Hot or cold Sauerkraut? How do you eat it and with what?
- Munkipawse Jan 22, 2012 06:57 PM
Long time lurker but now have the courage to finally post. :)
I love sauerkraut and seem to only eat it when I have a hotdog from a street cart. Something about a steamy blistery hotdog served in a warm soft roll smoothered in mustard and kraut... Ah love in the simplest of forms :). Could any of you share some ideas on how to serve it at home? I am curious how other chowhounds eat sauerkraut and if they like hot or cold.
To be honest, I like it either way. Mostly hot on a dog, as a side with onions and a bit of gin and juniper berries, or in a bean soup; braised with pork chops, potatoes and apples, on a Reuben, etc.
However, there are days when cold kraut on a grilled dog or cold corned beef sandwich, as part of a cold vegetable salad, or just out right of the bag on a plate, as a pickle option, fills the bill.
Put a pound of spicy smoked sausage in a crock pot. Squeeze the juice out of 1 lb can or bag of kraut. Put it over the sausage. Dump 1 bottle of Honey Brown beer over it & let it cook on low for a few hrs. Serve on buns.
I have a recipe for German lasagna that uses kraut & kielbasa. Good stuff!
I don't usually use Jack cheese. I prefer Swiss.
3/4 cups Butter
3/4 cups Flour
1 Tablespoon beef bouillon granules
2 teaspoons onion salt
2 teaspoons pepper, divided
1/2 Teaspoon white pepper
2 1/4 cups Milk
1 14.5-oz cans chicken broth
1 Pound kielbasa, chopped
12 ounces cottage cheese (1 1/2 cups)
9 lasagna noodles, cooked & drained
16 ounces saurkraut, rinsed & squeezed dry
2 cups Monterey Jack cheese, divided (8 oz)
1. In saucepan, melt butter. Stir in flour, bouillon, onion salt, 1 tsp pepper & white pepper until smooth. Gradually stir in milk & broth. Bring to a boil; cook & stir for 2 minutes or until thickened. Add kielbasa & heat through.
2. Combine cottage cheese, eggs, & remaining 1 tsp pepper.
3. Spread 1 cup sausage mixture in a greased 9"X13" baking dish. Layer with 3 noodles, 1/3 of the sausage mixture, 1/2 of the cottage cheese mixture, 1/2 of the saurkraut, & 3/4 cup Monterey Jack. Repeat layers. Top with remaining noodles & sausage mixture.
4. Cover and bake at 350º for 50-60 minutes or until bubbly. Sprinkle with remaining Monterey Jack. Bake 5 minutes longer or until cheese is melted. Let stand for 10 to 15 minutes before cutting.
I get a couple of pounds of sauerkraut from my butcher, along with a ham shank. I then braise them together (drain and squeeze the kraut first), along with onion, crushed juniper berries, smoked sausage if available, diced apple etc. Cook at low heat in a dutch oven for a couple of hours until the kraut is soft and browning, and the ham is falling off the bone. Maybe add some potatoes toward the end.
This is an approximation of the classic French Alsatian's sauerkraut casserole, Choucroute
I recently prepared sauerkraut for an appetizer. I rinsed, drained and squeezed out the excess water, then mixed with thinly sliced onion, minced garlic, grated parmesan cheese, and just enough mayo to bind. Next, I cut 2-inch rounds from rye bread slices, topped with the mixture and popped them into a 375 degree oven for about 10 minutes. I guarantee you won't miss the corned beef!
Yum. There is a "sturgeon & sauerkraut tart - american caviar mousseline & applewood smoke" on The Modern's (NYC) menu that I'm dreaming about trying on a future visit. And while not exactly sauerkraut, there is a riff on "corned beef and cabbage" at Picholine-nyc; I love cabbage, feel that it gets a bad rap here (the US, not Chow!), and am always psyched to see it treated with honor and featured by chefs. Did Raymond Ost do a cookbook? His Alsatian rest. here in Boston (Sandrine's) often features "the 'kraut", and any book of his'd probably have some recipes... I'm not a pro, but maybe search Central European/Eurasian cookbooks (Alsatian to Austrian?, Polish to (Jewish) Russian ?) for more ways to feature this poor "stepchild"? Wish I had a jar in the fridge to dip into! Sorry if I hijacked the thread, sauerkraut just struck a chord with me this a.m.!