Krautkrapfen Bavarian Kraut Crullers Food

KRAUTKRAPFEN (BAVARIAN KRAUT CRULLERS)

Steps:

• In a large bowl, combine flour, salt, eggs and water. Stir until dough has pulled together, then turn it out onto a lightly floured surface and knead until smooth and elastic. If it sticks, add a little oil to your hands. Cover with plastic wrap, and set aside in refrigerator for about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a skillet over medium heat. Cook until bacon starts to brown. Stir in chopped onion, and cook for about 5 minutes. Stir in sauerkraut, chopped apple, water, bouillon cube, salt and pepper. Reduce heat, cover, and simmer for 15 to 20 minutes. Remove from heat, and let cool.
• Divide the dough into 2 portions. Lightly oil your work surface, and roll out the dough into thin sheets about 8 by 16 inches. Pour liquid from sauerkraut into a 9x13 inch baking dish, and spread bits of butter into it. Spread kraut mixture evenly over the sheets of dough. Roll sheets up widthwise. Cut slices about 2 inches wide, and place them flat and close together in the baking dish.
• Bake in preheated oven for 45 minutes, or until dough is lightly browned, and liquid has evaporated.

BAVARIAN PATTIES WITH SAUERKRAUT

Steps:

• Mix all the ingredients together except the sauerkraut.
• Shape the mixture into 6 patties, each about 3/4-inch thick.
• Brown the patties in a large skillet over medium heat, turning once.
• Drain off the excess fat.
• Spoon the sauerkraut onto the patties.
• Cover and simmer for about 15 minutes.
• Serve openfaced on good, crusty buns. A dollop of sour cream and a bit of mustard is good, too!

KRAUTLSUPPE (BAVARIAN HERB SOUP)

Steps:

• You will need a large saucepan. Pick over and wash the herbs, stripping the leaves from those stalks which are too woody. Chop the rest.
• Melt the butter in a deep pan and fry the onion gently until transparent.
• Add the herbs and sweat them for a moment before you pour in the water or broth.
• Add the potato to the soup. Bring the soup to a boil, and then turn down the heat. Simmer for 20 minutes.
• Mash the potato in the soup to thicken it a little. Taste, and add salt and freshly milled pepper.
• Serve with bread croutons fried in butter or bacon fat (goose fat is even better). They should be so hot that they sizzle when they are added to the hot soup at the table.