Recipes

Ingredients: 1 loving cup sugar 1/4 loving cup lite brownish sugar ii tablespoons cornmeal 1/2 loving cup buttermilk 1/2 loving cup milk 4 eggs 1 teaspoon vanilla 1/2 loving cup finely shredded sauerkraut (drained, if necessary) 1 10-inch graham cracker crust Directions: Preheat oven to 350. In a large bowl, whisk together the sugars as well as cornmeal. Add the buttermilk, milk, eggs, as well as vanilla. Mix until good combined. Fold inwards the sauerkraut. Pour into prepared crust as well as bake for 45 infinitesimal or until "set" (even inwards the rattling center) as well as lightly browned. Allow to cool completely on a wire rack. My thoughts: The other twenty-four lx minutes catamenia I received a tweet from a old Baltimorean bespeak if I had ever had sauerkraut cream pie. My reply was a disappointed "no" but I can't tell that anymore! Unlike approximately sauerkraut "pies" I've come upwards across before, the sauerkr

Ingredients: 1 loving cup sugar 1/4 loving cup lite brownish sugar ii tablespoons cornmeal 1/2 loving cup buttermilk 1/2 loving cup milk 4 eggs 1 teaspoon vanilla 1/2 loving cup finely shredded sauerkraut (drained, if necessary) 1 10-inch graham cracker crust Directions: Preheat oven to 350. In a large bowl, whisk together the sugars as well as cornmeal. Add the buttermilk, milk, eggs, as well as vanilla. Mix until good combined. Fold inwards the sauerkraut. Pour into prepared crust as well as bake for 45 infinitesimal or until "set" (even inwards the rattling center) as well as lightly browned. Allow to cool completely on a wire rack. My thoughts: The other twenty-four lx minutes catamenia I received a tweet from a old Baltimorean bespeak if I had ever had sauerkraut cream pie. My reply was a disappointed "no" but I can't tell that anymore! Unlike approximately sauerkraut "pies" I've come upwards across before, the sauerkr

Ingredients: 1 loving cup sugar 1/4 loving cup lite brownish sugar ii tablespoons cornmeal 1/2 loving cup buttermilk 1/2 loving cup milk 4 eggs 1 teaspoon vanilla 1/2 loving cup finely shredded sauerkraut (drained, if necessary) 1 10-inch graham cracker crust Directions: Preheat oven to 350. In a large bowl, whisk together the sugars as well as cornmeal. Add the buttermilk, milk, eggs, as well as vanilla. Mix until good combined. Fold inwards the sauerkraut. Pour into prepared crust as well as bake for 45 infinitesimal or until "set" (even inwards the rattling center) as well as lightly browned. Allow to cool completely on a wire rack. My thoughts: The other twenty-four lx minutes catamenia I received a tweet from a old Baltimorean bespeak if I had ever had sauerkraut cream pie. My reply was a disappointed "no" but I can't tell that anymore! Unlike approximately sauerkraut "pies" I've come upwards across before, the sauerkr

Ingredients: iv cups grated Russet potatoes (about iv medium potatoes) 1 loving cup sauerkraut, good drained 1 egg, beaten 1/4 loving cup white patato starch freshly Earth dark pepper canola oil Directions: In a large cast Fe skillet or some other heavy bottomed pan, rut almost 1/4 inch oil. Place the white patato too sauerkraut into a metallic sieve or colander over a large bowl. Press out whatsoever liquid. Pour out the liquid from the bowl too identify the drained potatoes too sauerkraut inwards the bowl on laissez passer on of the remaining (should live dry-ish) starch. Stir inwards pepper, egg, too the white patato starch. Form into apartment patties. If they volition non agree their shape, stir inwards additional white patato starch until they do. Fry inwards hot oil, flipping halfway through, until only golden, almost 8 minutes. Drain on newspaper towel lined plates. Serve hot, amongst sour cream. Garnish amongst chopped flat-leaf parsley for some color. Yi

