KIELBASA AND SAUERKRAUT SHEET PAN DINNER
Make a whole dinner on one sheet pan in a matter of minutes with this simple, satisfying recipe.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F and line a rimmed baking sheet with parchment paper. Turn up four edges of a large piece of foil to make a rectangular tray (about 12 by 5 inches) for the sauerkraut; set aside
- On one side of the baking sheet, toss the potatoes with 1 tablespoon of the olive oil, and sprinkle with some salt and pepper; spread the potatoes into an even layer. Place the kielbasa on the other side of the baking sheet, leaving an empty place in the center for the foil tray. Brush the kielbasa with the remaining olive oil. Roast until the kielbasa begins to brown in spots and the potatoes are almost completely tender, about 15 minutes.
- Toss the sauerkraut with the caraway seeds and spread into an even layer in the prepared foil baking tray. Place the foil tray in the center of the baking sheet. Roast until the potatoes are completely tender and browned, the sauerkraut is warmed through and the kielbasa is browned in spots, 15 minutes more. Divide sausage and vegetables between two plates and enjoy.
SAUSAGE AND SAUERKRAUT
I created this tasty quick-and-easy sauerkraut and sausage dish so I can throw it together in no time on those extra-busy nights. - Mary Lyon, Spotsylvania, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, saute the potatoes in oil for 5-6 minutes or until lightly browned. Stir in onion; saute for 3-4 minutes or until tender. Add the sausage, sauerkraut and pepper. Cook, uncovered, over medium heat for 4-5 minutes or until heated through, stirring occasionally.
Nutrition Facts : Calories 567 calories, Fat 38g fat (14g saturated fat), Cholesterol 76mg cholesterol, Sodium 2043mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 6g fiber), Protein 20g protein.
KNOEPHLA, POTATOES AND SAUERKRAUT
This is an old German family recipe that is easily modified for the number of people being served.
Provided by DHERDEBU
Categories Main Dish Recipes Dumpling Recipes
Yield 6
Number Of Ingredients 10
Steps:
- Combine 3 cups flour, baking powder, 1/4 teaspoon salt, egg and warm water in a medium size mixing bowl. Mix well.
- Knead the dough, adding flour until the dough in stiff and hard to work with, let the dough rest.
- Roll dough into a 1/2 to 3/4 inch wide cylinder.
- Bring a pot of salted water to boil. Using scissors cut dough in 1/2 to 3/4 inch pieces into the boiling water. The dumplings will sit on the bottom of the pot until almost done. When almost finished cooking, the knoephla will rise to the surface. Once they have risen to the surface let them cook 2 minutes longer. Drain well.
- Place oil in a large skillet and heat over medium-high heat. Add potatoes and salt and pepper to taste. Fry until potatoes are cooked through and golden brown.
- While potatoes are frying, place 1 tablespoon butter in a non-stick skillet, heat over medium-high heat. Cook the kneophla in batches, transferring the fried dumplings into the skillet with the potatoes.
- When all of the knoephla and potatoes are nicely browned and combined in one skillet, add the sauerkraut to the mixture and heat through. Serve immediately.
Nutrition Facts : Calories 499.6 calories, Carbohydrate 93.4 g, Cholesterol 36.1 mg, Fat 8.3 g, Fiber 9.2 g, Protein 13.3 g, SaturatedFat 2.3 g, Sodium 856.8 mg, Sugar 3.6 g
PORK, SAUERKRAUT AND DUMPLINGS
Pork roast and kraut slow-cooked and served with dumplings and sauerkraut 'gravy.' This recipe was from my mother's very German family. She always served it with mashed potatoes, creamed peas, and applesauce. Sometimes she baked the roast and kraut separately. We always have this on New Year's Day. I usually double the recipe for the dumplings. My mother didn't make hers with beer, but I have added this over the years to taste.
Provided by Pam White
Categories Main Dish Recipes Dumpling Recipes
Time 7h30m
Yield 6
Number Of Ingredients 9
Steps:
- Place pork roast into the bottom of a slow cooker and cover with sauerkraut with juice, applesauce, brown sugar, and 1 can beer. Set cooker to High, cover, and cook 3 hours. Reduce heat to Low and cook 4 more hours.
- About 1 1/2 hours before serving time, heat water with reserved pork trimmings in a large saucepan over low heat and simmer to make broth, about 45 minutes. Strain broth, discard trimmings, and pour remaining can of beer and kraut juice into the simmering broth. Bring the broth to a boil.
