Easy Fried Sauerkraut Recipe with Sour Cream (How to Make Fried Sauerkraut) #ultragustibus
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Bavarian Sauerkraut
Danielle Bussone co-founder of Time For Change Kitchen and author of Time For Change: Whole Food For Whole Health! ( shows us how to make Bavarian Sauerkraut.
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Brad Makes Sauerkraut | It's Alive | Bon Appétit
Bon Appétit Test Kitchen Manager Brad Leone is back for Episode 17 or It's Alive, and this time he's making a fermentation classic: sauerkraut. Join Brad as he turns some cabbage into delicious kraut, daydreams, and delves into movie trivia.
Join Bon Appétit test kitchen manager, Brad Leone, on a wild, roundabout and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, to kimchi and miso, to beer and tepache, learn how to make fermented and live foods yourself.
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Brad Makes Sauerkraut | It's Alive | Bon Appétit
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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German Sauerkraut - 10 German Sauerkraut Dishes - Sauerkraut Benefits - German Sauerkraut Spices
German Sauerkraut - 10 German Sauerkraut Dishes - Sauerkraut Benefits
In todays video, we will be talking about German Sauerkraut and I will show you 10 Sauerkraut Dishes that you can make out of it. At the beginning of the video I will be concentrating on Sauerkraut benefits, then I will show you German Sauerkraut spices and German Sauerkraut recipes.
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Food mentioned in the video:
⇛ Bratwurst mit Sauerkraut - German sauerkraut with sausage - Bratwurst
⇛ Brühwürste mit Sauerkraut (Frankfurter) - German sauerkraut with parboiled sausage
⇛ Schlachtplatte - German meat platter with Sauerkraut
⇛ Eisbein mit Sauerkraut - German Sauerkraut with cured knuckle of ham
⇛ Frankfurter Rippchen mit Sauerkraut - German Sauerkraut with cured pork loin
⇛ Rindersolber mit Sauerkraut - German Sauerkraut with cured beef
⇛ Schupfnudeln mit Sauerkraut - German Sauerkraut with bacon and potato dumplings
⇛ Teerdish - German sauerkraut recipe with potato
⇛ Sauerkraut-Auflauf - German sauerkraut casserole
⇛ Allgäuer Krautkrapfen - Sauerkraut Strudel
★ German Autumn dishes:
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German Bratwurst Burger & frizzled Sauerkraut
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Bratwurst Burger with Frizzled Sauerkraut
Yield: 5 Patties
Bratwurst Patty:
1 ¾ pound Ground Pork
1 tablespoon salt
2 teaspoons white pepper
1 teaspoon ground mace
1 teaspoon ground ginger
1 teaspoon marjoram
1 teaspoon ground dry mustard
¼ teaspoon ground cardamon
1 teaspoon ground coriander
¼ teaspoon crushed carraway seeds
In a large bowl combine the ground pork with the salt and all the 8 spices, mix well and form into 6 ounce patties.
Place on a plate or tray and refrigerate for 1 hour to let the spices meld together.
When ready to cook the patties place in a preheated greased frying pan on medium heat. Cook for 5 minutes then flip and cook another 5 minutes until the patty is done and nice and browned.
Creamy Mustard-Mayo Sauce:
1 cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons whole grain mustard
Salt and pepper to taste
Add all ingredients into a mixing bowl and whisk until thoroughly combined. Refrigerate until ready to use.
Frizzled Sauerkraut:
1 cup sauerkraut well drained
2 cups flour
Vegetable Oil for frying
Pinch of salt
In a bowl add the flour, then the sauerkraut and mix until sauerkraut is coated with the flour.
Place the coated sauerkraut in a strainer and shake out any excess flour.
Heat the oil to approximately 375 degrees F.
Place ½ the coated sauerkraut in the oil slowly and stir it around with a slotted metal ladle for approximately 1-2 minutes or
just until golden brown and crispy.
Remove from oil and place the crispy sauerkraut on a paper towel lined plate and sprinkle with a pinch of salt.
Repeat with the rest of the sauerkraut.
Cut Pretzel buns in half. Place 1 spoonful of the creamy mustard-mayo sauce on bottom bun.
Add your Bratwurst patty and top with the frizzled sauerkraut.