iwill like few cook recipes for sauerkraft?

Question

casserole hotdogs

Answer 1

I love Sauerkraut...believe it or not I just had it last night with a couple of hot dogs.
I remember many meals growing up in Pennsylvania with sauerkraut including of course hot dogs or sausages.
Another was Spare Ribs or Pork Chops and sauerkraut.

Here are some recipes:
http://www.sauerkrautrecipes.com/
http://www.sauerkraut.com/
http://www.elise.com/recipes/archives/000254spareribs_and_sauerkraut.php
http://www.elise.com/recipes/archives/000247bavarian_sauerkraut.php

Answer 2

meatball & Sauerkraut casserole
1 C. cooked rice
1 lb. (460 g)
ground chuck
½ lb. (230 g) ground pork
1 egg, slightly
beaten
1 small onion, chopped
Salt & Pepper to
taste
2 C. Sauerkraut

Mix ingredients together and
form into small balls. Cover each meatball with
Sauerkraut. Bake in oven at 350°F (177°C) for one hour.


Liver Dumplings & Sauerkraut
1 lb liver, ground
1/2 lb pork, ground
1 c bread crumbs
1 c bread soaked in water and pressed dry
1 egg
1 scant c flour
salt and pepper
1/4 t grated nutmeg
1 onion, minced
few sprigs parsley, chopped, if desired
4 t butter
1/2 c dry bread crumbs

Mix
first 10 ingredients in order given and drop by
teaspoonfuls into boiling salted water. Boil 15 minutes.
Remove to a serving dish and top with bread crumbs which
have been browned in butter. Serve with
Sauerkraut

BEEF BRISKET W/ SAUERKRAUT & DUMPLINGS
3 lb (1.36 kg) Beef brisket
1 1/2 qt (1.7 l)
Sauerkraut
1 ea Onion, sliced
2 tb Shortening
1 x Salt &
pepper
1 x *dumpling dough

Melt the shortening in a
large pan and brown the onion. Then add the meat which
has been well-seasoned with the salt & pepper.


Add the sauerkraut and cover with boiling water. Cook
slowly for 2 hours or until meat is tender. Make recipe
of Dumplings #1. Cut the dough in squares and place
on top of meat and sauerkraut. Cover the pan tightly
and cook for 25 minutes. Serve immediately.


DUMPLINGS #1
Yield: 1 Servings

2 c Flour
1
tb
Butter
1 1/4 ts Baking powder
3/4 ts Salt
1 x
Milk

Sift the flour, baking powder and salt into a bowl.
Add the butter and work in with pastry blender or
finger tips. Add sufficient milk to make a stiff batter.
Turn out on a well-floured board and roll about 1/2
inch (1.27 cm) thick. Cut in small squares and drop in
hot liquid and cook for 20 or 25 minutes. Cooking
utensil must always have a tight fitting cover or else
dumplings will be heavy.

Answer 3

Hmmm not hotdogs, but how about smoked sausage?
Sweet & Sour Sauerkraut (Bayrich Kraut)


Grandma handed this down, it's been a hit for years.

6-8 servings 2¼ hours 35 min prep

1 cup sugar
1/2-1 cup butter
1 (1 lb) can stewed tomatoes
1 (1 lb) can sauerkraut
1 package Polish sausage (optional)

Simmer sugar, butter& tomatoes for half an hour in skillet.
Add to drained Sauerkraut& polish sausage in baking dish.
Cover& bake at 325 for an 90 minutes, Or put in crock pot for same time.
Goes well with Mashed potatoes.


