Roasted Sauerkraut And Bacon Food

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ROAST BACON



Roast Bacon image

Provided by Ina Garten

Categories     side-dish

Time 17m

Yield 2 to 4 servings

Number Of Ingredients 1

8 to 10 slices Applewood centre cut smoked bacon

Steps:

  • Preheat oven to 400 degrees F.
  • Lay the bacon on a sheet pan and bake for 15 to 20 minutes until the bacon is really crispy. Dry on paper towels and serve.

SAUSAGE AND SAUERKRAUT



Sausage and Sauerkraut image

This is a recipe from a sweet old German lady I used to attend church with. Allow for plenty of time to prepare and cook this dish. It is definitely worth the time and effort! Serve with hot German potato salad and red cabbage.

Provided by DOEMARK

Categories     World Cuisine Recipes     European     German

Time 3h35m

Yield 5

Number Of Ingredients 7

2 pounds sauerkraut, rinsed and drained
1 tablespoon caraway seeds
¼ cup brown sugar
1 apple, diced
½ pound bacon, cut into 1-inch pieces
1 large onion, chopped
1 ½ pounds kielbasa sausage, cut into 1-inch thick slices

Steps:

  • Place the sauerkraut, caraway seeds, brown sugar, and apple into a large saucepan over medium-low heat, and bring the mixture to a simmer. Reduce heat to low, and cook for 2 hours, stirring occasionally.
  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
  • Place the bacon and onion into a skillet over medium heat, and cook until the bacon is almost crisp and the onion is beginning to brown, about 10 minutes. Stir the bacon mixture into the sauerkraut. In the same skillet, brown the kielbasa sausage in the remaining bacon grease until the sausage begins to brown, 10 to 15 minutes; stir into the sauerkraut mixture. Spoon the sauerkraut and sausage mixture into the prepared baking dish.
  • Bake in the preheated oven until bubbling, about 1 hour.

Nutrition Facts : Calories 777.2 calories, Carbohydrate 28.6 g, Cholesterol 128.2 mg, Fat 62.3 g, Fiber 6.5 g, Protein 24.6 g, SaturatedFat 26.4 g, Sodium 2702.1 mg, Sugar 20.2 g

ROASTED SAUSAGE AND SAUERKRAUT



Roasted Sausage and Sauerkraut image

A classic Eastern European dish made quick and easy- from Russ Crandall of The Domestic Man.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 50m

Yield 4

Number Of Ingredients 10

2 (13 ounce) packages smoked kielbasa sausage, cut into bite-size pieces
1 medium onion, thinly sliced
1 (32 ounce) package sauerkraut, drained
1 tablespoon olive oil
1 tablespoon butter, melted
½ teaspoon black pepper
¼ teaspoon caraway seeds
2 green apples, coarsely chopped
Salt to taste
Reynolds Wrap® Heavy Duty Aluminum Foil

Steps:

  • Preheat oven to 350 degrees F. Lay a large sheet of Reynolds Wrap® Heavy Duty Aluminum Foil on a baking sheet. In the center of the foil, combine the sausage, onion, sauerkraut, oil, butter, pepper and caraway seeds; mix well. Bring up foil sides. Double fold top and ends to make a packet, leaving room for heat circulation inside. Place the foil package in preheated oven and roast for 30 minutes.
  • Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. Stir in the green apples and reseal, adding another piece of foil to the top if necessary. Return to the oven for 10 more minutes. Remove from the oven, add salt to taste and serve.

Nutrition Facts : Calories 769.4 calories, Carbohydrate 24.4 g, Cholesterol 140 mg, Fat 62.9 g, Fiber 7.9 g, Protein 25.8 g, SaturatedFat 28.8 g, Sodium 3084.7 mg, Sugar 15.3 g

SAUERKRAUT WITH BACON



Sauerkraut With Bacon image

Provided by Mark Bittman

Categories     side dish

Time 1h

Number Of Ingredients 6

smoked chopped slab bacon
sauerkraut
bay leaves
thyme
dry white wine
greens or sausages

Steps:

  • Cook smoked chopped slab bacon until fat begins to render. Add sauerkraut, thyme, bay leaves and a splash of dry white wine. Cook, stirring occasionally, for up to an hour. Discard bay leaves, and serve with greens or sausages. (And beer.)

