Sauerkraut?

Question

What do people usually eat sauerkraut with?? Any serving suggestions ;)

Answer 1

Bacon, ham, beef, frankfurters. It's yummy.

Answer 2

Boiled bacon, fabulous. My German mother still makes it for me when I visit.

Answer 3

Sausages when I was living in Germany.

Answer 4

Bacon and pork sausage, onions, potato dumplings.

Answer 5

sausages, mashed potatoes, corn beef

Answer 6

Bratwurst

Reuben Sandwiches

Hot Dogs

Answer 7

Sausages

Answer 8

I eat it with everything. My favorites are perogies, bratwurts, and I make a meal out of it by putting it in my mashed potatos and crumbling corn bread over it. It's great!

Answer 9

Ring baloney

Pork roast

Polish sausage

Bratwurst

and straight out of the can or bag all by itself.

Answer 10

kielbasa, onions and sauteed apples

Answer 11

I eat it with a can opener and a fork, straight out of a can! Yum, yum!

Answer 12

Frankfurters

Answer 13

Years ago a German girl from high school gave me this recipe for sauerkraut cake with cream cheese frosting. Sounded yukky but its really delicious. But usually with hot dogs.

Answer 14

I usually do it in a big pot with potatoes, sausages, lardons and garlic sausage. I cook the lot in white wine. It's really tasty! :-)

Answer 15

Worst

Answer 16

In Latvia we have it with pork chops (spare rib pork chops) are best with gravy and potatoes and a salad of some sort.  It can be eaten with all kinds of meats but I would not serve it with fish.  Flavour is far too strong.

Notes on preparing sauerkraut Latvian style:

First drain the sauerkraut.

Chop up small bits of smoked bacon (you can buy small packs ready cut from Lidls)

Chop up onion and garlic finely.

Fry the bacon then add the onion and garlic.

Roughly dice a cooking apple and add to pan.

Add sauerkraut and saute to brown.

Add some water or stock, bay leaf, juniper berries and caraway seeds (all must haves for a decent sauerkraut).

Turn down the heat and simmer for as long as possible or put into a slow cooker (in which case add a bit more stock).

Taste and adjust seasoning.

Turn off heat.  Leave to cool and eat the next day.

If you find that your brand of sauerkraut is too acidic for your liking add a bit of fresh cabbage finely shredded.

Answer 17

Here in Maryland, especially in Baltimore, most everyone has sauerkraut and pork with Thanksgiving and Christmas dinners. Some put dumplings on top. I remember being shocked to discover this wasn't done everywhere in the county.

Although pork chops are cooked in it for the holidays, it's a common side dish with pork throughout the year.

Of course is a main ingredient of Reubens, but I'm not sure that's what you mean.

Answer 18

Sauerkraut is a common and traditional ingredient in Bulgarian cuisine, Austrian cuisine, Hungarian cuisine, German cuisine, Russian cuisine, Alsatian French cuisine, Dutch cuisine, Romanian cuisine, Polish cuisine, Czech cuisine and other cuisines of Northern and Eastern Europe, as well as in northern China. It also is eaten in the Friuli and Trentino Alto Adige regions of Italy, where it is called capuzi garbi and crauti, respectively.

Sauerkraut may be eaten raw and unadorned; in this form it is often eaten as a relish with meat dishes, for example, as condiment on bratwurst, weisswurst, or North American hot dogs. Raw sauerkraut dressed with oil and onions is served as a salad, however, warmed sauerkraut is commonly served also.

A popular German dish involves serving warmed sauerkraut with Schupfnudeln (potato noodles, the German equivalent of gnocchi).

In Polish cooking, sauerkraut is known as kiszona kapusta. Preparations including sauerkraut include soups and stews, such as bigos and kapusniak (sauerkraut soup) or shchi ; filled dumplings (pierogi); and seasoned kapusta served as a hot vegetable side dish.

In Alsace (a region of France that was part of Germany until 1678 and again from 1870 until 1919), the traditional sauerkraut dish is choucroute garnie (garnished sauerkraut): a one-dish meal of sauerkraut, sausages, pieces of meat such as ham knuckle, and perhaps potatoes, all cooked together in goose fat. Typical accompaniment beverages are beer or white wine (Riesling).

Common ingredients in warm sauerkraut dishes (besides those already mentioned) are bacon, caraway seeds, and apples.

k***t juice is a regional beverage in the USA that consists of the liquid in which sauerkraut is cured. It is the juice of the vegetable itself and the pickling brine.

In North America, sauerkraut is a key ingredient in the Reuben sandwich.

In Bulgaria, it is used in various dishes, especially in chicken and pork stews. Sauerkraut (Bulgarian: кисело зеле, literally "sour cabbage") is sometimes served when cold in salads, usually seasoned with oil and paprika. The Suerkraut salty brine (Bulgarian: зелева чорба, literally "cabbage soup") is commonly used in Bulgaria for drinking or as a soup base, also it is a typical Bulgarian 'cure' for hangover.

In The Netherlands it is often served mixed with mashed potatoes, gravy and a smoked sausage.

Answer 19

Sauerkraut and weiners yum.. rinse sauerkraut depending on how salty it is.. then put it in a pot bring it to a boil toss in cut up weiners, they will split, in the mean time boil some whole or cut up spuds in another pot.. when its all done.. put some sauerkraut and weiners on the plate along with the spuds dab with butter/marge all over add a bit of water from the S.K. n weiner pot and mash tato's with your fork. .. YUM