Casserole Of Sauerkraut And Wieners With Caraway Biscuits Recipes

TRADITIONAL SAUERKRAUT WITH CARAWAY

Steps:

• Weigh the shredded cabbage (as cabbages vary in size and weight) to ensure the salt to cabbage ratio is correct. The amount of salt you use should come to about 1.5-2.5%, but no more than 3%, of the cabbage weight.
• In a large bowl, mix and massage the salt through the cabbage thoroughly, making sure to distribute the salt evenly.
• Let it sit to sweat a bit-maybe 10 minutes. This is simply to make the next step easier. This is a good time to get your vessel cleaned and to rest up for the next stage.
• With your pounder, pound quite energetically for about 5-10 minutes, until the cabbage is dripping with its own salty water when you pick up a handful. This part is important as you need this liquid-it's your brine.
• You can also use the dough hook of a stand mixer to do the pounding part, which can speed things up somewhat. Don't let it run for too long though, only a few minutes. Using a mixer is easy and great for people who are doing this a lot and in large batches, but it takes quite a bit of the emotional release and fun out of it.
• Next, mix in the caraway seeds (if using).
• Put the mixture into the jar, packing it down tightly as you go using the pounder. Push down well, particularly at the end to coax out any more brine. You need the brine to cover the cabbage.
• Don't pack the cabbage all the way to the top; leave some headroom at the top of the jar to allow for a bit of growth and movement and, of course, the weight. You don't want the liquid touching the top of the lid, as it will end up spewing out of your air-lock or up out of your lid.
• Cover with a cabbage leaf (the follower), the weight and then your chosen lid or system.
• Depending on your ferment, you can start trying it as soon as you'd like, but the less you fiddle with it in the first 2 weeks, the better. It is ready when you think it is delicious. With the right system and temperature, you can leave it to ferment for months before refrigeration.
• If you used a crock, you'll need to decant the kraut to smaller jars before you refrigerate, unless you have a walk-in cool room, or large cellar. (Lucky you.) It will keep in the fridge for 12 months or more. Use your senses.

SAUERKRAUT CASSEROLE

Steps:

• In a large skillet, cook sausage and onion over medium heat until sausage is no longer pink and onion is tender; drain. Stir in the apples, sauerkraut, water, brown sugar and caraway seeds. , Transfer to a 2-1/2-qt. baking dish. Cover and bake at 350° for 1 hour.

BAVARIAN WIENER SUPPER

Steps:

• In a large bowl, combine soup and mayonnaise. In another large bowl, combine the sauerkraut, hot dogs, caraway seeds and half of the soup mixture. Spread into a greased shallow 2-qt. baking dish., In a large bowl, combine potatoes and remaining soup mixture. Spoon over sauerkraut mixture. , Combine the bread crumbs, butter and paprika; sprinkle over potatoes. Bake, uncovered, at 350° for 35-40 minutes or until heated through.

HOTDOGS AND SAUERKRAUT CASSEROLE

Steps:

• 1. Place half of the saurkraut with juice in a baking dish. Add hotdogs, as many as you will feed, on top of sauerkraut. No need to grease pan.
• 2. Add second half of sauerkraut with juice on top of placed hotdogs. Baking dish size depends on how many people you are serving and dogs being used. If 6-8 dogs, use a 13x9. Make sure to have enough kraut to cover. Use a smaller baking dish if only making for one or two.
• 3. Bake at 350 degrees for 35-40 mins. I like to see little tinges of browning on the tops of the sauerkraut. If the dogs split open a little, no worries.
• 4. I do highly recomend pairing this with boiled potaoes with butter on top, green beans and applesauce as they just go so well together! You will not believe the flavor of the hotdogs! Sometimes I will put a little mustard on the hotdogs.
• 5. You can also use sausages instead of hotdogs. You can also put the dogs and the kraut in a bun with mustard on top and it is delicous with frys also. The flavor of the dog cooked in the kraut juice...its just to die for, if you love sauerkraut as I do!

DAD'S WEINERS AND SAUERKRAUT

Steps:

• Bake the wieners in a baking dish at 350° for 30 minutes, then slice into bite-size pieces.
• In an oven proof skillet, sauté the onion in the butter until translucent, then add remaining ingredients. Bring to a boil, then simmer, uncovered for 30 minutes.
• Add the cooked wieners and put in the oven covered for 30-40 minutes at 325°.

CASSEROLE OF SAUERKRAUT AND WIENERS WITH CARAWAY BISCUITS

Steps:

• mix all ingredients for casserole
• cover.
• bake for 30 minutes at 425 degrees
• meanwhile in bowl.
• sift dry ingredients
• cut in shortening
• add seeds.
• mix.
• add wet ingredients
• knead lightly
• pat out to 1/2 inch thick
• cut biscuits
• place on greased baking sheet.
• last 12 minutes put in oven they placed biscuits on top of casserole ,but i hate soggy bottom biscuits ,so do what you want.