I'm looking for uses for sauerkraut
- Wendy Lai Jun 15, 2005 11:16 PM
I have some extra sauerkraut leftover. I want to use it in some sort of 'turnover' recipe. I seem to remember a recipe that involves bacon and sauerkraut and maybe some puff pastry?
Any other good uses?
This is a terrific sandwich:
you slice tempeh 1/4 thick and brown it on both sides in a smear of peanut oil (or any oil)
add the kraut on top and put a lid on the pan so it steams and warms the kraut.
Smear a crusty roll with mustard, dark deli prefered, stack up the tempeh and kraut
raw onion optional
Pierogi stuffed with sauerkraut & mushrooms
Polish cold salad of rinsed kraut, shredded apples & carrots, dressed with a mixture of white vinegar, sugar, caraway seeds
Side dish-heat bacon or duck fat, add onion & kraut (plus caraway if you like), simmer with a bit of water & serve w/smoked sausages, pork chops or sauteed duck breast.
Along the lines of a turnover, I once made an Eastern European stuffed roll from Saveur. I forget the exact name but it wasn't the well-known pierogi/piroshki. This was many, many years ago but it was delicious. It used sauteed cabbage, but I think sauerkraut would work well. In addition to the kraut, you add ground beef and mustard, maybe a little sugar to offset the sourness. Sauteed mushrooms would be nice if you want more veg. Mix everything together. Season the filling well w/ S&P. Add paprika and caraway seeds, if you like. Frozen puff pastry would make life easy, but I made a dough from the recipe. Oh boy, now I'm craving these...
I've enjoyed stuffed cabbage, where the rolls are laid on a bed of sauerkraut and then covered with a sauce and baked.
Either a traditional reuben or a grilled hot pastrami and swiss sandwich on rye with good grain mustard.
put a 1/4 lb. each lean ham, cornedbeef and ground pork in a food processor and grind finely.
Heat 3 Tbs. bcon drippings or shortening and cook the meat mixture until just browned.
Combine a cup of milk with 1 Cup flour and 1 tsp. dry mustard, andsalt and pepper to taste. Blend well and add to meat. Cook stirring until thick.
Heat 1 lb. saurekraut and simmer about 15 mins. Drain well and add to the meat mixture. Pulse mixture briefly in food processor to chop the kraut. Return to the skillet and cook stirring about 5 minutes. Cool thoroughly.
Shape into 50 walnut sized balls. Dredge in flour, dip in beaten egg and dredge in fresh bread crumbs and deep fry at 370 F. until golden. Serve with a spicy mustard sauce.
Fresh sauerkraut braised in duck fat, served with various sausages and/or pork chops or other smoked meats.