ROASTED SAUERKRAUT AND BACON



Roasted Sauerkraut And Bacon image

Provided by Nancy Harmon Jenkins

Categories     dinner, casseroles, side dish

Time 4h

Yield 4 servings

Number Of Ingredients 11

1 tablespoon black peppercorns
6 juniper berries
2 sprigs fresh rosemary, leaves only
1 teaspoon fresh winter savory leaves, chopped
1 teaspoon fresh thyme leaves
6 fennel seeds
1 12-ounce slab smoked meaty bacon, preferably nitrate-free, rind removed
1/4 cup sweet apple cider
2 pounds naturally fermented sauerkraut (see note)
1 1/2 pounds small Yukon Gold or other yellow-fleshed potatoes
Sea salt and ground black pepper

Steps:

  • Heat oven to 275 degrees. Place peppercorns in a small skillet over medium-high heat. Toast until they are crisp and give off a nutty aroma. Transfer to a mortar and grind to a coarse powder, gradually adding and pounding in juniper berries, rosemary, savory, thyme and fennel seeds.
  • Rub bacon well with mixture, shaking off excess. Place bacon in a small ovenproof dish. Add cider and enough water to come halfway up sides of bacon. Cover lightly with foil and bake 3 hours, turning bacon halfway during cooking. Check occasionally and add boiling water as necessary to maintain level of liquid in dish. Remove dish from oven and cool until warm; bacon should be very tender but intact. Place a heavy plate on bacon to weight it as it cools. Place dish in refrigerator for 2 hours.
  • Heat oven to 350 degrees. Drain sauerkraut and place in a ceramic baking dish. Break bacon slab into large irregular pieces or cut into 1 1/2-inch cubes, and scatter over kraut. Remove 2 tablespoons of solidified fat from bacon dish, and reserve. Stir remaining jelled liquid and fat in dish, adding enough water so there is about 1/2 cup in dish. Spoon about 1/3 cup over bacon and kraut, cover, and bake for 30 minutes.
  • While bacon and kraut bake, prepare potatoes: If potatoes have smooth skins, they need not be peeled. Cut in two lengthwise. Melt reserved fat in a medium skillet, and add potatoes cut-side down. Season to taste with salt and pepper. Sauté over medium heat until browned on bottoms, about 5 minutes. Turn and continue to cook for a few minutes, then add remaining braising liquid and remove from heat.
  • When kraut has cooked for 30 minutes, remove from oven and push kraut to one side of dish. Add potatoes and their liquid to other side, and return to oven until potatoes are tender, 15 to 20 minutes. Serve

Nutrition Facts : @context http, Calories 559, UnsaturatedFat 21 grams, Carbohydrate 47 grams, Fat 35 grams, Fiber 13 grams, Protein 17 grams, SaturatedFat 12 grams, Sodium 2077 milligrams, Sugar 8 grams, TransFat 0 grams

SAUERKRAUT, BACON, AND PASTA CASSEROLE



Sauerkraut, Bacon, and Pasta Casserole image

This recipe was given to me by my Aunt V, and I found it so easy and it was just full of flavor and so different-tasting than what we were used to. It was something new to my family and we love it! It is pretty versatile; you can add more or less of an ingredient to your taste.

Provided by Monica73

Categories     Meat and Poultry Recipes     Pork

Time 50m

Yield 6

Number Of Ingredients 7

1 (8 ounce) package egg noodles
10 slices bacon, chopped
1 small onion, chopped
1 (14 ounce) can sauerkraut, drained
1 (10.75 ounce) can condensed cream of mushroom soup
¼ cup milk, or more to taste
salt and ground black pepper to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in noodles and return to a boil. Cook, uncovered, stirring occasionally, until barely tender and firm to the bite, about 6 minutes.
  • Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until barely crispy and fat is rendered, 6 to 7 minutes. Reserve 3 tablespoons fat in the pan; drain bacon slices on paper towels.
  • Drain noodles. Cook onion in the skillet until softened, 4 to 5 minutes. Mix in noodles to coat.
  • Transfer noodle mixture to a casserole dish. Toss in sauerkraut, bacon, and mushroom soup. Measure milk into the soup can, shake, and pour into the dish. Mix to combine; season with salt and pepper.
  • Bake in the preheated oven until heated through and bubbling, 20 to 30 minutes.

