Creamed Sauerkraut Recipes

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.

CREAMY SAUERKRAUT

Steps:

• Heat oil in a saucepan. Add sauerkraut and stir.
• Turn heat to low and cover; cook until sauerkraut is hot throughout.
• Remove from heat, let cool slightly, and stir in crème fraiche and minced chives.
• Serve.

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.

POLISH SAUSAGE KRAUT SKILLET

Steps:

• Heat the butter in a large skillet with a lid over medium heat; cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Stir in the water, potatoes, carrots, beef bouillon granules, sugar, and caraway seeds; bring to a boil. Reduce the heat to a simmer, and cook until the potatoes and carrots are tender, stirring occasionally, about 15 minutes.
• Place the sauerkraut on top of the vegetables in a layer, and place the sausages onto the sauerkraut. Cover, and cook until the sausages are heated through, about 15 minutes.
• Whisk the flour into the sour cream in a bowl, and stir into the sauerkraut mixture. Bring to a simmer to thicken the sour cream, sprinkle with salt and pepper, and serve hot.