- Mix baking mix and milk in a bowl to make a sticky dough. Drop by spoonfuls into the boiling broth. Reduce heat to low, cover, and simmer dumplings for 10 minutes; uncover and simmer until dumplings are set, about 10 more minutes. For chewier dumplings, boil a few minutes longer. Remove dumplings from the broth with a slotted spoon and transfer to a serving bowl.
- Serve pork with cooked kraut and dumplings on the side; spoon thickened broth over dumplings.
Nutrition Facts : Calories 594.6 calories, Carbohydrate 47.6 g, Cholesterol 91.6 mg, Fat 28.1 g, Fiber 5.9 g, Protein 30.4 g, SaturatedFat 9.8 g, Sodium 2391.9 mg, Sugar 12.9 g
POLISH SAUERKRAUT PIEROGI (KAPUSTA) DUMPLINGS
These vegetarian, delicious sauerkraut pierogi are a traditional Polish dish enjoyed at gatherings and festive celebrations.
Provided by Monika Dabrowski
Categories Dinner Party Food
Time 1h35m
Number Of Ingredients 10
Steps:
- Start by making the filling. In a saucepan heat up the oil, add the onion and cook over a low/medium heat for a couple of minutes until softened, stirring often. Add the sauerkraut, mushrooms, seasoning (mainly pepper at this point), stir, cover and simmer for about 40-45 minutes, stirring often (do not let the mixture burn). You may have to add a drop of water if the mixture becomes too dry and starts sticking to the pot. Remove from the heat and puree 1/3 of the mixture. (ensure you puree the porcini but the mixture should not be completely smooth). Combine with the remaining sauerkraut. Add the breadcrumbs, stir, adjust the seasoning if necessary (the mixture should be tangy, sharp and peppery) and set aside to cool.
- While the sauerkraut filling is cooking prepare the dough. Tip the flour onto your work surface, add the salt, make a well in the middle, add the butter and start combining using a large knife, cutting through the mixture and gradually adding the water into the middle and gathering up the mixture with the knife to prevent the water from escaping. When all the water has been added and the dough comes together continue kneading for 6 more minutes until smooth and soft. If the dough sticks to your hands add 1 teaspoon of flour and knead in. Cover the dough with a bowl and set aside for 20 minutes.
- Divide the dough into 2 parts (easier to work with) and roll out one part (keeping the other covered) on a lightly floured surface as thinly as possible, 2-3 mm in thickness (don't worry, the dough is quite elastic and won't tear easily). Using a glass with a diameter of about 7 cm make round shapes (gather up the excess dough and add to the other dough part).
- Place a small amount of the filling (about a teaspoon) in the middle of the round dough shape (if the dough is sticking to the work surface use a knife to help it come off but take care not to tear it). With tips of your fingers stick the edges of the dumpling together - go over the edge twice for each dumpling (your fingertips should be dry so it's a good idea to keep a sheet of paper towel near you to wipe them if they get sticky).
- Place the dumplings on a lightly floured surface and cover with a tea towel.
- Fill a large pot with salted water, add 1 teaspoon of oil, cover and bring to boil. Continue making the dumplings as you are waiting for the water to boil. When the water starts boiling carefully place the dumplings in the pot one by one (up to 15 per batch) and quickly but carefully stir with a wooden spoon. When the dumplings come up to the surface cook them for about 4 more minutes, then switch off the heat and using a slotted spoon transfer them onto a large plate. Drizzle with a little olive oil/butter and serve! Yields 35-40 pierogi.
Nutrition Facts : ServingSize 1 serving, Carbohydrate 37 g, Protein 5 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 483 mg, Fiber 3 g, Sugar 2 g, Calories 227 kcal
HOW TO MAKE SAUERKRAUT
Try the simplest way to make classic sauerkraut using raw cabbage. This fermented food is great for your gut and goes very well with sausages and mustard
Provided by Jane Hornby
Categories Condiment
Time 30m
Yield Makes 4 x 450ml jars
Number Of Ingredients 4
Steps:
- Thoroughly wash a large tub or bowl (we used on the size of a small washing-up bowl), then rinse with boiling water from the kettle. Make sure that your hands, and everything else coming into contact with the cabbage, are very clean. It's wise to use a container that will comfortably fit the softened cabbage, allowing several inches of room at the top to avoid overflow.
- Shred the cabbage thinly - a food processor makes light work of this. Layer the cabbage and the salt in the tub or bowl. Massage the salt into the cabbage for 5 mins, wait 5 mins, then repeat. You should end up with a much-reduced volume of cabbage sitting in its own brine. Mix in the caraway seeds and the peppercorns.
