Sauerkraut And Apples Recipes

Steps:

• Cook onion in butter in a 4-to 5-quart heavy pot over medium-high heat, stirring occasionally, until golden, about 6 minutes. Stir in sauerkraut, apples, and wine and bring to a simmer.
• Cover pot and reduce heat, then simmer, stirring occasionally, until sauerkraut is very tender, about 2 hours.
• Stir in 1 tablespoon brown sugar and 1/2 teaspoon each of salt and pepper. Add more brown sugar, salt, and pepper to taste.
• What to drink:
• Josmeyer Les Folastries Gewürztraminer '05

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix sauerkraut, apples, onion, and caraway seeds in a large roasting pan. Stir 1/4 cup apple cider and brown sugar together in a separate bowl; pour over sauerkraut mixture.
• Stir Thai seasoning, salt, garlic powder, and black pepper together in a small bowl; rub onto the top and bottom of the roast.
• Make an indentation in the center of the sauerkraut mixture and place the seasoned roast in the indentation. Pour the remaining apple cider around the roast.
• Bake in the preheated oven for 1 hour; baste roast with juices. Continue baking roast, basting every 30 minutes, until cooked through, 2 1/2 to 3 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Steps:

• Heat the butter in a large oven proof lidded casserole dish, add the onions and sauté until soft and transparent.
• Add the sauerkraut, mix well and cook, uncovered, over a low heat for 5 minutes.
• Add the apples to the sauerkraut mixture together with the wine and enough stock to cover; mix well then continue to cook over a low heat for 30 minutes; preheat the oven to 170C, 325F, gas mark 3 during this cooking time.
• Stir in the sugar and celery seeds then cover and transfer to the oven; bake for 30 minutes and serve hot.

Steps:

• Preheat oven to 350 degrees F.
• Rinse sauerkraut and wring dry.
• Heat margarine in a large skillet; saute onion and garlic until onion is tender.
• Add kraut, cider, stock, apples, and juniper; season to taste with salt and pepper; bring to a boil.
• Transfer to casserole dish; cover with lid or foil and bake at 350 degrees F.
• for 35-40 minutes.

Steps:

• Melt butter in a large heavy pot over medium-high heat. Add bacon and cook, stirring often, until fat has started to render, about 5 minutes.
• Toss onion and apples in the fat and cook, stirring occasionally, until onions begin to soften, about 3 minutes. Stir in sauerkraut.
• Add beer and season with pepper and caraway seeds. Bring mixture to a boil, then cover the pot. Reduce heat so mixture is just simmering and cook for 45 minutes. Or transfer the covered pot to a 350-degree oven and bake for 1 hour. Stir and serve hot.

Steps:

• Heat a large skillet over medium-high heat. Brown pork chops in hot skillet, 2 to 3 minutes per side. Drain.
• Arrange apples and onion in the bottom of a slow cooker; top with browned pork chops. Pour in enough water to cover bottom of the slow cooker crock.
• Cook on High for 3 hours (or on Low for 6 hours). Add sauerkraut and fennel seed to pork chop mixture. Cook for 1 more hour.

Steps:

• Rinse sauerkraut and squeeze dry.
• Cut sausage into 2-inch pieces.
• Put 1/2 the sauerkraut in the slow cooker.
• Add the sausage pieces on top.
• Continue to layer remaining ingredients in slow cooker in the order listed.
• Top with remaining sauerkraut.
• Do not stir the layers.
• Cover.
• Cook on high 4 hours, or low 6-7 hours.
• Stir before serving.