After making this traditional family dish for our meal plan at Pennsic I have gotten a lot of requests for the recipe. Keep in mind that this is a “cheater” sauerkraut – my family equivalent to a quick and dirty casserole that you would throw together on a Wednesday night. It is not a period recipe that I know of. Though I feel it is important to mention that in Marx Rumpolts’ “Ein New Kochbook“(1581) there are two references to sauerkraut that lend some plausibility to the recipe. The first mentions the used of bacon:
111. Saur Kraut mit einer gesottenen hennen/unnd gerauchteren Speck/ist
auch nicht boss zu essen.(Translation) Sauerkraut with a boiled hen and smoked bacon is also not bad to eat.
The other mention of sauerkraut from the same source mentions boiling it with sour cream and butter. It’s all very vague but I haven’t seen a version prepared that way before.
117. Gehackt saures Kraut ist auch nicht boss/wenns gesotten ist/ so macht
mans ab mit saurem Raum und Butter.(Translation) Chopped sauerkraut is also not bad when it is boiled, so one
prepares it with sour cream and butter.
Ingredients (per 28oz of Kraut):
Pot of Sauerkraut – keep in mind this was made for 30 people.
- 2 – 14oz cans/jars of SilverFloss Sauerkraut
- 3 Slices of Bacon
- 1/2 Large Onion
- 1/2 tsp Caraway seeds
- 3 Juniper Berries
- Peppercorns or Black pepper
- 1 Bay leaf
- 1 Garlic clove – chopped
- 1-2 Tbsp. Flour
- 1 Apple – grated (optional)
- Large slice of ham steak or pork chops.
- 1 Sausage (kielbasa works well)
Directions:
- Cut slices of bacon into thin strips (1″). Cook in saucepan until done. Set aside on paper towel.
Leave about 1 tablespoon of drippings in pan and put the rest aside for roux - Chop 1/2 onion and saute in bacon drippings until translucent (or you can just use oil).
- Drain sauerkraut and add to pan.
- Add caraway seeds, peppercorns/black pepper, juniper berries, bay leaf, garlic clove, and meats.
- Cover kraut with water and cook covered with lid until tender. (about 1 hour)
- Make roux (below) and add to kraut, cooking another 10 minutes.
ROUX:
1-2 Tbsp.oil or bacon fat.
1-2 Tbsp. flour
Melt fat in a frying pan. Add flour and cook until golden in color.