Ingredients: iv cups grated Russet potatoes (about iv medium potatoes) 1 loving cup sauerkraut, good drained 1 egg, beaten 1/4 loving cup white patato starch freshly Earth dark pepper canola oil Directions: In a large cast Fe skillet or some other heavy bottomed pan, rut almost 1/4 inch oil. Place the white patato too sauerkraut into a metallic sieve or colander over a large bowl. Press out whatsoever liquid. Pour out the liquid from the bowl too identify the drained potatoes too sauerkraut inwards the bowl on laissez passer on of the remaining (should live dry-ish) starch. Stir inwards pepper, egg, too the white patato starch. Form into apartment patties. If they volition non agree their shape, stir inwards additional white patato starch until they do. Fry inwards hot oil, flipping halfway through, until only golden, almost 8 minutes. Drain on newspaper towel lined plates. Serve hot, amongst sour cream. Garnish amongst chopped flat-leaf parsley for some color. Yi

Ingredients: iv cups grated Russet potatoes (about iv medium potatoes) 1 loving cup sauerkraut, good drained 1 egg, beaten 1/4 loving cup white patato starch freshly Earth dark pepper canola oil Directions: In a large cast Fe skillet or some other heavy bottomed pan, rut almost 1/4 inch oil. Place the white patato too sauerkraut into a metallic sieve or colander over a large bowl. Press out whatsoever liquid. Pour out the liquid from the bowl too identify the drained potatoes too sauerkraut inwards the bowl on laissez passer on of the remaining (should live dry-ish) starch. Stir inwards pepper, egg, too the white patato starch. Form into apartment patties. If they volition non agree their shape, stir inwards additional white patato starch until they do. Fry inwards hot oil, flipping halfway through, until only golden, almost 8 minutes. Drain on newspaper towel lined plates. Serve hot, amongst sour cream. Garnish amongst chopped flat-leaf parsley for some color. Yi

Ingredients: 28 oz sauerkraut 1 thick cutting boneless pork chop (about 1/4 lb) 1/2 loving cup crimson vino vinegar 1 1/2 tablespoons yellowish mustard seed 1 teaspoon dry out mustard 1 teaspoon sugar 1/2 teaspoon dill weed 1/2 teaspoon prepared horseradish 1 large shallot, diced Directions: Place the sauerkraut, shallot, horseradish, sugar, vinegar together with spices inward a 2 or four quart wearisome cooker . Stir to evenly distribute all ingredients. Add the pork chop together with embrace inward sauerkraut. Cook on depression 8 hours or four hours on high. The pork should live on easily shredded amongst a fork. Shred the gist together with stir. Serve hot. My thoughts: One of the (many) piddling quirks of living inward Baltimore is that nosotros ever swallow sauerkraut amongst our Thanksgiving meal. I was inward college earlier I realized that this exercise was unique to Baltimore together with that non everyone inward province ate sauerkraut amongst their turkey.

Ingredients: 32 oz finely shredded sauerkraut 1 onion, halved too thinly sliced ii apples, peeled too sliced (I used Honeycrisp) 1/2 loving cup ruby vino vinegar 1 1/2 tablespoons yellowish mustard seed 1 tablespoon night brownish saccharide 1 1/2 tablespoon Brummel & Brown 1 bay leaf freshly Earth dark pepper Directions: Melt the Brummel & Brown inwards a pocket-size skillet. Saute the apples too onion until the onions are translucent. Whisk together the vinegar, saccharide too mustard seed inwards the bottom of a iv quart ho-hum cooker until the saccharide dissolves. Add the remaining ingredients. Stir to evenly distribute. Cook on depression 8 hours or iv hours on high. Serve hot. My thoughts: It isn't Thanksgiving inwards Baltimore unless in that place is sauerkraut! Thanks to an influx of High German immigrants good over 100 years agone too who added real High German sauerkraut to the real American vacation menu, everyone inwards Baltimore serves

