Empty the bag of fresh sauerkraut into a deep pan. Add water and hot dogs. Top this off with the tube of refrigerator bisquits. Bring to a boil. Reduce heat to medium and cover. Cook for about 15 minutes. Bisquits are now fluffy like dumplings. Serve with mashed potatoes. Enjoy!
In a large kettle, place kielbasa and cover with water.
Bring to a boil, lower heat and simmer for about 2 1/2 hours.
While kielbasa is cooking, in a large skillet, saute onions until clear; add sauerkraut, applesauce*, salt, pepper and tomato sauce.
Simmer for about 20 minutes.
When kielbasa is done, cut into 2-inch pieces and add to sauerkraut.
Also, add about 1 cup of water that kielbasa was cooked in.
Continue for another 15 minutes.
Serve with boiled potatoes (quartered) and bakery fresh pumpernickel bread.
il until translucent. Add the sauerkraut and tomato paste. Add the
o 10 minutes.
Add sauerkraut, sugar, salt, and red pepper
Rinse sauerkraut and squeeze dry.
Cut sausage into 2-inch pieces.
Put 1/2 the sauerkraut in the slow cooker.
Add the sausage pieces on top.
Continue to layer remaining ingredients in slow cooker in the order listed.
Top with remaining sauerkraut.
Do not stir the layers.
Cover.
Cook on high 4 hours, or low 6-7 hours.
Stir before serving.
Rinse sauerkraut with warm water, drain well.
Saute the apples and onion in butter or pork fat until soft.
Add juniper or caraway, sugar and the rinsed kraut.
Simmer, covered, 1/2 hour. Add potato, water or wine and salt.
Continue cooking until sauerkraut is tender to your taste (about 1 hour longer).
Makes 6 servings.
Rinse sauerkraut in water and drain.
Rinse sauerkraut with warm water in colander, drain well. Place in heavy saucepan or pot with the butter and seasonings (salt, pepper, caraway seed, juniper berries, onion, apple, whatever you like).
Cover pan tightly, simmer over lowest heat 15 to 30 minutes.
Add liquid (omit salt if bouillon is the liquid). Cook 30 minutes to 1 1/2 hours longer, according to your taste. Makes 6 servings.
Cook meat, waterless, in heavy Dutch oven or in electric skillet on low until very tender.
Remove meat to plate.
Scrape brown drippings loose.
Add water, bouillon or broth and sauerkraut.
Cover and continue cooking.
Cut meat into bite-size pieces and add to sauerkraut with brown sugar and onion.
Cook 1 hour.
If necessary, add additional water/bouillon or broth.
Last 25 minutes add noodles.
Stir occasionally until noodles are tender.
Can be made with Polish or any sausage.
Combine sugar, oil and vinegar in a deep bowl and stir until sugar dissolves.
Blend in onions, peppers, celery, pimento and caraway seed.
Add sauerkraut and toss to coat completely. Refrigerate overnight before serving.
This salad keeps well in refrigerator for a month or more.
Drain sauerkraut in colander until liquid disappears, then squeeze and dry.
Mix with rest of the ingredients and let stand 48 hours.
Can be kept in any covered container or quart jar. Lasts for weeks when kept refrigerated.
Very good.
Combine Ham and Water (enough to cover just the bottom of the pot) in slow cooker. Cook on low for 6 hours or high for 3 hours.
After 6 hours on low or 3 hours on high, remove bone from ham (ham should be falling off of bone) and add sauerkraut. Continue to cook on low for about 4 hours. (You could add small red potatoes or diced potatoes at this time as well.).
ream, the well-drained Edgell Sauerkraut, the egg, the cooked onion
In a large skillet, melt bacon drippings over low heat.
Sprinkle the pork chops with flour and pepper.
Fry the chops over medium high heat until well browned on both sides, remove chops and set aside.
Add sauerkraut and stir to pick all the browned bits, stir in beans and water.
Scrape the sauerkraut and bean mixture to the sides of the pan, place the chops in the center and spoon some of the sauerkraut over the chops.
Cover and simmer 15-20 minutes or until chops are tender.
ightly golden.
Add the sauerkraut, brats and beer.
Stir
or 5 mins. Add paprika, sauerkraut and stock. Bring to a
Place the sauerkraut and stock in a saucepan, cover and simmer over a low heat for 15 mins, stirring occasionally.
Season the chicken with salt and black pepper. Heat the oil in a frying pan and sear chicken for 5 mins on each side. Add the bacon and fry until crispy. Remove from the heat. Slice the chicken and break the bacon into pieces.
Layer the sauerkraut, chicken and bacon on the bottom half of the ciabatta. Sprinkle with the chives, slather with sour cream and dust with paprika. Top with the upper half of the ciabatta.
tir in the beans and sauerkraut and simmer for 5 mins
aute for 3 mins. Add sauerkraut, juniper berries and bay leaf
nd 2/3 of the sauerkraut and simmer for 15 mins