Spiced Sauerkraut Recipes

KNOCKS AND CHOPS: KNOCKWURST WITH SPICED SAUERKRAUT AND SMOKED PORK CHOPS WITH BACON, APPLE AND ONION

Steps:

• Pierce the casings of knockwurst and arrange in medium skillet. Add 1 inch of water, bring to a simmer and warm wursts through. Remove from the pan. Drain the skillet and add butter. Melt butter over medium heat. Cut each knockwurst into 1/3 and add back to the pan to crisp casings. Add sauerkraut to the pan, sprinkle in caraway, add bay leaf and peppercorns. Pour the beer into the skillet. When the beer comes to a bubble reduce heat to simmer.
• Heat a second skillet over medium high. Add oil, 1 turn of the pan and add chopped bacon. When the bacon renders its fat, add onions and saute 3 to 5 minutes, then add sliced apples and saute mixture another 2 or 3 minutes. Add smoked chops to the pan and caramelize meat on both sides, 2 or 3 minutes. Remove chops to a plate and loosely cover with foil. Pour the beer into the pan and reduce heat to a simmer.
• When you are ready to serve, cut several slices of pumpernickel in half down the middle. Place a bowl of spicy mustard alongside the pumpernickel bread for passing at the table.
• Place 2 or 3 chunks of the knockwurst on each dinner plate on a bed of spiced sauerkraut. Serve 3 pieces of smoked pork chops topped with bacon, apples and onions. Place deli style large dill or half sour pickles, German cheeses and pretzels out for an evening of uber snacking!

SPICED SAUERKRAUT

Steps:

• Wash then finely shred (by hand, or in a food processor) the cabbage and onion.
• In a large bowl, combine the vegetables with the salt and spices.
• Pound them with a wooden spoon to release all the juices.
• Transfer to a steralised 2 litre glass jar, use your fist to firmly pack it down tight as you go. You should be pressing so firm that the brine is released and covers the vegetables.
• Leave a one inch gap at the top, as the vegetables will expand as they ferment.
• Seal and leave at room temperature for at least three days to get the initial fermentation process started (do not disturb it or open the lid during this time).
• After that, the longer you leave it, the better and more mature the flavour - try fermenting for 2 to 3 weeks, tasting at regular intervals.
• Store in the fridge once desired taste is reached, and to slow the fermentation process right down

KIELBASA SAUSAGE WITH SPICED SAUERKRAUT

Steps:

• Combine onion, sauerkraut, wine, bay leaves, caraway seeds and peppercorns in heavy large saucepan. Cover and simmer mixture 30 minutes. Add sausage and simmer 20 minutes. Discard bay leaves and serve.