Sausages and sauerkraut with beer
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- 1 small sauerkraut
- 500 ml of beer
- 6 pieces of sausage
- 1 onion
- 3-4 cloves of garlic
- 1 teaspoon mustard
- 1 teaspoon honey
- 1 teaspoon horseradish sauce
Preparation time: less than 15 minutes
RECIPE PREPARATION Sausages and sauerkraut with beer:
I finely chopped the sauerkraut and hardened it in a little oil. After about 5 minutes I poured 300 ml of beer over the cabbage and let it boil. After about 20 minutes I added cumin seeds, paprika and pepper, covered with a saucepan lid and let it continue to boil. When the liquid evaporated, I watched more carefully and mixed more often so as not to burn. I put the sausages in a pan to fry a little. When they were slightly browned, I took them out on a plate and in the same pan I fry the sliced onion and the sliced garlic. When the onion started to color, I added 200 ml of beer and sausages and let the sauce boil. When the sauce became thick I took it off the heat. I mixed the mustard with honey and horseradish sauce. On the plates I placed the sauerkraut, sausages and I sprinkled on them the onion sauce and the mustard sauce.
A Bavarian cabbage
And we went to Munich this summer, and we marveled at its architecture, the art gathered in museums, parks and shops, the order and respect for the one next door. We stopped at the Victuals Market for a beer and a Bavarian pretzel and did some shopping for space. Munich is a state, and it must be lived to be well understood, that's why today I tell you only a typical German recipe, another kind of approach to cabbage present on our tables, but refined in the same way as lustful Teutons. , living in a continuous Oktoberfest regardless of month, season or year.
Chop a red cabbage skillfully. Heat in a large saucepan with 100 grams of butter, a finely chopped onion. Add the cabbage and let the dish simmer, covered for 10 minutes.
Add a peeled and shredded apple, cut into small cubes, a handful of raisins, two teaspoons of cumin, 2 teaspoons of brown sugar, 3 tablespoons of apple cider vinegar and a bay leaf. Stir in salt and pepper and simmer for 20 minutes, not forgetting to chew from time to time.
Drop the portion of cabbage on the plate, toss two grilled sausages next to it and only now fill the glass or mug with the holy cold beer.
Traditionally, sausages called Bratwurst are used for this dish, which is boiled in a mixture of onions, garlic, cloves and beer before roasting.
The only useful phrase in such cases remains only: Bitte leiten Sie den senf für meine bratwurst! Who will say: Give me, please, the mustard for the bratwursts too! But this terrible mustard ... it's already another story!
And as the long and poetic word dear to me does not take place in this Germanic atmosphere, I wish you a short and cracking from the heels of my Romanian opinions: Bis später!
Servus, dear ones!
Simple and accessible illustrated recipes
I've been in Sweden for over a year. About two days ago I went to Matdax in Hagsätra and what do you think I saw ?! Pork chop. Christ. In the second two I felt some drizzle around the corners of my mouth.
Ciolan with sauerkraut or yahnie beans ?! Well, come on, it's easier. I take a tour of an Arab store near the house and I solved the problem. Said and done.
Perfect. When I got home I got to work.
1kg of sauerkraut
1.3kg of pork chop (with bone)
or mana de chimen
a few tablespoons of olive oil
5 tablespoons broth
The most important step was the ciolan, because you don't want to destroy a sensational dinner because of nonsense. So, I took the bag out of the bag, washed it well and put it in the pot to boil.
In the meantime, I took the sauerkraut out of the package, I washed it thoroughly with boiled water to make the salt come out (I don't understand why in Sweden it is eaten so salty. But salty neicusorul, not so anyway). Monika chopped a small onion and put it to harden in olive oil and half a glass of water.
When the onion started to soften, I put the cabbage, I put the "fire" on 4, in quotes because here we have an electric stove (I had a dilemma at this point), I mixed everything well, I put the lid and I went to drink a beer (was it just one ?! hmm.)
After about an hour, I turned around, put the cumin over the cabbage and mixed with the sarg.
During this time, on the other "fire" the ciolan was boiling hard.
From time to time, I would turn around and prick the hammer with a fork to see if it boiled (who can't figure out after the fork sting if the hammer is boiled to leave me a message).
