Re: Oktoberfest Kielbasa & Sauerkraut
[Re: Barry]
#1033220
09/21/15 09:52 PM
09/21/15 09:52 PM
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Darleen03
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Kielbasa & Sauerkraut is so easy to make... My Mom use to get the homemade Kielbasa from the polish market on our street... As far as Sauerkraut most stores carry packaged or you can get freshly made... Apples and onions can be sauté separate and added as a side dish... You really don't need to add sugar as the apples and onions has enough of that.
Luv Dar
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Re: Oktoberfest Kielbasa & Sauerkraut
[Re: Barry]
#1033221
09/21/15 10:00 PM
09/21/15 10:00 PM
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Barry
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Thanks Darleen, but I believe they want the actual German recipe where all the ingredients are cooked together.
Regards,
Barry
I've seen God, and his name is iPad. Let us pray yes, I do use my Hairbrush as a Microphone and Dance around in my Underwear. Thank you very much.
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Re: Oktoberfest Kielbasa & Sauerkraut
[Re: Barry]
#1033224
09/21/15 11:02 PM
09/21/15 11:02 PM
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Joined: Jun 2005
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Draclvr
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The German style of Wurst and saurkraut is served as a single dish. You can use Kielbasa which is more of a garlicky Polish sausage or a traditional Bratwurst. There are as many different recipes as there are German cooks! I did a Google search for 'recipe kielbasa and sauerkraut' and got tons of hits. I would tell your wife to peruse them to see which one she likes the best. This is one of them... Grandpa's Kielbasa and Sauerkraut When our German family visits every summer, they want to eat more traditional "American food." But we do make our own home-canned sauerkraut every year that is the best ever... we got 50 quarts of the stuff this year!
Once again, weeds are my life!
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Re: Oktoberfest Kielbasa & Sauerkraut
[Re: Barry]
#1033225
09/21/15 11:16 PM
09/21/15 11:16 PM
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Trail_Mystic
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Hey Barry, Coming from a family with German, Austrian and Jewish roots (among others ) I can tell you that there isn't any specific recipe for that dish, it's a family thing and the only two constants are Sauerkraut and Sausage of some kind. It can be Kielbasa, which is Polish Sausage, but we commonly used smoked sausage, the kind that looks like ring bologna and the Bavarian style Sauerkraut with caraway seeds. Cooking it all together is one way, but it's much healthier and just as tasty if you brown and drain the sausage separately while you are heating the Sauerkraut up in a sauce pan or stock pot depending on the amount you are making. We typically use 1 1/2 14oz. cans (or 1-14oz and one of the smaller ones, can't recall the size) of Frank's Bavarian Style Sauerkraut to one "ring" of sausage and one medium sized yellow onion. That's good for about 6 or so servings, I'm estimating because we cook for two and just have left overs for the week. Coin the sausage into thicker pieces say 1/2" thick or so, doesn't have to be perfect. Sauté it in a frying pan with a little canola oil, that helps draw the heavier fats from the sausage, lessens the chance of it burning and sets you up for the next step. I also add some ground black pepper, it's something my grandmother used to do. Take the sausage out of the pan and set it to the side on some paper towels to drain. Drain the grease out of the frying pan, but leave a bit to fry the onion. Cut the onion up into decent sized pieces, do a rustic cut, don't try to be fancy. Sauté those in the oil/fat you left in the pan until soft. Then just add everything together into the Sauerkraut, I add more black pepper at that point too. You can simmer it for a bit to let the flavors meld, but that's all there is to it. Goes really good with some nice heavy rye bread on the side. Drac, holy cabbage! That's a lot of sauerkraut! My Grandmother used to have crock pots of the stuff in her basement. As a kid I took the "lid" off one and the smell knocked me on my butt.
Last edited by Trail_Mystic; 09/22/15 02:26 AM. Reason: Corrected amount of Sauerkraut
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Re: Oktoberfest Kielbasa & Sauerkraut
[Re: Barry]
#1033229
09/22/15 12:48 AM
09/22/15 12:48 AM
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Joined: Jun 2005
Posts: 20,116 Near St. Louis, MO
Draclvr
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We do the whole 100+ year old crock thing too. We put it in the basement and when the fermentation really gets going, the smell resembles... well, a REALLY bad gaseous emission, shall we say!