Ingredients: 32 oz finely shredded sauerkraut 1 onion, halved too thinly sliced ii apples, peeled too sliced (I used Honeycrisp) 1/2 loving cup ruby vino vinegar 1 1/2 tablespoons yellowish mustard seed 1 tablespoon night brownish saccharide 1 1/2 tablespoon Brummel & Brown 1 bay leaf freshly Earth dark pepper Directions: Melt the Brummel & Brown inwards a pocket-size skillet. Saute the apples too onion until the onions are translucent. Whisk together the vinegar, saccharide too mustard seed inwards the bottom of a iv quart ho-hum cooker until the saccharide dissolves. Add the remaining ingredients. Stir to evenly distribute. Cook on depression 8 hours or iv hours on high. Serve hot. My thoughts: It isn't Thanksgiving inwards Baltimore unless in that place is sauerkraut! Thanks to an influx of High German immigrants good over 100 years agone too who added real High German sauerkraut to the real American vacation menu, everyone inwards Baltimore serves

Ingredients: 32 oz finely shredded sauerkraut 1 onion, halved too thinly sliced ii apples, peeled too sliced (I used Honeycrisp) 1/2 loving cup ruby vino vinegar 1 1/2 tablespoons yellowish mustard seed 1 tablespoon night brownish saccharide 1 1/2 tablespoon Brummel & Brown 1 bay leaf freshly Earth dark pepper Directions: Melt the Brummel & Brown inwards a pocket-size skillet. Saute the apples too onion until the onions are translucent. Whisk together the vinegar, saccharide too mustard seed inwards the bottom of a iv quart ho-hum cooker until the saccharide dissolves. Add the remaining ingredients. Stir to evenly distribute. Cook on depression 8 hours or iv hours on high. Serve hot. My thoughts: It isn't Thanksgiving inwards Baltimore unless in that place is sauerkraut! Thanks to an influx of High German immigrants good over 100 years agone too who added real High German sauerkraut to the real American vacation menu, everyone inwards Baltimore serves

Ingredients: 28 oz sauerkraut 1 thick cutting boneless pork chop (about 1/4 lb) 1/2 loving cup crimson vino vinegar 1 1/2 tablespoons yellowish mustard seed 1 teaspoon dry out mustard 1 teaspoon sugar 1/2 teaspoon dill weed 1/2 teaspoon prepared horseradish 1 large shallot, diced Directions: Place the sauerkraut, shallot, horseradish, sugar, vinegar together with spices inward a 2 or four quart wearisome cooker . Stir to evenly distribute all ingredients. Add the pork chop together with embrace inward sauerkraut. Cook on depression 8 hours or four hours on high. The pork should live on easily shredded amongst a fork. Shred the gist together with stir. Serve hot. My thoughts: One of the (many) piddling quirks of living inward Baltimore is that nosotros ever swallow sauerkraut amongst our Thanksgiving meal. I was inward college earlier I realized that this exercise was unique to Baltimore together with that non everyone inward province ate sauerkraut amongst their turkey.

Ingredients: 32 oz finely shredded sauerkraut 1 onion, halved together with thinly sliced iv thick cutting boneless pork chops 1/2 loving cup cerise vino vinegar 1 1/2 tablespoons yellowish mustard seed 1 1/2 tablespoons rigid High German mustard 1 1/2 tablespoon prepared horseradish 1/2 teaspoon caraway seeds 1 teaspoon carbohydrate or 1 teaspoon liquid turbinado sugar 1 bay leaf Directions: Quickly dark-brown each chop on all sides inward a nonstick skillet. Place one-half of the sauerkraut, bay leafage together with onion inward a ii or iv quart tedious cooker. Whisk together the mustard, horseradish, sugar, vinegar together with spices. Add the pork chops together with encompass amongst remaining sauerkraut together with onion. Drizzle amongst vinegar mixture. Cook on depression 8 hours or iv hours on high. Serve hot. My thoughts: Sauerkraut is a pretty pop dish hither inward Baltimore. Thanks an influx of High German immigrants, nosotros swallow kraut no

