I ran across your video a few months ago. I love bacon, kraut, onions and sausage so I gave it a try. Followed your recipe and OMG, I have been making this dish at least once a month now. I make a large amount for leftovers too. I'm a Serb and love stuffed cabbage ( Sarma ) too. Thank you so much for this recipe.
My ex Mother in Law was German, she always rinsed Sauerkraut, I didn't until I met her. She actually made Sauerkraut, she pickled Corn, Green Beans as well.
Ikr.....rinsing for that long takes out the salt as well as the flavor so in the end all that's left is texture and maybe a mild kraut taste. People who still eat salt cod soak it until it's nearly worthless. If salt poses such a blood pressure problem then it's time to just abstain from these foods and enjoy the memories.
This my is almost exactly the way we grew up on . Only one additional ingredient needed about a heaping tablespoon of brown sugar . Try it most every family in our Polish neighborhood made it this way . Great video
@adrianabarbulescu9270 Well, there are no probiotics in canned or jarred sauerkraut. Zip. Zero. Nada. Cooking with homemade kills them, too. So eat it raw and enjoy the store bought for recipes. (Unless the store bought is raw and unprocessed. Then you are correct about wasting the PBs)
hi. great recipe. I think the dish is called bigos. its usually made with different kinds of meat. I'm Polish but I've never heard of celebrating st Joseph's day! That's new to me.
I tried to make this when I spend time in england but all the sauerkraut I could find was VERY mild. it was all from poland as the jars were in polish. i like very sour sauerkraut like i find around here in alabama. is there something i should be looking for exactly? i love sauerkraut but i don’t know much about it really
Just make it yourself! It's just cabbage and salt, chopped and stuck in a jar to ferment. Takes about 2-3 weeks(the longer you wait, the more sour it becomes). It's cheap, super easy and much better than the stuff you buy in stores. You can add aromatics too, like caraway seeds, peppercorns, chili-flakes, carrots or other goodies!
I never ever drain my sauerkraut into the sink. That is a waste. The lactic acid in the liquid is really good at tenderizing meat in a dish like that. Just keep the liquid in the pan and there is no need to add extra moisture with beer.
Start brats on smoker or oven to 3/4 done Try 1/2 shredded small potato in bacon grease. Then toss in onions Then toss in sauerkraut Bay leaf Now toss in brauts Make some mashed potatoes Put that bacon in it. Make a brown mushroom gravy Toss a decent amount of sauerkraut in thebrown mushroom gravy to pour on mashed potatoes. During all this, heat a schtick of french bread in oven to desired liking. I like crisp with soft center. Eat! Damn pollocks trying to tell us Germans how to cook kraut. Next time use a quality braut 😂😂😂😂😂😂😂😂😂😂😂😂🤣 🤣 I'm just joking but I really cook like this.
hey Chris I was thinking about trying sausages and saurkraut for supper tonight. thanks for sharing. I only have hot Italian sausage and I ferment my own saurkraut. will that work? will subscribe too. please pop over to my channel and say hi, subscribed too if you like what you see. o would really appreciate the support. when o make the recipe I will be sure to mention and tag you in it too if that works perfectly if that's ok. have a wonderful day! ~Tracey
