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Making sauerkraut at home is a simple, fun and rewarding activity. Instead of paying for probiotics that may or may not be working you can eat your own SUPER POWERFUL probiotics contained in sauerkraut….
Bratwurst and Sauerkraut
Created By: Chef Keith Snow
Description:
This German delight makes for a hearty and quick one-pot meal. A bratwurst is a sausage composed of pork, beef, or veal. The name is German, derived from Old High German brätwurst, from brät- which is fine chopped meat and -wurst, sausage. Keep in mind that true Germans will only pan fry brats..they do not use this method..just me!!
Ingredients:
3 Bratwurst
4 Small New Potatoes
2 cans Bushs sauerkraut
3/4 cup cold water
Kosher Salt and Black Pepper to taste
Directions:
Place Brats, Potatoes, Sauerkraut, and water into a large pot. Season with salt and pepper. Cook for 35-40 minutes over low heat. Enjoy!
Rueben Sandwich
Created By: Chef Keith Snow
Description:
A popular deli sandwich perfect for using up left-over corned beef from St. Patrick’s Day.
First an easy recipe for Russian style dressing…
Ingredients
1/4 cup granulated sugar
3 tablespoons water
1 cup vegetable oil
1/2 cup ketchup
juice of 1 lemon, 2 to 3 tablespoons
1 tablespoon vinegar
1/2 teaspoon salt
1/2 teaspoon paprika
1 1/2 teaspoons celery seed
1 tablespoon Worcestershire sauce
1/4 cup grated onion
Method
In a saucepan, heat the sugar and water until sugar is dissolved. Cool mixture. Combine remaining ingredients; add sugar solution, whisk to blend well. Chill thoroughly.
Makes about 2 cups of Russian dressing for salad.
Now for the Rueben….
Ingredients:
2 ounce deli corned beef, sliced thinly
2 slices Swiss cheese
3 tbs Sauerkraut
pinch of caraway seeds (optional)
2 slices good rye bread
2 tbs Russian dressing
salt and pepper to taste
Directions:
1. On good rye bread spread a tablespoon of dressing on both sides, sprinkle with caraway seeds. Lay one slice of swiss on each half..
2. Spread out the sauerkraut then lay on the beef…season with salt and pepper to taste.
3. Pour a cold Guinness Stout, enjoy!