Ingredients: 32 oz finely shredded sauerkraut 1 onion, halved together with thinly sliced iv thick cutting boneless pork chops 1/2 loving cup cerise vino vinegar 1 1/2 tablespoons yellowish mustard seed 1 1/2 tablespoons rigid High German mustard 1 1/2 tablespoon prepared horseradish 1/2 teaspoon caraway seeds 1 teaspoon carbohydrate or 1 teaspoon liquid turbinado sugar 1 bay leaf Directions: Quickly dark-brown each chop on all sides inward a nonstick skillet. Place one-half of the sauerkraut, bay leafage together with onion inward a ii or iv quart tedious cooker. Whisk together the mustard, horseradish, sugar, vinegar together with spices. Add the pork chops together with encompass amongst remaining sauerkraut together with onion. Drizzle amongst vinegar mixture. Cook on depression 8 hours or iv hours on high. Serve hot. My thoughts: Sauerkraut is a pretty pop dish hither inward Baltimore. Thanks an influx of High German immigrants, nosotros swallow kraut no

Ingredients: 32 oz finely shredded sauerkraut 1 onion, halved together with thinly sliced iv thick cutting boneless pork chops 1/2 loving cup cerise vino vinegar 1 1/2 tablespoons yellowish mustard seed 1 1/2 tablespoons rigid High German mustard 1 1/2 tablespoon prepared horseradish 1/2 teaspoon caraway seeds 1 teaspoon carbohydrate or 1 teaspoon liquid turbinado sugar 1 bay leaf Directions: Quickly dark-brown each chop on all sides inward a nonstick skillet. Place one-half of the sauerkraut, bay leafage together with onion inward a ii or iv quart tedious cooker. Whisk together the mustard, horseradish, sugar, vinegar together with spices. Add the pork chops together with encompass amongst remaining sauerkraut together with onion. Drizzle amongst vinegar mixture. Cook on depression 8 hours or iv hours on high. Serve hot. My thoughts: Sauerkraut is a pretty pop dish hither inward Baltimore. Thanks an influx of High German immigrants, nosotros swallow kraut no

Ingredients: i lb kielbasa*, sliced into coins i large onion, diced i rib celery, diced 2 cloves garlic, minced 2 cups sauerkraut (drain if using canned/bagged) 2 Yukon Gold potatoes, peeled as well as cubed 2 tablespoons apple tree cider vinegar iv cups chicken stock i 1/2 tablespoons fresh thyme 1/2 teaspoon caraway freshly terra firma dark pepper Directions: In a nonstick skillet, saute the kielbasa, onion, as well as garlic until the onion is softened as well as the kielbasa is browned. Add to a 4-quart irksome cooker. Add the remaining ingredients. Stir. Cook on depression 8-10 hours. *light or turkey kielbasa industrial plant fine here. My thoughts: One matter that happens when you brand a gallon of sauerkraut is that you lot wonder how you lot are going to purpose it all. I had about on one-half smokes but straight off what? I had heard of sauerkraut soup earlier but never had it or made it. Now that I had a bunch of actually tasty kraut as well a

Ingredients: i lb kielbasa*, sliced into coins i large onion, diced i rib celery, diced 2 cloves garlic, minced 2 cups sauerkraut (drain if using canned/bagged) 2 Yukon Gold potatoes, peeled as well as cubed 2 tablespoons apple tree cider vinegar iv cups chicken stock i 1/2 tablespoons fresh thyme 1/2 teaspoon caraway freshly terra firma dark pepper Directions: In a nonstick skillet, saute the kielbasa, onion, as well as garlic until the onion is softened as well as the kielbasa is browned. Add to a 4-quart irksome cooker. Add the remaining ingredients. Stir. Cook on depression 8-10 hours. *light or turkey kielbasa industrial plant fine here. My thoughts: One matter that happens when you brand a gallon of sauerkraut is that you lot wonder how you lot are going to purpose it all. I had about on one-half smokes but straight off what? I had heard of sauerkraut soup earlier but never had it or made it. Now that I had a bunch of actually tasty kraut as well a