- Cover the surface of the cabbage entirely with a sheet of cling film, then press out all the air bubbles from below. Weigh the cabbage down using a couple of heavy plates, or other weights that fit your bowl, and cover as much of the cabbage as possible. The level of the brine will rise to cover the cabbage a little. Cover the tub and leave in a dark place at a cool room temperature (about 18-20C) for at least five days. It will be ready to eat after five days, but for maximum flavour leave the cabbage to ferment for anywhere between 2-6 weeks (or until the bubbling subsides).
- Check the cabbage every day or so, releasing any gases that have built up as it ferments, giving it a stir to release the bubbles. If any scum forms, remove it, rinse the weights in boiling water and replace the cling film. You should see bubbles appearing within the cabbage, and possibly some foam on the top of the brine. It's important to keep it at an even, cool room temperature - too cool and the ferment will take longer than you'd like, too warm and the sauerkraut may become mouldy or ferment too quickly, leading to a less than perfect result.
- The cabbage will become increasingly sour the longer it's fermented, so taste it now and again. When you like the flavour, transfer it to smaller sterilised jars. Will keep in the fridge for up to six months.
Nutrition Facts : Calories 33 calories, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 2.1 milligram of sodium
SAUERKRAUT AND GERMAN POTATO DUMPLINGS
Sauerkraut and Dumplings are one of my favorite sides when eating pork. The dumpling is light and takes on the flavors of the sauerkraut and bacon. This dish is easy to make and can be made in advance. It's delicious!
Provided by Sock Box 10
Yield 12
Number Of Ingredients 6
Steps:
- Mash potatoes and add flour, egg, and salt and mix.
- Shape by rolling into logs the size of your middle finger. (roll on floured surface)
- Set aside while heating the sauerkraut.
- Fry and crumble the bacon.
- Drain the bacon and pour two tablespoons of the bacon drippings over the sauerkraut.
- Slice dumplings into 1-inch lengths and cook in boiling salted water for 10 minutes.
- When you first place the dumplings in the water, they will fall to the bottom and then float to the top as they cook.
- Drain the dumplings and add to the sauerkraut.
- Add the crumbled bacon.
- This dish can be made the day before and reheated.
- Enjoy!
SAUERKRAUT & WEINERS
Another staple in our family, this was most always served with fried potatoes (ketchup on the side). I don't recall which day of the week we had this, but it seems that Mother did make it once a week, probably after spending the whole day doing household chores. Photos from:...
Provided by Ellen Bales
Categories Other Side Dishes
Time 20m
Number Of Ingredients 2
Steps:
- 1. Cut hot dogs into 1-inch pieces. Combine with kraut in a large saucepan. Cook over medium-high heat until it starts to boil. Reduce heat, cover, and simmer for about five minutes or until heated through and hot dogs are getting puffy.
- 2. Serve with fried potatoes. May add sliced onions when cooking.
RIBS, SAUERKRAUT AND DUMPLINGS
My grandmother gave me this recipe 40 years ago. It was a favorite at all our family gatherings and church socials. Today my children are grown and off on their own, but whenever they come home to visit, they still ask me to prepare this memorable family dinner!
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place ribs in a 3-qt. baking dish. In a bowl, combine sauerkraut, water, brown sugar and caraway seeds; spoon over ribs. Cover and bake at 350° for 1-1/2 hours. In a small bowl, combine flour, baking powder and salt. Beat egg and milk; add to the dry ingredients and stir with a fork just until combined. Drop by tablespoonfuls onto hot sauerkraut mixture. Cover and return to the oven for 20 minutes. If desired, garnish with parsley and paprika.
Nutrition Facts : Calories 639 calories, Fat 35g fat (13g saturated fat), Cholesterol 164mg cholesterol, Sodium 1249mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 5g fiber), Protein 39g protein.
PIEROGI WITH POTATO AND SAUERKRAUT
These pierogi with potato and sauerkraut are deliciously savory with a bit of a tangy bite, and the perfect European comfort food!
Provided by Ingrid Beer
Categories Entree
Time 55m
Yield 32 pierogi
Number Of Ingredients 15
Steps:
- To prepare your pierogi dough, add the flour and salt to a large bowl, and whisk to blend; pour in the water as well as the whisked egg and the olive oil, and using a wooden spoon, mix together until a shaggy mass forms; use your hands to then gather up the dough in the bowl until it comes together, then bring it out onto a lightly floured work surface and knead it for a couple of minutes until smooth and soft, sprinkling with a bit of additional flour if too sticky.
- Cut the dough ball in half (for easier rolling) and wrap each half in plastic wrap, and set aside at room temp for at least 1 hour.
