Do you like sauerkraut? If so, what's a good recipe with it?

Answer 1

Pierogi's

12 Servings
INGREDIENTS
Sauerkraut Filling:
2 tablespoons butter
1/3 cup chopped onion
1 1/2 cups sauerkraut, drained and minced
salt and pepper to taste

Potato Filling:
3 tablespoons butter
1/2 cup chopped onion
2 cups cold mashed potatoes
1 teaspoon salt
1 teaspoon white pepper

Dough:
3 egg
1 (8 ounce) container sour cream
3 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
DIRECTIONS
To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.
For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper.
To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.
Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling.
Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.



OR


Reuben Dip

40 Servings
INGREDIENTS
1 (16 ounce) can sauerkraut, drained and pressed dry
1 small onion, finely chopped
1/2 pound corned beef
1 cup mayonnaise
1 1/2 cups sour cream
3 tablespoons prepared horseradish
1 1/2 cups shredded Swiss cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1-quart baking dish.
In a blender or food processor, place sauerkraut, onion and corned beef. Process until smooth.
Place sauerkraut mixture in the baking dish, and mix with mayonnaise, sour cream, prepared horseradish and Swiss cheese.
Bake in the preheated oven 30 to 40 minutes, or until bubbly and lightly browned

Answer 2

I love sauerkraut - I grew up around it and lots of German cooking when I was a kid.

I like sauerkraut with old fashioned "farmer's sausage" - the coarsly ground kind that comes in rings and has "natural" casing - have always liked the way it is pre-seasoned. Polska kielbasa will work for this too if you don't live in the Midwest and can't find any farmer's sausage.

Take the sausage and pre cook it starting it in some shallow water in a frying pan to cook the excess grease out of it. Then when the water has cooked away continue frying the sausage until it's browned. Then cut it into angled sections about an inch to an inch and a half long, add that to a couple of cans of sauerkraut in a casserole dish, cover it, and put it in the oven for about an hour. Simple and easy, but good.

Sauerkraut also goes good in some Chinese-style soups (learned that from my wife, who is Asian)

Answer 3

Yes, I like Sauerkraut?

A good recipe is Sauerkraut with a Pork Roast. Just add some Caraway Seed into the Sauerkraut.

Cook the Pork Roast until almost finished, then add the Sauerkraut over the top.

Finish cooking.

Fantastic tasting !!

Answer 4

sauerkraut cooked with pork hocks is quite good. Put the sauerkraut in a baking dish & place the pork hocks on top. Cook until the sauerkraut is bubbling hot & the pork is done. 350 degrees.
You could do the exact same thing with bratwust sausage, or any type of sausage.

Answer 5

Sauerkraut 1jar 1 TBL brown sugar cook and enjoy,
Sauerkraut 1 jar drained 1onion browned 3pnd ground beef cooked 1 tsp oregano 1 tsp cumin 1tsp garlic powder salt pepper to taste drain well, Cheese of choice if desired white bread dough this takes the longest but well wort it any way take fist full of dough role out place ingredients in center fold dough crimp bake when you pull them out baste tops with butter, VERY VERY GOOD

Answer 6

I love sauerkraut.

Best thing is to finely dice some smoked bacon, garlic, onion and apple. Sweat them off until soft, but not coloured. Add some caraway seeds.Add your well drained sauerkraut and stir in with the rest. Add a bit of stock - just enough to prevent it catching and then leave it covered to simmer for as slow and long as possible.

This is best cooked the day before you want it. Allowed to cool and then reheated to allow the flavours to develop.

Answer 7

I love sauerkraut! I like to place it in a pan and fry it with some chopped smoked sausage or kielbalsa, just until it's slightly browned.

Answer 8

sauerkraut goes with a nice fresh hot dog

Answer 9

i like sauerkraut on a polish sausage sandwich

Answer 10

Yes, surprisingly I do. And I'm picky.

There was a sandwich i had in germany with cheese bread saurkraut and sliced beef, it was really good. that's not a recipe i know but oh well.