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| | (1 recommendation so far) | Message 1 of 16 in Discussion |
| | From: Lee (Original Message) | Sent: 10/3/2003 2:41 AM |
hey steeler friends, I've been busy making grape jelly and grape pie. Now ive decided to take on a major project making sauerkraut.. who here knows how??? Ive got some recipes off the net, but was hopeing to get a pro to teach me.sonny sauerkraut and brats???? sounds good!!!!!!! |
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| | | From: Dadoo | Sent: 10/3/2003 5:21 AM |
Lee I have never made homemade sauerkraut. I buy the bagged type. I drain it and rinse it totally. Put it in a crock pot with the brats. I do poke holes in the brats to let steam out.. dice or slice a mess of onions, Cover with the beer of my choice. and cook till they start to burst. or If it's alot put in the oven and cook at 350 for and hour or so. according to how much you make. just untill bursting. Just like kielbassi. Dadoo Dave |
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| | | From: Lee | Sent: 10/3/2003 12:24 PM |
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that sounds good but i want to
make old fashion kraut in a crock. it takes like a month.then i will freeze it.
----- Original Message -----
Sent: Friday, October 03, 2003 12:21
AM
Subject: Re: making sauerkraut
making
sauerkraut
Reply
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| From: Dadoo |
Lee
I have never made
homemade
sauerkraut.
I buy the bagged type.
I drain it and rinse it totally.
Put it in a crock pot with the brats.
I do poke holes in the brats to let steam
out..
dice or slice a mess of onions,
Cover with the beer of my choice.
and cook till they start to burst.
or
If it's alot put in the oven and cook at
350
for and hour or so.
according to how much you make.
just untill bursting.
Just like kielbassi.
Dadoo Dave
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| Just remember lee and company, If you eat that kraut, you borrow my recipe and your not near an outhouse just properly borrow a browns fan hard hat to deposit, then his jersey to wipe and don't forget his beer to wash your hands off. Scott |
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Take a nice big pork loin and sear it in a
very hot kettle with veggie oil, garlic salt, and onion salt in it.
After the pork loin has been seared on all sides. Take out the pork
loin and cut it into pieces around the same size, then put them
back into the kettle and sear them on all sides. After they have been
seared, take all the pieces out of the kettle and let them drain of the
oil. With the kettle still hot, pour in 2-3 16 ounce bottles or cans
of HEAVY LAGER BEER ( IRON CITY, STROH'S or my favorite FOSTERS. With Foster's
you only need 4 oil cans). Scrape the bottom of the kettle to get all the
GOODIES from the pork loin. Turn the heat down and let the beer cook until
it get thick.
Add in 2 bags of sauerkraut. Then add in
the sauerkraut and pork loin pieces. Add enough BEER to cover
the kraut and pork mixture. Cook on low heat until the beer has thickened.
Add 1 more can of beer and hotdogs. Cook until the dogs are
done.
STEELRANDY1 |
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Sorry my family I was off for 2 days. But Lee Im all over it, Ill call my mom this am and get ya ta true blue recipe for dat. Sandy that was an awesome recipe for Pork Loin yummie! |
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| | | From: Lee | Sent: 10/7/2003 8:40 PM |
sonny, thanks a bunch!  lee |
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Doh! Hugs to you my sister!  |
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This comes from an old German recipe,and who knows 'Kraut better than old Germans! 2lbs.fresh kraut 3tbls. butter 1 onion,chopped 1 apple,sliced salt and pepper to taste 1 potato,raw 1/2 cup white wine Wash kraut.Melt butter in a fairly large pot and turn kraut in thoroughly.Add onion,apple,and seasoning to taste.Fill pot with water and wine.Cook until tender,about 10 minutes.Grate in raw potato.And there ya go! Good luck! Wayne |
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| | | From: Lee | Sent: 11/8/2003 2:12 PM |
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wow, i'll deffinelty copy that
recipe.
we ended up making the kraut in
a 5 gallon crock.It has been brewing for about a month, we tasted it and a
little salty for me, so we are going to wait another week and taste again.
we did 5pounds of cabbage to 3tbs of salt, took us about 3 hrs to shredd.
lee
----- Original Message -----
Sent: Saturday, November 08, 2003 7:08
AM
Subject: Re: making sauerkraut
making
sauerkraut
Reply
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| From: STEELERJERSEY |
This comes from an old German recipe,and who knows 'Kraut
better than old Germans!
2lbs.fresh kraut
3tbls. butter
1 onion,chopped
1 apple,sliced
salt and pepper to taste
1 potato,raw
1/2 cup white wine
Wash kraut.Melt butter in a fairly large pot and turn kraut
in thoroughly.Add onion,apple,and seasoning to taste.Fill pot
with water and wine.Cook until tender,about 10 minutes.Grate in
raw potato.And there ya go!
Good luck!
Wayne
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| Go to the store and buy a bag. |
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Makes me homesick for da 'Burgh....saurkraut.:) |
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| | | From: Lee | Sent: 1/30/2004 4:26 AM |
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It turned out soooooo good, next year we are going
to make 2 five gallon crocks,( instead of 1) we ended up giving way
too much away, and not keeping enough for our selves.
Lee |
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| This message has been deleted due to termination of membership. |
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I get my sauerkraut in a can (about a 16 ounce size), but it is good. Leonard (StormMD) |
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