Ingredients: i lb kielbasa*, sliced into coins i large onion, diced i rib celery, diced 2 cloves garlic, minced 2 cups sauerkraut (drain if using canned/bagged) 2 Yukon Gold potatoes, peeled as well as cubed 2 tablespoons apple tree cider vinegar iv cups chicken stock i 1/2 tablespoons fresh thyme 1/2 teaspoon caraway freshly terra firma dark pepper Directions: In a nonstick skillet, saute the kielbasa, onion, as well as garlic until the onion is softened as well as the kielbasa is browned. Add to a 4-quart irksome cooker. Add the remaining ingredients. Stir. Cook on depression 8-10 hours. *light or turkey kielbasa industrial plant fine here. My thoughts: One matter that happens when you brand a gallon of sauerkraut is that you lot wonder how you lot are going to purpose it all. I had about on one-half smokes but straight off what? I had heard of sauerkraut soup earlier but never had it or made it. Now that I had a bunch of actually tasty kraut as well a

Ingredients: 28 oz sauerkraut 1/2 loving cup apple tree cider vinegar 1 1/2 tablespoons xanthous mustard seed 1 tablespoon minced fresh thyme 1/2 tablespoon minced fresh sage 1 teaspoon dry out mustard 1 teaspoon charnushka (aka dark caraway or kalonji) 1 1/2 teaspoon lite dark-brown sugar 1 pocket-size onion, thinly sliced Directions: Place all ingredients inwards a 2 or iv quart deadening cooker . Stir to evenly distribute all ingredients. Cook on depression 8 hours or iv hours on high. Stir. Serve hot. My thoughts: I know I've mentioned it earlier but it wasn't until I was inwards college that I realized non everyone has sauerkraut at Thanksgiving. It genuinely is a Baltimore thing, likely the consequence of the large publish of German linguistic communication immigrants that settled hither although other areas alongside like populations did non adopt the sauerkraut tradition. I justice I am biased, but sauerkraut is perfect for Thanksgiving. It goes swell a

Ingredients: 28 oz sauerkraut 1/2 loving cup apple tree cider vinegar 1 1/2 tablespoons xanthous mustard seed 1 tablespoon minced fresh thyme 1/2 tablespoon minced fresh sage 1 teaspoon dry out mustard 1 teaspoon charnushka (aka dark caraway or kalonji) 1 1/2 teaspoon lite dark-brown sugar 1 pocket-size onion, thinly sliced Directions: Place all ingredients inwards a 2 or iv quart deadening cooker . Stir to evenly distribute all ingredients. Cook on depression 8 hours or iv hours on high. Stir. Serve hot. My thoughts: I know I've mentioned it earlier but it wasn't until I was inwards college that I realized non everyone has sauerkraut at Thanksgiving. It genuinely is a Baltimore thing, likely the consequence of the large publish of German linguistic communication immigrants that settled hither although other areas alongside like populations did non adopt the sauerkraut tradition. I justice I am biased, but sauerkraut is perfect for Thanksgiving. It goes swell a

Ingredients: i lb kielbasa*, cubed 1/4 loving cup chopped onion iii cloves garlic, minced i loving cup finely shredded Polish sauerkraut, drained (if needed) two cups cubed Russet potatoes, parboiled 1/4 loving cup sour cream ten eggs freshly solid soil dark pepper olive oil *I similar to purpose the practiced garlic-y sort from the Polish grocery but whatever good, kielbasa would work. Directions: Preheat oven to 350. Saute the kielbasa, onion, as well as garlic inwards olive petroleum until the onion is translucent. Drain off whatever excess fat. Allow to cool 5-10 minutes. Meanwhile, compaction together the eggs, sour cream, pepper until fluffy. Stir inwards the sausage mixture, sauerkraut as well as the potatoes. Oil an 8x8-inch baking dish. Pour the mixture into the dish as well as bake for xl minutes or until fully gear upward inwards the middle. Allow to cool five minutes. Slice into nine squares as well as serve. Note: Do non skip the cooling step, it is h