I use the usual large can of sauerkraut (why sweat out making from scratch, hmmmm?). Don't use the Bavarian or other krauts that already have various flavorings in them.
I always keep a small slice of pork cut from the end of a roast, or a single small pork chop in the freezer. Defrost the piece, brown slowly in its own fat (or use a little butter). It doesn't have to be cooked through, just browned (make sure it isn't singed or burny). Set aside on a piece of paper towel.
Push kraut down in can, pouring all the liquid into a measuring cup. Set liquid aside. Put the kraut into a pot (about the size you boil your dinner potatoes in).
In a small frying pan, gently simmer about a eighth of a large white onion diced in a couple tablespoons or three of butter till clear.
Now, in a cup, mix two or three tablespoons of flour and some water like you're making a white sauce or gravy. Start the heat low under the frying pan. Add the flour mix slowly, stirring. Immediately add some of the kraut juice you set aside. Start that stirrin'. Keep stirrin' till you've used all the kraut juice and you have a nice, lumpless, medium-thickened roux.
Pour the roux over the kraut in the pot. I then add a wee pinch of sugar. Also a couple shakes of pepper.....no salt, please. The kraut is full of salt.
Then I add a generous sprinkling of caraway seeds.....and then I toss in the poke chop which I had scissored into small pieces when it was cool. Stir.
Bring pot to a boil, turn down to a low simmer. Don't cover. Watch....and stir once in a while. Add water if necessary. Simmer (low) for about two to two-and-a-half hours.
I make this the day before so that it blends nicely overnight. Keep tightly covered in fridge. Before dinner, spoon kraut into uncovered pretty pyrex serving bowl, heat in oven (325 or 350) till slightly browned on top (45 minutes or so depending on oven setting).
This is kraut that's mild but still has a tasty kick. Even folks who don't like sauerkraut like my sauerkraut!
Roast pork, browned potatoes, sauerkraut, crispy bakery rye rolls, applesauce, homemade lemon meringue pie......a dinner to start the New Year right!
Leni
Yum! That sounds good!
Love your sauerkraut recipe! Keeping a copy.
I got some anti-kraut people to start liking it when I intro'ed them by way of these delicious "items" served at a family momnpop cafe and store in Old Town Spring, TX. I just call them "sausage balls" and they never know what hits them. (Sort of like that cake we can make with sauerkraut. Sneaky!)
These are some of my favorite things in the whole world and mine at home NEVER taste as good as theirs do--I know it's their grease! (Or maybe it's having someone else do the cooking and then serve it to me!)
Sausage Sauerkraut Balls
Source of Recipe
Sherry Sinisi, owner, Wunsche Brothers Cafe, Spring, TX
1 pound bulk pork sausage
1 1/2 cups grated mild cheddar cheese
3 eggs, beaten
1 cup sauerkraut, drained, squeezed dry
1 small onion, chopped
1 1/2 to 2 cups dried plain bread crumbs
Vegetable oil for frying
Beer batter (see recipe)
Sour cream for garnish
Combine sausage, cheese, eggs, sauerkraut and onions. Mix gently by hand, trying not to break sauerkraut strands. Shape into 1- to 1-1/2-inch balls and roll in bread crumbs. Prepare to this point then refrigerate until ready to serve. Refrigerate a few hours or overnight so that balls hold together.
When ready to serve, heat oil to 375 degrees. Dip balls into beer batter and fry until golden brown, 5 to 7 minutes. Serve with sour cream. Makes about 30 appetizers.
Beer batter
2 cups flour
1 teaspoon baking powder
1 tablespoon salt, or to taste
1 1/2 cups beer
1 1/2 teaspoons garlic powder
Combine all ingredients and mix until smooth. Makes about 5 cups.