Saurkraut

[bender20]

Heaven in a skillet. :grin: potatoes,bacon,onions,parsley and garlic in my experience. Sometimes vinegar is added after cooking. But basically fry them all up together.

 

[omarick1948]

An odd time of the year for me doing this, but I started about 40 pounds of sauerkraut a couple days ago. Shred, salt and pounded away in my crock took most of the day.

Why now? ..... Stopped by my local grocery store yesterday and they had a ton of cabbages marked down to 25 cents each. I loaded up my cart and should of probably bought more, but it's enough for now and in about 6 weeks it will be ready to can and enjoy!

 

[BullRunBear]

Horner75, Thanks for the reminder I don't have to wait for autumn to start making kraut. For some reason I always think of it as an autumn thing. Of course, since I only make a gallon or so of kraut at a time I don't need a shopping cart full :shocked2: or to wait for lower prices.

We just finished our first try at a pork butt roast. We bake it for 10 to 12 hours in a low oven and it's the most flavorful, tender and moist pork I've ever had. Better than tenderloin or good chops for our taste. We're keeping an eye open for another sale on them. The idea of that pork with the homemade kraut and simple boiled potatoes (topped with plenty of herbed butter) sounds like ambrosia.

Well, now I know what I'm doing tomorrow. :grin:

Jeff

 

[Kansas Jake]

You guys have me drooling.

 

[Black Hand]

We just finished our first try at a pork butt roast. We bake it for 10 to 12 hours in a low oven and it's the most flavorful, tender and moist pork I've ever had. Better than tenderloin or good chops for our taste.

Tenderloin and chops are relatively lean with little connective tissue (seasonings are more responsible for flavor). The butt is from the front shoulder, a tougher cut that contains more connective tissue/fat. When cooked low and slow, it tenderizes and you get a flavorful piece of meat.

 

[omarick1948]

Now all we need is some dumplings, good rye bread and a stein of cold beer!

Excuse me while I do my little happy dance! atriot:

 

[kansas_volunteer]

Used this kraut recipe the other night. Dang, it was good. My wife said I can make it pretty often.

Okay, tonight's the night for pork and sauerkraut. I was going to fix it last night but when I went to the store, I didn't pick up an onion. I thought I had some in the pantry but it wasn't so. So, this morning I ran back to the store and got an onion. Since I live alone, I cut the recipe down to my size. It will give me two meals. Here is the recipe that I am using. Let me know if it is the same as you use.

2 thick boneless pork chops (browned in a skillet)
1 small can of sauerkraut
1/2 apple (sliced)
1/2 medium onion sliced
1/4 cup brown sugar
2 teaspoons of caraway seeds

Put browned pork chops in a baking dish and cover with the sauerkraut mixture. Bake at 350 deg. for 45 minutes.

I like either rye bread or pumpernickel bread with it. A nice cold dark beer is nice, too

 

[bender20]

That is how my mom always made it and we continue to do so. Very tasty. The apples really help sweeten the kraut up if your not a big fan of the sourness it tends to have.

 

[tenngun]

My wife wont touch it so I make it for just me. Now the other day I put some beef to make some 'salt horse'. As I was making the brine I threw in my pickeling spice. Seeing the herbs float in the water brought back memories of my mother making saurbrotten. She got a cookbook as a weeding gift in 1946. I still have it and it has the recipe she used in it.
So... I will be putting it on this week, served with potatoes, kraut and a fat red onion boiled together. Most of it will go in the freezer to be my work lunches for a bit as its too strong for my wife's taste. I will no doubt grill her some pork chops or such the night I indulge. :wink:

 

[Sean Gadhar]

Horner, With the highs in the 100s my pea patch is done haven't had a new bloom in a week. So I pulled all that was left & shucked peas yesterday morning. I have maybe 4 pounds of fresh peas drying out now, and I keep thinking about thick pea soup and Ham. At this rate you and I will be eating Sauerkrautt, Pea soup, elk stew, and roast root vegetables in the heat of August!! :haha:

 

[George]

At this rate you and I will be eating Sauerkrautt, Pea soup, elk stew, and roast root vegetables in the heat of August!!

Feed me and fan me, i can take it. :haha:

Spence

 

[omarick1948]

AHhhhhhhhhh, life is GOOD!

 

[shdwlkr]

Was in a canning plant years ago where they make sauerkraut. Canned sauerkraut is chemically cured in a matter of minutes as it is run through very hot water. the kraut in the glass and plastic is made similar to the way one would make it at home only in much larger volume. Silverflauss was the company in case your interested. they processed tons a day

 

[omarick1948]

Can't really figure out why anybody would want to buy factory canned Kraut, when it is so easy to make and tastes a bunch better! :youcrazy: