Serving
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Sauerkraut with Apples
Germany
  -   Gekochtes Sauerkraut
Serves:
Effort:
Sched:
DoAhead:  
8 side  
**
1 hr  
Best

Germans love sauerkraut, and this recipe includes several popular variations. The basic recipe goes particularly well with beef, veal and similar meats. For pork and sausage I like the lighter Sauerkraut with Apples and Wine.




2
1-1/2
6
7
2
6
1/4
2-1/2
#
#
oz
oz
oz

t
c
Sauerkraut (1)
Apples (2)
Onion
Potato (3)
Bacon -or- (4)
Juniper Berries  
Caraway seed (opt)
Stock -or- (5)
Options (6)

Prep   -   (20 min)
  1. Drain SAUERKRAUT, but not too well. If strands are long and tangled, place it on the cutting board and make a few slices through it at right angles.
  2. Peel APPLES, core, slice about 1/8 inch thick crosswise and chop medium. Keep in a bowl of cold water acidulated with a little citric acid or lemon juice until needed.
  3. Peel ONION and chop small.
  4. Grate POTATO, and keep in cold water until needed (no acid).
  5. Chop BACON small.
Run   -   (1-1/4 hr)
  1. In a non-reactive dutch oven or saucepan fry Bacon over very low heat until it renders its fat and becomes fairly crisp. Remove the bacon and set aside, leaving the fat -or- if using other fats just heat them.
  2. Stir in Onions and Apples and fry stirring over moderate heat until onions are light golden.
  3. Stir in Sauerkraut and Stock. Stir in Juniper Berries and/or Caraway Seeds if using. Cover, bring to a boil and turn down to a slow simmer. Cooking time will depend on how tender you want your sauerkraut: 3/4 hr to 1-3/4 hr (see Note-4. Keep a watch on the pot and add liquid if needed.
  4. For the last 20 minutes: drain Potato and stir in. Keep watch on the pot to make sure the liquid isn't over thickened - you will probably have to add some water.
  5. Adjust to suit. Add salt if needed (probably not). If too tart, mix in a little superfine sugar, but this also should not be necessary.
  6. If Bacon was used, stir it back in just before serving.
  7. Serve hot with beef, veal, meat dumplings or similar.
NOTES:
  1. Sauerkraut:   Much depends on the quality of the sauerkraut. Fortunately very good sauerkraut from Poland is now widely available in North American. I formerly used a lot of Meeter's Wisconsin Kraut (Stokely), but it seems to have been discontinued. Claussen's is good but costly, and Trader Joe's (if they still sell it) is really bad. For details see our Sauerkraut page.
  2. Apples:   A fairly sweet apple is good here, Fuji or similar.
  3. Potato:   Russets would be best here but an "all purpose" like White Rose will work. For details see our Potatoes page.
  4. Bacon:   Alternatives to bacon include Goose Fat, Lard or Butter.
  5. Cooking Time:   The Germans like their sauerkraut very tender so they would cook the full time. Personally I tend toward the minimum, but then I'm Polish / Lithuanian, not German.
  6. Options:  
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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