La choucroute alsacienne : the Alsatian sauerkraut
A video to tell you about the Alsatian sauerkraut, a very regional dish that people enjoy eating when cold weather is back, meaning now !!! Come along and enjoy the recipe !
Music by Jaunter : 'Reset'.
GERMAN STYLE KRAUT DOGS! HOT DOGS OF SUMMER!!
Today I am sharing the first of a few new installments to our Hot Dogs of Summer playlist! This German style kraut dog uses the delicious sweet onion sauerkraut I made in a previous video. I am sharing how we enjoy our hot dogs and hope you will give them a try. These are simple and delicious and really take you back. If you grew up in a German family or near any high German populations then you know how delicious these can be and a real treat from time to time. Since summer is upon us, there is no better time to enjoy hot dogs any way you like!
A fun fact for you. Did you know that the entire month of July is National Hot Dog Month? Well now you do. Further, July 19, 2019 will be National Hot Dog Day and the day that the serve hot dogs in the nations capitol to commemorate the occasion. So we thought it would be a fun opportunity, in the month of June, leading up to the official month, to share some fun ways to enjoy everyone's favorite cook out offering.
Hot dogs are enjoyed in so many ways across the country! From a traditional All American dog with ketchup, mustard, relish and onions to the New York System weiners (don't call them hot dogs!) of Rhode Island fame, the New Jersey Ripper dogs with their special slaw topping, the Michigan Coney, the Pennsylvania Texas Tommie, the famous Chicago style dog (DO NOT ask for ketchup!), the Sonoran dogs of Arizona and the L.A. Dogs of Cali. This nation is filled with hot dog options! I bet you didn't know about a few of those!
These hot dogs are steeped in nostalgia, and in history. History of regions, states, cities and towns all across our great nation. They invoke memories of happiness and they make people happy when they eat them. Something as simple as a sausage, tucked into a warm bun topped with any myriad of delicious items can bring a person back to a place of love and home. I love things like this. They are what builds us as a people, as a society and a world. Maybe it's a bit mushy, but I don't care!
This German kraut dog is simple. Yes! But sometimes simple is perfect. I like to cook my kosher, all beef hot dogs in a skillet with butter until warmed through, browned and just a bit firm. NO JOKES PLEASE! If you have never cooked a hot dog in a bit of hot butter in a sizzling skillet then you haven't lived! Something magical happens and the flavor is elevated so much more than steaming or boiling! Give it a try next time you reach for one.
I like to use the split top buns that are available just about everywhere now and not just in the north east states. The ones I like are from Pepperidge Farm and are the soft potato variety. I also use only Hebrew National hot dogs as one of my regular go to brands.
So tuck that dog in the bun. Squirt on your favorite mustard. Today I am using classic yellow Plochmann's mustard but brown, grainy or spicy mustard works here too! Even better, Sweet Hot Mustard would be out of this world! Next lay on some of that sweet onion sauerkraut. Just enough, not too much and you are good to go. The only other thing you might like, is a sprinkling of celery salt but that would be up to you!
I hope you give this simple and delicious option a try some time soon and I hope you love it!
Happy eating!
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Bach’s Kitchen - Choucroute Garnie
This is a dish from the Alsace Region of France with strong German influence.
Ingredients
• 2 lb pork ribs marinate over night with
o 2 T salt
o 1 T black pepper
o 1 T paprika
o ½ cup brown sugar
o 1 clove garlic chopped
o 1 cup white wine
• 5 slices bacon rendered
• 1 onion sliced ¼ in
• 4 cloves garlic chopped
• 2 lb sauerkraut squeezed out liquid
• 2 apples cored and cut into 8
• 3 bay leaves
• 1 t whole peppercorn,
• 5 whole cloves
• 1/2 t allspice (optional)
• 2 cups white wine
• 2 cups chicken stock
• 1 lb polish sausage
• 8 hot dogs or smoked sausage
• 2 lb ham steak
• 2 lb boiled red potatoes
Direction
• Marinate the ribs over night
• Squeeze out liquid from sauerkraut
• In Dutch oven render the bacon.
• Sauté onion and garlic in bacon fat
• Add sauerkraut, apples, bay leaves, spices, wine, marinate from pork ribs, and chicken stock
• Bring to a boil
• Add pork ribs and cubed ham steak to sauerkraut
• Cover Dutch oven and bake in 350 F oven for 1.5 hours
• Add polish sausage and hot dogs.
• Bake for 30 minutes till sausage is hot and cooked
• Boil potatoes in salted water till tender
• Serve sauerkraut with boiled potatoes and a salad.
Cooking with Chef Ponzio: Choucroute
Alsatian Choucroute
3oz Smoked Pork Belly
1 Bratwurst
1 Knackwurst
2oz Canadian Pork Loin
½ Onion
1 stalk Celery
1 Carrot
1 ½ cups Navy Beans
1 bundle Parsley
1oz Sherry Vinegar
1 cup Vegetable Stock
½ cup Sauerkraut
1. In a Dutch oven or sauce pot, brown all of the meat and remove it from the pot
2. Add the carrots, celery, onion and parsley and begin to sauté until the onions are translucent
3. Add the stock and bring to a simmer
4. Add the meat and beans in, bring back to a simmer, cover and allow to cook for 15 minutes until the meat is hot throughout and the beans have absorbed the liquid
5. Season to your liking and serve with sauerkraut on the side