When the stump started to be soft, I took it out of the pot, put it on a bottom, took the mouse off it, cut it and put it in the pot with cabbage.
When the cabbage was boiled, but not very much (that is, boiled but still hard when you chew it), I mixed half of the broth with water from a glass, and the result reached over the cabbage. I mixed a little more and left it on the "fire" for another 15 minutes. At the end I put the rest of the broth over the cabbage and I spread it with a wooden spoon (sent from Romania by my mother-in-law, because you can't find such archaic stuff here!).
The stew being boiled, I took it out of the pot again, I took the meat off the bone (obviously I bit all the stingy things like a hungry dog), I portioned it and put it in another bowl. -I covered it with a plate, because I didn't want the ciolan to dry).
I kept it on the fire for another 10-15 minutes (maybe 20. the beers had already started to say their word.) After which I put in my plate a few large spoons of cabbage and some ciolan and.
PS: I took the picture with the phone, so in terms of quality, the quality of the picture leaves much to be desired!
Pickled cabbage with pork breast
Pickled cabbage with pork breast from: we sell pork breast, carrot, onion, oil, pepper.
- a small sauerkraut
- 100 g pork breast
- a carrot
- an onion
- 6 tablespoons oil
- 2 was dafin
Method of preparation:
The sauerkraut is tasted and, if it is too salty, it is left to soak in cold water for 20 minutes. The pork breast is cut and put to harden in oil with chopped onion.
After browning, remove.
Heat the finely chopped and well drained cabbage, peppercorns and bay leaves in hot oil. Leave to harden for 20 minutes, stirring.
Put the meat, add the cleaned and finely chopped carrot, pour 250 ml of water and let it boil under the lid for 45 minutes.
Cabbage seasoned with fasting sausages
A recipe only good during the period of post especially during Easter when we still have / find cabbage murata.
- 1 suitable sauerkraut
- 1 small onion
- 2-3 bay leaves
- 1/2 teaspoon peppercorns
- 150ml broth (optional)
We unwrap the cabbage leaves and wash them well with cold water, squeeze them and cut them into small pieces.
Heat the oil in a saucepan and add the finely chopped and chopped onion.
Heat it over low heat and then add the chopped cabbage. Stir and leave for another 15 minutes then add half a glass of water and half a glass of broth (you can only put water, possibly use broth when cooking sweet cabbage), bay leaves and peppercorns.
Let it cook over low heat and when it is ready add a little thyme. Salt is not the case because cabbage is quite salty.
We clean the sausages from the membrane and fry them for 2-3 minutes on low heat.
For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.
Pork steak in beer sauce with sauerkraut
The rinds are rinsed with cold water, dried by dabbing, the layer of fat is increased several times with a sharp knife and seasoned with salt, pepper and paprika. Heat the oil in a pan and fry the ciolanele on all sides in it.
Put the stalks in a tray. Peel the onion, cut into strips and add the bay leaf over the meat. Add 125 ml of water and bake in the preheated oven at 200 degrees (Gas: stage 4, recirculated air: 180 degrees) approx. 60 minutes. Grease the jars with beer and turn them during this time.
Peel the apples, peel the onion and cut into cubes. Finely chop the sauerkraut and fry the onion and apples in hot oil. Quench with apple juice and season with cumin, juniper berries, salt and pepper.
Remove the stalks from the pan, and put the remaining sauce in a pan with the rest of the water and beer, bring to a boil and thicken with the thickening agent. Season with salt and pepper.
The ciolan can be served with the resulting sauce, along with mustard and sauerkraut over which you can put a little cream.
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Schupfnudeln mit Sauerkraut - Vuţăne with sauerkraut
The Germans tell them Schupfnudeln. They have about the same composition as the more famous Italian gnocchi, only their shape is different. Being specific to southern Germany and Austria, their use spread throughout the Habsburg Empire, including Banat and Transylvania. Through my area of origin they are called vuțăne. There are also known under other names, less academic, names due to the specific form.
In the areas of Germany where Oktoberfest is held in September, the combination of Schupfnudeln mit Sauerkraut (ie pickled cabbage) is frequently encountered, which goes very well with Bavarian beer. I found ready-made loaves that only needed to be fried at Kaufland. I prepared them, in a slightly modified Bavarian way, on a beautiful spring day. Day that looked something like this:
What do you need?
