Winter has set in in New England and with that comes making some of my favorite comfort foods. I recently received an early Christmas gift from mom, via Geiers Sausage Kitchen containing my favorite German food I grew up on
On mom’s last visit, she passed on her bratwurst and sauerkraut recipe. The sauerkraut recipe is best when I cook it in my Le Creust Dutch oven. Low and slow. It’s a nice way to spend a cold New England day.
This is definitely one of my favorite comfort meals. It has good memories of my early years and being stationed in Germany. The sauerkraut recipe makes the meal. I make enough to possibly use on hotdogs or with a pork roast. I hope you try this kicked up sauerkraut recipe and meal.
Ingrediants: Serves 6 more or less
Potatoes, maybe 3 lbs
Plenty of butter
2, 2 lb bags Boar’s Head sauerkraut
8 oz diced smoked bacon
½ medium onion, diced
2-3 tbls caraway seeds
2-3 cups sugar, more or less
1 medium potato, shredded
Sauté bacon in a heavy duty pot till bacon fat is rendered. Add onions and sauté a few minutes till done. Added sauerkraut, liquid included. Cover with water, add caraway seeds and sugar, (adjust to taste). I had to add more of each through cooking process. Cover and simmer for 2 hours, I think it gets better the longer you cook it. This is why I love Le Creuset cookware. It’s perfect for a slow simmer. When almost done, add shredded potatoes to give liquid some consistency.
Boil potatoes till done and strain. Place back in pot and then on stove to evaporate any liquid, add a few tbls 2 butter (more or less), cover and set aside.
As for the Bratwurst, bring to a slow simmer in water if precooked, just to heat through; or your favorite beer if raw till done. Do it slowly so not to split the casing. Melt butter in a skillet and slowly brown the bratwurst. Add extra butter to skillet to serve over potatoes.