Bratwurst with Sweet-and-Sour Kraut and Dark Bread Recipe courtesy Rachael Ray


4 bratwurst sausages, 1 package, found in packaged meats case
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 pound sauerkraut, rinsed and drained
1 cup sweet red pepper relish
1 loaf pumpernickel cocktail bread, 2-inch square loaves of bread, recommended: Pepperidge Farm brand or quarter several slices of any sliced, store bought dark or whole grain bread, as substitute

In a medium skillet, bring 1 inch of water to a boil, reduce heat to simmer, pierce the casings of 4 pieces of bratwurst and set into a medium skillet. Simmer sausages 10 minutes, then remove to a cutting board, pour water out of pan and return pan to stovetop, adjusting heat to medium high heat. Slice sausages on an angle, 6 cuts per wurst. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and set slices into hot skillet. Brown 1 to 2 minutes on each side.
Place sauerkraut into a colander. Rinse and squeeze dry. Add to the browned bratwurst slices. Stir in sweet red pepper relish and warm through another 1 to 2 minutes. Transfer to a serving dish and place along side cocktail or quartered sliced dark bread. To serve, spoon sliced wurst and sauerkraut onto bread.

Answer 4

I like SourKraut and hot links. Not the ugly red ones - but the good ones that are flavored for hot and not just icky hot.

I buy the sourkraut in jars - can's give it a very tinnie flavor. I use the sour type and not the Bavarian sweet.

I just bake it together in the oven for 45 minutes in a preheated 375 degree oven. The side dish I make is fried potato's using a non-stick pan and spraying it with canola oil for minimal fat.

Answer 5

SAUERKRAUT WITH SAUSAGE

6 smoked bacon slices, cut into 2-inch-wide strips
1 large onion, sliced
1 carrot, chopped
1 2-pound jar sauerkraut, rinsed, drained well
2 cups dry white wine
1 1/2 cups chicken stock or canned low-salt broth
1 tablespoon caraway seeds
4 juniper berries, crushed, or 1 tablespoon gin

1 1/2 pounds kielbasa sausage, cut into 3-inch lengths

Preheat oven to 300 F. Place bacon, onion and carrot in heavy large ovenproof Dutch oven over medium high heat. Saute until onion is tender but not brown, about 5 minutes. Squeeze as much liquid as possible from sauerkraut. Add sauerkraut to Dutch oven. Add wine, stock, caraway seeds and juniper berries. Bring to simmer. Cover tightly, place in oven and bake 1 hour.
Add kielbasa to Dutch oven, pushing into sauerkraut. Cover and bake 1 hour. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring frequently.)

Answer 6

Sausage-Sauerkraut-Pasta Skillet

8 ounces farfalle (bow-tie) pasta
1 (16-ounce) package kielbasa (Polish) sausage, diagonally cut into 1/4-inch thick slices
1 medium onion, halved and cut into thin slices
4 tablespoons butter or margarine, divided use
2 tablespoons brown sugar
1 (16-ounce) package refrigerated sauerkraut, drained and rinsed
1/4 teaspoon freshly ground pepper to taste
2 tablespoons snipped fresh parsley (optional)
Cook pasta according to package directions, preferably al dente (firm to the bite); drain and set aside.
Meanwhile, melt 2 tablespoons butter in large skillet over medium heat add the sausage and onion and cook until sausage is nicely browned and onion is tender. Drain excess fat.
Stir in brown sugar and cook for a few seconds until sugar has melted.
Stir in sauerkraut, pasta, remaining 2 tablespoons butter and pepper, gently tossing to distribute ingredients evenly; continue to cook until heated thoroughly.
Sprinkle with parsley. Serve immediately.
Makes 8 servings.

Nutrition Facts (per serving: 1/8 serving of dish): 364.0 calories; 53% calories from fat; 21.7g total fat; 53.3mg cholesterol; 829.9mg sodium; 336.8mg potassium; 29.8g carbohydrates; 2.3g fiber; 5.0g sugar; 27.5g net carbs; 11.9g protein.

Answer 7

my grandmother always made sauerkraut and hotdogs, boiled in a pan together with some salt, pepper, and red pepper.

Ruebens are great too...corned beef, swiss cheese, thousand island dressing, rye bread, and sauer kraut!!!