Once again, weeds are my life!
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Re: Oktoberfest Kielbasa & Sauerkraut
[Re: Barry]
#1033240
09/22/15 06:03 AM
09/22/15 06:03 AM
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Joined: Nov 2004
Posts: 25,146 Marlborough USA
Kaki's Sister
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Too funny Draclvr! I love sauerkraut. For me I love bratwurst and sauerkraut cooked in beer with onions! Yummy!
Gerry
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Re: Oktoberfest Kielbasa & Sauerkraut
[Re: Barry]
#1033278
09/22/15 11:26 AM
09/22/15 11:26 AM
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Joined: Jun 2005
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Draclvr
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Yeah, for a couple of weeks there, we wished we had a house dog to blame it on!
Once again, weeds are my life!
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Re: Oktoberfest Kielbasa & Sauerkraut
[Re: Barry]
#1033284
09/22/15 12:07 PM
09/22/15 12:07 PM
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Joined: Nov 2004
Posts: 9,848 San Diego, CA
Sorta Blonde
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My mom made sauerkraut in those huge crocks too. Unfortunately, after she gave the crocks to me and I put some indoor potted palms in them (not directly, just over the real pots so as not to ruin the crocks) I discovered years later (after my first divorce) that my dear departed hubby had sneaked back when I was out of town and taken the crocks and the trees. I never noticed for YEARS until I saw a picture in my scrapbook and was reminded that I used to have some awesome crocks! Amazing how that happens.
BUT all this sauerkraut and kielbasa has me hungry for REAL homemade stuff. I must find somewhere that makes fresh sauerkraut now. No idea where to start because it's not 'popular' in my area. I'll do some research. OH and I always add a little beer to my sausage while cooking. Gives it just a bit of interesting flavor. Dark beer is best. It cooks down with the onions and makes it so yummy!
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Re: Oktoberfest Kielbasa & Sauerkraut
[Re: Barry]
#1033405
09/23/15 09:23 AM
09/23/15 09:23 AM
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Joined: Jun 2005
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Draclvr
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The fresh sauerkraut in bags in the deli section might be out where you are. It's pretty good.
Once again, weeds are my life!
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Re: Oktoberfest Kielbasa & Sauerkraut
[Re: Barry]
#1033456
09/23/15 04:01 PM
09/23/15 04:01 PM
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Barry
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Hi all,
Thanks for the recipe suggestions. We'll probably use yours Trail-Mystic, increasing all the ingredients as we expect around 50 people. Someone else I spoke to suggested adding cut up potatoes and preparing them like home fries and adding them in, which we'll probably do (maybe adding some beer also). Yes Draclvr the fresh packaged sauerkraut is what we're going to use (usually get that when we're planning a barbeque for the hot dogs.) Thanks again to all
Regards,
Barry
I've seen God, and his name is iPad. Let us pray yes, I do use my Hairbrush as a Microphone and Dance around in my Underwear. Thank you very much.
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Re: Oktoberfest Kielbasa & Sauerkraut
[Re: Sparkle]
#1033473
09/23/15 05:45 PM
09/23/15 05:45 PM
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Trail_Mystic
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The most important tip I can offer is to rinse the saurkraut before cooking if you're using canned or the kind that comes in a plastic bag. Otherwise your dish will be too sour, no matter what else you add. You don't need to do that with the Franks canned Bavarian style, it's actually a fairly mild kraut. Rinsing it would remove a good portion of the flavor. Although, you can drain some of the juice so there's less liquid.
I feel a lot more like I do now, then when I first got here
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Re: Oktoberfest Kielbasa & Sauerkraut
[Re: Barry]
#1033494
09/23/15 09:41 PM
09/23/15 09:41 PM
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Joined: Jun 2005
Posts: 20,116 Near St. Louis, MO
Draclvr
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I don't normally rinse sauerkraut either - the brine is the best part!
Once again, weeds are my life!
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