- 2 jars (330 mL each) of chopped cabbage "pickled" with salt, thyme, peppers and carrots (remind me in the fall to give you the recipe)
- 3-4 slices of peasant ham
- 250 - 300 mL dark beer
- ½ teaspoon freshly ground black pepper
- 2-3 tablespoons of vegetable oil.
How do you proceed?
First, prepare a larger pan in which you will harden the cabbage (which you start with, because it takes a little longer) and a non-stick pan in which to fry the rolls.
- Heat the oil in a saucepan and cook the cabbage over a good heat, together with the smoked ham cut into strips (you can brown the latter a little beforehand, but don't kiss them)
- When the cabbage starts to sizzle, extinguish the contents of the pan with ¼ L of black beer
- Reduce heat and simmer the cabbage in the beer, about 25-30 minutes (if it drops too much and is still not soft enough, add some more beer), until it drops almost completely.
About 10 minutes before the cabbage is ready, start roasting:
- Melt the butter in olive oil and pour the rolls into the pan
- Fry them for 5 - 10 minutes, on the right heat (until golden), mixing them lightly (so as not to crush them) with a spatula, and turning them on all sides so that they brown evenly.
- When they are done, carefully remove them on a plate.
Now you can put on plates either sauerkraut or sauerkraut. The choice is yours.
As I said before, in addition to this preparation, a beer is suitable. As Ursus left (partly in the cabbage, partly in the cook waiting for the cabbage to be made), I put together a b (r) un beer, more Belgian of its kind.
Have fun and see you healthy again!
Pickled cabbage hardened in black beer
With the last heads of cabbage pickled last autumn, we prepared a combination that harmoniously combines the sourness of sauerkraut with the smoky taste of ham, the aroma of basil and the slight sharpness of Bucovina sausages and the bitter caramel tint of Silva black beer.
What do you need?
- 2 - 4 heads of sauerkraut (depending on the size to be about 1 - 1.2 kg of cabbage)
- 350 - 400 g smoked ham
- 150 g of Bucovina sausages
- 300 mL dark beer
- 1-2 tablespoons of sunflower oil
- Mosaic pepper (white, black, red, green) freshly ground - to taste.
How do you proceed?
- Put the sauerkraut in the water in the evening, and the next day drain it, wash it a little more in a few waters, drain it again and chop it a little more.
- In a large cast iron cauldron (tuci) put the cabbage to harden in oil, over medium heat
- When the cabbage starts to show that it needs some more liquid, add the beer and leave it on low heat for about an hour, stirring occasionally.
- Add the pepper (because salt will definitely not need it)
- Meanwhile, cut the ham and sausage into suitable pieces and throw them in the cauldron of cabbage.
- Cover and simmer, stirring, until the cabbage is well penetrated and low (about an hour, an hour and a half).
In the meantime, make a polenta and a cold dark beer - if you no longer have beer (for various reasons, for example, you drank it while waiting for the cabbage to boil), you can replace it with a Fetească Neagră, for example.
Have fun and see you healthy again!
Sour cabbage with sausages
A recipe delicious of sour cabbage with sausages from: sauerkraut, salt, pepper, onion, bay leaf, thin sausages, pork, paprika and sweet peppers, olive oil, tomatoes in broth and mushrooms.
- a large sauerkraut
- an onion
- a bay leaf
- 3-4 thin sausages
- 300 g pork
- paprika hot and sweet
- 3-4 tablespoons olive oil
- 1-2 tablespoons red in broth
- 4-5 mushrooms for decoration
Method of preparation:
Clean and cut onion scales, remove the cabbage and put it in water for an hour to get the salt out, and then let it sieve in a sieve. andPut the diced oil, onion and pork in a saucepan and fry until the onion turns golden.
Add the sauerkraut and stir constantly so that it does not stick. Cut the sausages and fry them in their own juice. Season the cabbage with salt, pepper, bay leaf, sweet and hot paprika, add the tomato paste and cook for a few more minutes.
After boiling on the stove for 30 minutes, sprinkle mushrooms Here are the slices and sausages and put them in the oven for 40 minutes. After browning, garnish with 1-2 strands of basil.