Guest guest Posted December 30, 2003 Report Share Posted December 30, 2003 How would they cook it? ( I never asked that question eh ) I got some raw kraut in the fridge atm I bought from the shop that sternly told me it was not yet cooked lol And that I would have to do it myself. _____ From: wtsdv [mailto:liberty@...] Sent: Wednesday, 31 December 2003 2:38 PM Subject: Re: cooking saurkraut > Was at a place the other day and was talking to some german guys. > > They almost freaked out when I wanted uncooked sauerkraut. > > They said as far as they know its always been cooked after its been > fermented. > > To me this defeats its purpose ? > > Or are there benefits to cooking it ? It tastes good. :-) Although I think they're wrong about it _always_ being cooked. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 30, 2003 Report Share Posted December 30, 2003 Thanks for that. Interesting to read of the amount of fat they use to cook it in :-) and that fat being lard/goose ect _____ From: wtsdv [mailto:liberty@...] Sent: Wednesday, 31 December 2003 3:09 PM Subject: Re: cooking saurkraut > How would they cook it? > > ( I never asked that question eh ) > > I got some raw kraut in the fridge atm I bought from the shop that sternly > told me it was not yet cooked lol > > And that I would have to do it myself. I've personally only cooked it a few times, and all I do is fry it a few minutes with some already sauteed onions, garlic, red and black pepper, then put sour cream on top, but below is a real German recipe from " The German Cookbook " by Mimi Sheraton. " Gekochtes Sauerkraut 3 pounds sauerkraut 4 tablespoons lard, goose fat, finely minced bacon, or butter if you prefer it 1 large onion, minced 2 medium-sized apples, peeled, cored and chopped 3 to 4 cups stock or water, as needed 1 tablespoon caraway seeds (optional) or 6 or 8 juniper berries (optional) 1 tablespoon flour dissolved in a little cold water, or 1 large potato, peeled salt to taste Drain sauerkraut in a colander, pressing out excess liquid. If it is very sour, rinse once or twice in the colander until the flavor is mild; press out excess water. Heat fat or melt bacon in an enameled Dutch oven or casserole; when hot, add onion and apple and sauté slowly until golden brown. Add sauerkraut, stir until mixed with fat, cover and braise over very low heat 10 minutes. Add enough stock to half-cover suaerkraut. Add juniper berries or caraway seeds if you are using either. Cover and simmer slowly but steadily 1½ to 2 hours, or until sauerkraut is soft but not overcooked. Add more liquid to pot as needed during cooking. To thicken sauce, stir in flour blended with water and simmer 3 or 4 minutes. I find that the potato makes a richer, more flavorful thickening. It should be grated into sauerkraut the last 20 minutes or so of cooking time. Check to see if more liquid is needed as sauce thickens. Season to taste. It is a good idea to make sauerkraut the day before you want to serve it and store in the refrigerator overnight, as its flavor will improve. " Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 30, 2003 Report Share Posted December 30, 2003 >How would they cook it? > >( I never asked that question eh ) > > >I got some raw kraut in the fridge atm I bought from the shop that sternly >told me it was not yet cooked lol > >And that I would have to do it myself. The best way to cook it (IMO): Put some small potatoes in a pan. Cover with kraut. Bake til the potatoes are almost done. Put some sausages on top. Bake til the sausages are done. Believe it or not, I have folks begging me to make this on a regular basis. Takes very little time (if you have sausage and kraut handy). Serve with butter (for the potatoes) and mustard (for the sausage). My handy German cookbook, however, has umpteen recipes for kraut. Even kraut chocolate cake. -- Heidi > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 30, 2003 Report Share Posted December 30, 2003 Lol really kraut choc cake. Wow I think that 1 would be an aquired taste. Ok when I go back to german butcher I get some more sausage to ( already eaten the ones I bought ) First sausages ive eaten in forever because no rice flours, preserves, veg oils ect _____ From: Heidi Schuppenhauer [mailto:heidis@...] Sent: Wednesday, 31 December 2003 4:36 PM Subject: RE: Re: cooking saurkraut >How would they cook it? > >( I never asked that question eh ) > > >I got some raw kraut in the fridge atm I bought from the shop that sternly >told me it was not yet cooked lol > >And that I would have to do it myself. The best way to cook it (IMO): Put some small potatoes in a pan. Cover with kraut. Bake til the potatoes are almost done. Put some sausages on top. Bake til the sausages are done. Believe it or not, I have folks begging me to make this on a regular basis. Takes very little time (if you have sausage and kraut handy). Serve with butter (for the potatoes) and mustard (for the sausage). My handy German cookbook, however, has umpteen recipes for kraut. Even kraut chocolate cake. -- Heidi > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 31, 2003 Report Share Posted December 31, 2003 >Lol really kraut choc cake. Wow > >I think that 1 would be an aquired taste. It's something like carrot cake ... you don't really taste the kraut. Just adds moisture. >Ok when I go back to german butcher I get some more sausage to ( already >eaten the ones I bought ) > >First sausages ive eaten in forever because no rice flours, preserves, veg >oils ect Wow, a real German butcher! Whole Foods in Seattle has their own sausage shop and they aren't bad ... though they tend to be low fat and no organ meats mixed in, so they aren't really SAUSAGE. -- Heidi > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 31, 2003 Report Share Posted December 31, 2003 These guys rea not low fat. They stick the traditional amount of lard in the sausage ect. Ill have to check about the organ meat but from what I gathered so far the type of sausages that I select is of authentic ingredeint. _____ From: Heidi Schuppenhauer [mailto:heidis@...] Sent: Wednesday, 31 December 2003 8:17 PM Subject: RE: Re: cooking saurkraut >Lol really kraut choc cake. Wow > >I think that 1 would be an aquired taste. It's something like carrot cake ... you don't really taste the kraut. Just adds moisture. >Ok when I go back to german butcher I get some more sausage to ( already >eaten the ones I bought ) > >First sausages ive eaten in forever because no rice flours, preserves, veg >oils ect Wow, a real German butcher! Whole Foods in Seattle has their own sausage shop and they aren't bad ... though they tend to be low fat and no organ meats mixed in, so they aren't really SAUSAGE. -- Heidi > Quote Link to comment Share on other sites More sharing options...
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