Nutrition Facts : Calories 291.8 calories, Carbohydrate 34.6 g, Cholesterol 49 mg, Fat 11.4 g, Fiber 3.2 g, Protein 12.9 g, SaturatedFat 3.4 g, Sodium 1157.6 mg, Sugar 3.5 g

APPLE-BACON SAUERKRAUT



Apple-Bacon Sauerkraut image

Set the scene with a scrumptious side when you serve Apple-Bacon Sauerkraut. Apple-Bacon Sauerkraut is perfect for making use of the extra apples from your trip to the orchard or when you want to just liven up the everyday.

Provided by My Food and Family

Categories     Sauces & Condiments

Time 30m

Yield 8 servings, 1/2 cup each

Number Of Ingredients 9

8 slices OSCAR MAYER Bacon
1 onion, chopped
2 Granny Smith apples, peeled, chopped
2 cloves garlic, minced
2 cups CLAUSSEN Sauerkraut, rinsed, drained and squeezed dry
1 Tbsp. HEINZ Yellow Mustard
1/2 tsp. caraway seed
1/2 tsp. paprika
1/2 cup apple juice

Steps:

  • Cook bacon in large skillet until crisp. Remove bacon from skillet; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
  • Add onions to reserved drippings; cook on medium heat 5 to 6 min. or until softened, stirring frequently. Add apples and garlic; cook and stir 3 min.
  • Add sauerkraut, mustard, caraway seed and paprika; mix lightly. Cook 2 min., stirring frequently. Stir in apple juice; cover. Simmer on medium-low heat 5 min., stirring occasionally. Remove from heat.
  • Crumble bacon; sprinkle over sauerkraut mixture.

Nutrition Facts : Calories 90, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 10 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g

BAKED SAUERKRAUT



Baked Sauerkraut image

Make and share this Baked Sauerkraut recipe from Food.com.

Provided by Derf2440

Categories     Fruit

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 tablespoons butter
2 tablespoons bacon drippings or 2 tablespoons butter
1 large walla walla onions or 1 large Spanish onion, coarsley chopped
2 whole tart cooking apples, sliced and chopped
1 (32 ounce) jar sauerkraut, drained and dried 'til crunchy
1 (28 ounce) can crushed tomatoes
1/2 cup brown sugar
1/2 cup dry white wine
hot sauce

Steps:

  • Melt butter and bacon drippings if using in a large frypan.
  • Swirl to mix.
  • Add onion and apples, saute until nearly tender.
  • Combine with sauekraut in a large mixing bowl.
  • Stir in crushed tomatoes, undrained, brown sugar, wine and hot sauce.
  • Stir well and turn into a 13 x 9 inch baking dish.
  • Cover tightly and bake at 325f degrees 1 hour.
  • Uncover and bake 30 to 45 minutes more.

Nutrition Facts : Calories 256.5, Fat 8.7, SaturatedFat 4.2, Cholesterol 14.3, Sodium 1377.9, Carbohydrate 42.3, Fiber 7.3, Sugar 31.4, Protein 2.9

SAUERKRAUT WITH BACON, POTATO AND CARAWAY



Sauerkraut With Bacon, Potato and Caraway image

I have been making this for years. I got the idea from a recipe in the old Joy of Cooking and just modified from there. This is great comfort food

Provided by Brenda.

Categories     Pork

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 7

1 quart sauerkraut, drained
1/4 lb bacon, diced
1 large onion, chopped
1 large russet potato, raw and grated
1/2 teaspoon black pepper
1 tablespoon caraway seed
2 (15 ounce) cans chicken broth

Steps:

  • Saute bacon until crisp.
  • remove bacon to drain, reserving fat in pan.
  • saute onion in bacon fat until browned.
  • add sauerkraut and saute for 5 minutes; add potato, chicken stock, reserved bacon, black pepper and caraway.
  • Bring to a boil and simmer on lowest heat for 20 minutes- stirring frequently, then cover and simmer for an additional 30 minutes- stirring every 10 minutes.

Nutrition Facts : Calories 142.9, Fat 7.3, SaturatedFat 2.4, Cholesterol 9.6, Sodium 941.1, Carbohydrate 13.9, Fiber 3.8, Sugar 2.8, Protein 5.9

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