Creamed Sauerkraut German Version Food

CREAMED SAUERKRAUT - GERMAN VERSION

Steps:

• Heat some oil in a large cooking pot.
• Add the cubed pork and fry until browned, then remove it and set aside.
• Add some more oil to the pot and fry the onions for a couple of minutes.
• Sprinkel the sugar on the onions and caramelize a little.
• Add the sauerkraut. If you are using amerikan sauerkraut, you need to wash it first. German sauerkraut is ready to use.
• Stir everything and add about 1/2 can of the pinapples. You can add more later if you want the taste to be more present.
• Now add the cream or the cream/milk mix and bring back to a slight boil.
• Bring the pork back into the pot and stir into the sauerkraut.
• Lower heat and let slightly cool for about 1 hour.
• Make some mashed potatoes as a side.

CREAMED SAUERKRAUT

Steps:

• In a large skillet, saute the onion in the butter over med-high heat until the onion is translucent.
• Reduce heat to low and add the caraway seeds.
• Stir in the flour until it is well combined and cook on low for 2 minutes.
• Add all remaining ingredients to the skillet and cook for about 5-7 minutes or until everything is heated through. Do not allow to boil.

GERMAN STYLE SAUERKRAUT

Steps:

• Fry bacon until almost crisp.
• Add onion and cook until limp.
• Add rinsed sauerkraut.
• Add water to cover.
• Put caraway and juniper in a tea ball or wrap in cheesecloth so it can be removed later.
• Add bay leaf.
• Cover and let simmer for 1 hour, stirring occasionally.
• Add more water if necessary.
• Should be juicy but not soupy.
• Remove spices.
• Stir in shredded potato.
• The potato will melt and turn saucy.
• Stir in wine.