2012年2月3日星期五

Germans,is there such a recipe with cabbage and wieners?

I am a former chef and you can make the same recipe the one lady stated with a head of white cabbage, and then after it has cooked down and your 30-45 minutes from serving, add your weiners/frankfurters/hot dogs.



I cook my onions and bacon brown, add some garlic, caraway and a bay leaves, a bit of vinegar, and stock, then the head of either shredded or chopped cabbage stir it around, put a lid on a turn down the heat and let it cook slowly, it takes 1-2 hours even in a crockpot is a good idea, then as you getting ready for service, I brown my german style weiners (ones with a bit of spice and natural casings), I lightly brown them add them to the cabbage, it is best to sort of manoever them into it.



Let them heat through for at least 20 minutes, and I serve it family style on a big platter or on a plate, a side of home fried potatos or even Potato salad is nice, for the broth you can add beer or wine.
Germans,is there such a recipe with cabbage and wieners?
Wieners mit Saurkraut und Kartoffel-



Put a can or jar of saurkraut in including the juice in a oven proof dish. Place a package of wieners, hot dogs, Kielbasa or whatever semi-cooked tubular shaped sausage that you have on top of the saurkraut. Then bake for about 30 minutes @ 325 degrees F. Serve with mashed potatoes.



If you want to get fancy, add some caraway seeds to the saurkraut prior to placing the sausage on top.
Reply:Ja. Wurst mit Sauerkraut. :)



Ingredients

* 8 German sausages (bratwurst, mettwurst, weisswurst, blutwurst, bockwurst, etc.)

* 1 large yellow onion, peeled, halved and sliced into half-moons

* 8 slices bacon

* 1 tart apple

* 1 c. each: apple cider and chicken stock

* 1 bag or jar sauerkraut (please don't use that nasty metallic canned kraut!)

* 1 t. caraway seeds

* salt and pepper



Directions

1. Rinse the kraut!

2. Fry the bacon in a large pan. Remove the bacon and drain it, leaving the drippings in the pan. Over medium heat, cook the onion in the bacon drippings until soft.

3. Core and shred the apple and add the shredded apple to the pan, then add the rinsed kraut. Nestle the sausages in the kraut, then add the caraway, cider and stock. Crumble the bacon and add it. Bring to a boil, turn the heat down low, and simmer for an hour, uncovered, turning the sausages from time to time, until the liquid is nearly evaporated.

4. Pile the kraut onto a platter, then place the sausages on top and serve with a good, hot mustard, and a good dark rye.
Reply:ever heard of hot dogs and sauerkraut?
Reply:Well, I'm not German but ah, brats and kraut? Haven't you ever heard of it? And I imagine there are many variations on such.

没有评论:

发表评论