller than the container opening, but large enough to cover most of the shredded cabbage mixture. Weigh down the plate with 2 or 3 sealed quart jars filled with water. If using a glass container with a lid, cover the opening loosely so any gas produced by the fermenting cabbage can escape. Alternately, you can cover the opening with a clean, heavy towel. If using a crock, seal according to manufacturer's instructions. , Store crock, undisturbed, at 70°-75° for 3-4 weeks (bubbles will form and aroma will change). Cabbage must be kept submerged below surface of the fermenting liquid throughout fermentation. Check crock 2-3 times each week; skim and remove any scum that may form on top of liquid. Fermentation is complete when bubbling stops. Transfer to individual containers. Cover and store in the refrigerator for up to 3 months.

EASY HOMEMADE SAUERKRAUT

Steps:

• Mix cabbage, onion, sea salt, and garlic together in a bowl. Firmly pack mixture into a large, clean, food-grade plastic bucket. The cabbage will start to make its own brine as the salt starts to draw out the water of the cabbage.
• Fill a large, clean, food-grade plastic bag with water and place over the salted cabbage mixture so none of the cabbage is exposed to air.
• Allow cabbage to ferment in a cool, dry place, 1 to 4 weeks (depending on how tangy you like your sauerkraut). The temperature of the room you ferment the sauerkraut in should not rise above 70 degrees F (21 degrees C).

SAUERKRAUT RUSSIAN-STYLE

Steps:

• Mix cabbage and carrots in a large ceramic or glass jar at least 1 gallon in volume.
• Stir salt into spring water in a large bowl until dissolved; pour over cabbage mixture which should be completely submerged. Use an inverted small saucer to keep pressure on cabbage to keep it submerged in the liquid.
• Cover container with a clean kitchen towel. Poking holes through the cabbage mixture to the bottom of the container with the handle of a wooden spoon to help gas escape once a day, keep on counter at room temperature for 3 days.
• Pour a small amount of the liquid from the container into a small bowl; stir sugar into the liquid until dissolved. Return the liquid to the container.
• Cover container, again assuring the vegetables are submerged in liquid. Keep on counter for 2 days more, again poking holes into the mixture to help trapped gasses escape daily.
• Transfer vegetables and liquid to jars, seal, and refrigerate between uses.