Simple (and best) recipe for Sauerkraut and meat

[DetlefK]

1. Evenly coat a large sheet-pan with oil.

2. Take 1-2 pounds of Sauerkraut and, handful by handful, squeeze it as hard as you can into a dry ball. Then rip the Sauerkraut back into fluffy bits onto the oiled sheet-pan. Repeat until you have done this with all of the Sauerkraut and the sheet-pan is evenly covered.

3. If you feel like it, sprinkle a pinch of salt, a pinch of black pepper and a pinch of caraway-seeds on the Sauerkraut.

4. Put the meat on the Sauerkraut. The kind of meat doesn't matter.
- Season it from all sides with at least with salt & black pepper.
- You can use chicken-thighs (skin-side down) or sausages or cutlets/steaks or half-inch-thick strips of pork-belly... whatever

5. In the oven, about 180°C-200°C, 350°F-390°F.
Roast until the meat is brown and crunchy.
Take out the sheet-pan, put it on your stovetop, flip the meat, put everything back into the oven.
Roast until the meat is brown and crunchy.



Mashed potatos go well as a side-dish.

[hlthe2b]

1. My German ancestors on my late Grandfather's side would approve.

Me too, but I've got to make myself cook first, which I only tend to do occasionally.

[woodsprite]

2. That sounds awesome! Will have to give it a try!

I usually add 1/2 c chopped apples or chunky applesauce, 2 tbls dark brown sugar, and a tsp of mustard powder to 1 lb of drained sauerkraut. Always cooked it with pork chops or sausages. Have never tried chicken that way.

Funny family story - my mom cooked sauerkraut for the first time when she was 15yo and keeping house for her invalid aunt. She “fixed” it by rinsing it thoroughly to get rid of the nasty tasting salt!

[Hotler]

3. Sounds like mom's country style pork ribs and sauerkraut.

2-cans Kuner's Bavarian sauerkraut. (Colorado)
4-6 country style pork ribs
salt and pepper.
Bake

Mom I miss you.