KATE'S EASY GERMAN CHOW-CHOW SAUERKRAUT RELISH (NO CANNING)
Delicious on top of beans and greens, black-eyed peas, bratwursts, meat or fish. Simmering it low and slow blends flavors. I fell in love with hearty German cuisine while living in Germany. My dad likes this relish so much that he eats it straight by itself.
Provided by Garden Gate Kate
Categories Greens
Time 3h5m
Yield 5 cups
Number Of Ingredients 7
Steps:
- In a saucepan, combine sauerkraut including canning liquid, bell pepper, onion, celery, vinegar, sugar, and water.
- Bring to a boil, and simmer, uncovered, for 1 to 3 hours (3 hours is best) while occasionally stirring to prevent sticking. Add more water as needed to keep from drying out but not too much because relish should not be watery. Note: do not inhale steam from relish while cooking it because boiling vinegar can take one's breath away and is really painful (I learned this the hard way) lol.
- Can be eaten right way. Tastes even better the next day. Store in refrigerator.
SAUERKRAUT SIDE/RELISH
This is a versatile dish and is a great addition to pork or goes very well as a relish for hot dogs, brats, or polish sausage. I am not a big fan of sauerkraut but I love this dish and think you will too!!
Provided by Stephanie Dodd
Categories Vegetables
Time 35m
Number Of Ingredients 5
Steps:
- 1. Cook bacon in skillet; remove and chop into small pieces. Cook onion in bacon grease. Place sauerkraut, drained tomatoes, onion, bacon, and brown sugar in casserole dish and mix well. Bake at 350 degrees for 20 - 30 minutes. ENJOY!!
SAUERKRAUT RELISH
My mother found this years ago at a Church Bizarre and it is wonderful on sandwiches, brats, hot dogs or even by itself!
Provided by Sandy One
Categories Vegetable
Time 40m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Mix together saurkraut, onion, green pepper, celery, celery seed.
- Bring to boil and dissolve sugar and vinegar.
- Let cool then add to mixture.
SAUERKRAUT HOT DOG TOPPING
You'll relish this zesty condiment Erlene Cornelius sends! "For years, I stirred this up 'by guess and by golly' before finally figuring out the proper measure of ingredients so I could share the recipe," admits this Spring City, Tennessee cook. "It's great to have on hand anytime that you grill hot dogs or smoked sausages."
Provided by Taste of Home
Time 10m
Yield 2 cups.
Number Of Ingredients 5
Steps:
- Combine all ingredients in a saucepan; cook on low heat until heated through. Serve over hot dogs.
Nutrition Facts : Calories 17 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 218mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 0 protein.
SAUERKRAUT RELISH
This is quick-easy and can be made up 1 day or a week ahead! Serve relish with roast beef,pork,poultry, or of course hotdogs! It's just that extra touch that gives your meat that flavor!!
Provided by Poker
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Rinse sauerkraut under running water, (cold) drain well.
- dice green & red peppers.
- In large bowl,stir sauerkraut, peppers, cider vinegar, brown sugar & caraway seeds until mixed.
- cover & refrigerate over night.
- If you like you can store it in jars in refrigerator.
Nutrition Facts : Calories 266.6, Fat 0.4, SaturatedFat 0.1, Sodium 1151.1, Carbohydrate 64.8, Fiber 5, Sugar 58.8, Protein 1.9
PORK SANDWICH WITH SAUERKRAUT RELISH
The recipe starts from scratch, but this could easily work with leftovers. From "Food and Wine" magazine. Sandwiches can be wrapped and stored in the refrigerator overnight.
Provided by threeovens
Categories Lunch/Snacks
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F; prepare a roasting pan for the pork.
- In a medium saucepan, heat 1 tablespoon oil over high heat; add pear slices and cook, stirring occasionally, until golden, about 4 minutes.
- Add brown sugar, vinegar, mustard seeds, and ginger; reduce heat to medium low and simmer until slightly reduced so it resembles jam, about 30 minutes, then let cool.
- Meanwhile, in a skillet, heat 1 tablespoon oil over medium heat and cook the bacon until crisp, about 5 minutes; remove and chop.
- Add onion to the skillet, cook over medium heat until softened, 6 minutes; add sauerkraut, cook, stirring, until most of the liquid has evaporated, 3 minutes.
- Add pear puree (or applesauce), caraway seeds, chopped bacon and cook about 1 minute; transfer to a bowl to cool.
- Wipe out the skillet and heat remaining tablespoon of oil,over medium high heat; season the pork on all sides with salt and pepper.
- Brown, turning occasionally, on all sides, 6 minutes.
- Transfer pork to the roasting pan and cook to an internal temperature of 140 degrees F, about 10 minutes; let cool on a cutting board.
- Slice into 1/4-inch slices.
- Spread sauerkraut relish along the bottoms of the baguettes; top with pork slices and season with salt and pepper.
- Top with pear chutney and spinach; close sandwiches and cut into 8 sandwiches.
- NOTE: To make pear puree, you can drain a 15 oz can of pears and puree in a blender or food processor.
Nutrition Facts : Calories 376.3, Fat 12, SaturatedFat 2.9, Cholesterol 94.2, Sodium 366.6, Carbohydrate 34.4, Fiber 3.4, Sugar 20.5, Protein 32.4
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