- Prepare your filling by combining all of the filling ingredients in a medium-size bowl, seasoning to taste; set aside.
- Prepare a large baking sheet (or two) with wax paper dusted with flour, and have that ready for your assembled pierogi.
- To prepare the pierogi, place one of the dough ball halves on your floured work surface, and roll the dough nice and thin, roughly 1/8" thick; then, using a 3 1/4" cutter, cut as many circles from the dough as you can, discarding the scraps (you can re-roll the scraps and cut them out, but they may yield tougher pierogi.)
- To fill, add a slightly heaping teaspoonful of filling to the center of each dough circle, and seal the pierogi by folding the dough over to create a semi-circle shape; press sealed, and using a fork or your fingers, go around to make sure the dough is pressed closed, creating a little crimp.
- Place the the prepared pierogi onto your prepared flour-dusted wax paper, and repeat with the other half of the dough/filling ingredients.
- Once all the pierogi are filled, bring a pot of salted water to the boil, then working in batches, add some pierogi into the pot; cook the pierogi for roughly 3 to 4 minutes, or until they float for about 1-2 minutes, then remove them with a slotted spoon to hold on a platter.
- To fry and serve, add about 2 tablespoons of butter to heavy bottom pan, and once hot, add in a batch or pierogi, frying them for a few minutes on both sides until golden, and serve topped with crispy bacon and/or onions, if desired.
Nutrition Facts : Calories 285 calories (per 4 pierogi)
FLAKE POTATO DUMPLINGS AND SAUERKRAUT
A Czech meal, Dodge County Extension 1976. Has sauerkrat dressing made with duck grease. I am guessing on how much this will serve and how long it takes. This is a very old recipe that children are trying to find because that's how Grandma cooked it. This is vegetarian except for the duck fat, and who has that? Butter or oil could be used.
Provided by Dienia B.
Categories Czech
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Beat eggs; add milk, salt, flour, baking powder, and potato flakes.
- Mix to form soft dough.
- Divide into 8 parts.
- Roll each into long bun or round ball.
- Put sauerkraut and water in a large kettle and bring to a boil.
- Lay dumplings on sauerkraut and steam 8 minutes.
- Test by cutting in 2 with thread or pricking to center with fork.
- Put dumplings in a bowl.
- DRESSING:.
- Put duck fat in skillet; when hot add flour and brown.
- Add onion flakes (she says they can be fresh onion) and caraway seed to sauerkraut; thicken with browned flour.
Nutrition Facts : Calories 516.3, Fat 18.4, SaturatedFat 6.6, Cholesterol 114.3, Sodium 1585.5, Carbohydrate 73.7, Fiber 7.1, Sugar 3.4, Protein 14.7
KARTOFFELKNöDEL GERMAN POTATO DUMPLINGS
Learn how to make Kartoffelknödel. Our easy German Potato Dumpling recipe is stuffed with bacon sauerkraut and topped with mushroom cream.
Provided by Andrew Dobson
Categories Side Dish
Time 1h
Number Of Ingredients 20
Steps:
- Place potatoes in a large pot and fill with cold water. Season with salt and cover. Bring the water to a boil and cook potatoes skin-on for 20 minutes, or until tender. The potatoes are done once they easily slide off when pierced with a sharp paring knife.
- Drain cooked potatoes and peel using a sharp paring knife while still hot. Press the warm potatoes through a ricer or mash with a potato masher until you have a smooth puree. Let cool until warm.
- Stir in butter, egg yolks, flour, cornstarch, salt, nutmeg and pepper until you have created a uniform dough. Use your hands to knead the mixture until it is smooth.
- Meanwhile, in a small saucepan, heat the sliced bacon over medium heat, 4-6 minutes crispy and fully cooked. Remove from heat and stir in sauerkraut.
- Wet your hands with water (this helps stop the dough from sticking to your hands), then divide the dough into 8 portions and shape into balls.
- Using your thumb, press each ball to create a well an add 1 tsp of bacon sauerkraut filling. Close the filling hole with potato mixture and roll with your hands so filling is hidden inside.
- Drop Kartoffelknödel gently into a pot of boiling, salted water. Simmer gently, uncovered, approximately 15 - 20 minutes.
- Meanwhile, make the mushroom sauce by adding butter to a frying pan with sliced mushrooms and sauté over medium heat for approximately 10 minutes. Tend mushrooms by the stove, flipping them with a wooden spoon or spatula to ensure they receive consistent and even browning.
