Sauerkraut is not only tasty, but also healthy. In particular, it contains a lot of vitamin C, which strengthens the immune system. Perhaps that is why it is harvested for the winter in large quantities. However, eating this cold snack can quickly get bored. Fortunately, from it you can cook a lot of delicious dishes. One of the most popular in the whole world is sauerkraut stewed with sausage. It is prepared not only in our country, but in Poland, Germany and a number of other countries. Of course, different nations have different recipes for preparing this delicious dish. Moreover, even among the hostesses living in the neighborhood, it turns out to be unequal. But there are recipes that can be found in the cookbook for many, they can be called traditional.
Cooking Tips
Sauerkraut stewed with sausage will turn out delicious, if you take into account several serious moments when cooking it.
- By itself, sauerkraut can be different, because it can be leavened according to various recipes. There are cases when sauerkraut goes too salty. There is no big trouble. If the appetizer is salted, then it just needs to be washed before cooking in cold water, wring out with your hands and let excess liquid flow from it, putting cabbage in a colander for this.
- Sauerkraut may not only be too salty, but also too sour. To get rid of excess acid, it is enough to blanch the cabbage for two minutes in hot water and then rinse.
- Given that almost all the ingredients that make up the dish are already salty, it is not necessary to add salt when preparing it.
- While stewing sauerkraut, you need to carefully monitor that all the water does not boil out of the container in which the dish is being cooked. Water should be poured if necessary.
- Sausages are an important ingredient of the dish, so its taste depends largely on their quality. For this reason, preference is better to give sausages with a high content of meat products, rather than soy protein or starch.
The technology of cooking stewed sauerkraut may depend on the recipe.
A simple recipe for sauerkraut stewed with sausages
Composition:
- sauerkraut - 1 kg;
- onions - 0, 2 kg;
- carrots - 0, 3 kg;
- sausages - 0, 3 kg;
- vegetable oil - 100 ml;
- sugar - 10 g;
- water - as needed (depending on the rate of evaporation).
Method of preparation:
- Rinse the cabbage, squeeze it and leave for a while in a colander to drain excess liquid from it.
- Peel onions and carrots. Onions cut into small cubes, carrots, coarsely rub.
- Pour the oil into the bottom of a thick-bottomed pot. When it is heated, put a bow in it. Fry it for about 5 minutes until golden brown.
- Add the carrots and fry the vegetables until soft.
- Slice sausages across and put in the same pan. Cook sausages for 5 minutes.
- Add the cabbage, stir. Pour in some water, add sugar and simmer under a lid for 20-25 minutes, not forgetting to add water as it boils away.
- Leave the cabbage on top for another 10 minutes. After that, the cabbage can already be laid out on plates.
As can be seen from the recipe, cooking sauerkraut stewed with sausages is easy.
A classic recipe for sauerkraut stewed with sausage
Composition:
- cabbage - 0, 8 kg;
- sausages or sausages - 0, 4 kg;
- onions - 0, 2 kg;
- carrots - 0, 2 kg;
- tomato puree - 25 g;
- bay leaf - 3 pcs .;
- carnation - 2 pcs .;
- black pepper peas - 5 pcs .;
- vegetable oil - 80 ml;
- ground black pepper to taste;
- water - how much will leave.
Method of preparation:
- In butter (50 ml is enough) fry finely chopped onion with finely grated carrots. Put the tomato paste, stir, simmer the vegetables with it for a couple of minutes.
- Add the washed and pressed sauerkraut, fry it for 10 minutes, then add water, put the laurel leaves, cloves and pepper, cover the pan with a lid and simmer the cabbage for 20 minutes. Spices will emphasize the taste of sauerkraut.
- Cut across, in large chunks, sausages and fry them on the remaining oil on both sides until golden brown.
- Put sausages over the cabbage, stir it, cover with a lid and then cook on a quiet fire for 10-15 minutes.
- Turn off the heat and leave the cabbage under the lid for another 10 minutes.
The classic cabbage sauerkraut stewed with sausages has a unique spicy aroma and a pleasant color.
Sauerkraut stewed with sausage in German
Composition:
- sauerkraut - 1 kg;
- sausages - 0, 5 kg;
- lard - 50 g;
- onions - 0, 2 kg;
- apple juice - 100 ml;
- apple - 0, 2 kg;
- plum or cherry plum (can be replaced with another apple) - 5 pcs .;
- juniper fruits (optional) - 20 g;
- spices - to taste.
Method of preparation:
- Prepare sauerkraut by washing it and flashing it, if necessary. Do not forget to squeeze out excess water from it.
- In a deep frying pan, melt lard chopped in small pieces.
- Put whole sausages in a frying pan, lightly fry them and remove.
- Put the cabbage into the melted fat and fry it for 10 minutes, stirring often.
- Wipe the plums through a sieve. If not, then grate the apple on a fine grater.
- The rest of the apples are grated on a coarse grater or grated for Korean salads - so they will look better in a dish.
- Place the fruit puree over the cabbage, stir and stew in it for 10 minutes.
- Pour in apple juice, add juniper fruits, chopped onion and spices to your taste. Stir. Extinguish under the lid for another 20 minutes.
- Add whole roasted sausages to the cabbage, gently stir the cabbage, taking care not to damage them. Leave to simmer for another 10 minutes.
- Remove from heat and arrange on plates, trying not to deprive anyone of sausages.
Sauerkraut in this recipe can be extinguished not only with sausages, but also with Bavarian sausages. True, they need to boil separately. It is to boil, because the Germans do with their branded sausages in this way.
Taking one of the above recipes as a basis, you can stew sauerkraut and in a slow cooker, frying the ingredients in baking mode, bringing it to readiness in the quenching mode.
