Serving
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Sauerkraut with Apples & Wine
Germany / Südtirol (Italy)
  -   Sauerkraut und Apfel n Weisswein
Serves:
Effort:
Sched:
DoAhead:  
8 side  
**
1-1/4 hr  
Yes

Germans love sauerkraut, but so do Hungarians and everyone else in that region, including the people of Südtirol in the Italian Alps. There are, of course, endless variations, but this one, largely from the Südtirol, is typical, and very good. Apples are often used to temper the sharpness of the sauerkraut. This Sauerkraut is very often served with sausages, separately simmered, fried or grilled, or with Potato Noodles. For a recipe better suited as a side to cuts of beef or veal, see Sauerkraut with Apples .


2
7
7
1/3
7
2
2-1/2
2
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1-1/2

few
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#
oz

t


c
c
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#


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Sauerkraut (1)
Onion
Juniper Berries
Caraway seed
Peppercorns
Bay Leaves
Wine, white (3)
Water
-- Apples
Apples (2)
Butter
Cinnamon splinters
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Prep   -   (10 min)
  1. Drain SAUERKRAUT, but not too well. If strands are long and tangled (usually), heap it on the cutting board and make a few slices through it at right angles to each other.
  2. Quarter ONION lengthwise and slice thin crosswise.
  3. Lightly crush Juniper Berries and Peppercorns.
Run   -   (1 hr)
  1. In a non-reactive saucepan place All Ingredients (except Apples), 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).
  2. Meanwhile:   do the Apples (if used). Set aside until needed (this can actually be done ahead).
  3. Turn the heat up and stir often until liquid is reduced to the degree you want - not too dry.
  4. Adjust to taste. Add salt if needed (probably not). If too tart mix in a little superfine sugar, but this also should not be necessary.
  5. Serve hot, topped with Apple Slices or with them mixed in, and usually with Sausages or the like (Note-5).
Apples   -   (20 min)
  1. Peel APPLES. Quarter lengthwise and core. Slice quarters crosswise about 1/8 inch thick.
  2. Heat Butter and stir in Cinnamon. Fry Apples until cooked through but not mushy - a little browning is OK.
NOTES:
  1. Sauerkraut:   Much depends on the quality of the sauerkraut. Fortunately, very good sauerkraut from Poland is now widely available in North American. For details see our Sauerkraut page.
  2. Apples:   Granny Smiths are good, but sweeter apples can also be used for this recipe. Gala and Winesap have been suggested by Südtirol sources.
  3. Wine:   Of course a German wine like Riesling or Gewürztraminer would be preferred, but others are usable if not too dry.
  4. 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.
  5. Sausages:   These are usually simmered, fried or grilled separately and served whole over the kraut. For a buffet dish I instead cut them up into pieces and mix in just before serving or pile them up next to the Sauerkraut. Bockwurst or Knackwurst are good sausages for this, but Italian sausages and the like are just fine. I've even used Philippine Ilocano Longanisa very successfully. If you want it all vegetarian, Potato Noodles are also served with Sauerkraut of this sort.
  6. 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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