- Add minced garlic and diced onion, cooking for 3-4 more minutes until lightly browned.Add beef stock and sherry before turning the heat to medium low. Allow to simmer for 2 minutes before adding cream and honey. Stir for approximately 5 minutes. Set aside.
- Remove German Potato Dumplings with slotted spoon and serve topped with mushroom sauce and dill.
Nutrition Facts : Calories 317 kcal, Carbohydrate 37.1 g, Protein 8.3 g, Fat 14.7 g, SaturatedFat 7.9 g, Cholesterol 82 mg, Sodium 864 mg, Fiber 3.9 g, Sugar 3.2 g, ServingSize 1 serving
PORK LOIN, SAUERKRAUT AND DUMPLINGS
Provided by Food Network
Categories main-dish
Time 2h45m
Yield 10 to 12 dumplings
Number Of Ingredients 21
Steps:
- For the pork loin, pressure cooker method:
- In a pressure cooker set on high heat, brown the pork in the oil on all sides. Season with salt and pepper. Add about 6 cups water or broth so there is about 1 1/2 inches. For larger roasts, add 1/2-inch more liquid per pound. Pressure cook until the pork is extremely tender and falling apart, 1 1/2 to 2 hours. (This is important to the dish.) Remove the meat from the pot and reserve the juices.
- For the pork loin, oven method:
- Preheat the oven to 350 degrees F.
- Pierce the pork with a knife and insert the slices of garlic different parts of the roast. Season with salt and pepper. Heat the oil in a heavy cast iron pot over high heat. Sear the pork until brown. Add the beef broth and vermouth (this will also deglaze the pan) and cover the pot with a lid. Bake, basting frequently with the pan juices, until the pork is pink and juicy inside but not dry and gray, 1 to 1 1/2 hours. Be sure to periodically check your roast, as you want the roast to be pink and juicy inside, not dry and gray. Remove the meat from the pot and reserve the juices.
- Combine the cornstarch with 1/4 cup cold water. Slowly whisk the cornstarch mixture into the pan juices to thicken the juices so they will stick to the pork and dumplings. (However, Grandma and Grandpa preferred the traditional thinner juice.)
- For the potato dumplings:
- While the meat is cooking, prepare the dumplings. Place a pot of water to boil.
- Place the potato flakes in a large bowl. Place the milk, butter and 2 cups water in a saucepan. Bring to a boil, then remove from the heat. Pour the potato mixture over the potato flakes and whip with a fork until smooth. Let cool.
- Add the eggs to the potatoes and mix well. Add 2 cups of flour and mix until a dough forms, adding more flour if needed.
- Turn the dough out onto a floured bread board and knead in more flour until the dough is stiff and doesn't stick to your hands. Break off small pieces and form into flat balls, drop into rapidly boiling water. Bring back to a boil and cook 10 to 15 minutes. Cut 1 and if it isn't sticky inside, they are done.
- For the sauerkraut:
- Heat the oil in a heavy bottomed pot. Add the onion and cook until transparent. Add the sauerkraut, vermouth, beef bouillon to taste, caraway seeds to taste, salt (not much) and pepper. Simmer until the flavors meld, 30 to 45 minutes. Serve along side the pork.
- For serving:
- This was usually done homestyle. Place some pork, a dumpling (cut into hearty, bit-size pieces) and some sauerkraut on a plate. Then pass and spoon or drizzle some of the reserved meat juices over the pork and dumplings--this ties everything all together and gives you a forkful of flavor in each bite.
- There you have it: hearty, stick-to-your-ribs pork, dumplings and sauerkraut--an excellent dish on a cold, frosty night!
SAUERKRAUT AND POTATO DUMPLINGS
A great recipe I remember my Czech grandmother making. I played around with it until it tasted familiar
Provided by Kevin Young
Categories Ham
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Grate raw potatoes and drain.
- Add salt, eggs, and flour to grated potatoes and mix well (mixture will be fairly solid).
- Form dumplings into balls (desired size, I usually get about 20-25 good sized dumplings) and drop into boiling water.
- Allow to cook for 8-10 minutes making sure they do not stick to bottom of pan.
- Remove dumplings with a skimmer and set aside.
- In a large pan heat approximately 6 tbsp oil over medium heat.
- Add diced ham, caraway seeds, and pepper and allow to cook 10 minutes.
- Increase heat to high, add sauerkraut (drain about half the juice before adding) and mix well with ham.
- Allow this to cook for about 20 minutes stirring often.
- Add sour cream (the amount can definitely be adjusted to your taste) and mix well until creamy.
- Reduce heat to low, add dumplings and cover.
- Cook for 20-30 minutes stirring periodically.
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