I have just returned from the Den, where the LP has given me to nights menu and cooking instructions. Tonight we are having the ever popular Sauerkraut, w/hot dogs and dumplings dinner.
INGREDIENTS:
1 Qt Jar Jar Sauerkraut
12-14 Slices Slices Bacon
1 Lg. Sweet Onion
6 Cups Chicken Broth
10ea Frankfurters (all beef)
PREPARATION
Open the jar of sauerkraut, and drain the liquid, and set aside. In a skillet, cook the slices of bacon til crisp, spoon out and lay cooked bacon strips on paper towels to drain and cool. While bacon strips are cooling, chopped the large sweet onion into a nice diced condition and place into skillet used to cook the bacon, and return skillet to the burner and cook onions til caramelized. While onions are cooking, take a large ( 5qt pan with lid) and crumble the crisp bacon strips into the bottom of the pan. Add the frankfurters (uncut) on top of the bacon crumbles, add the drained sauerkraut, and the caramelized diced onions. Add The chicken broth , put lid on pan, and put pan on burner, and simmer on low for 3 hours minimum. Check pan from time to time and add more chicken broth to keep the ingredients covered while cooking.
When it comes time to serve dinner to the troops, prepare the standard recipe for dumplings as described in the ever popular Betty Crocker Cookbook, and spoon into the simmering pot above and cook (covered---no peeking mind ya) for an additional 15 minutes.-------voila Dinner is ready to be dished up and served.
Sunday, October 19, 2008
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This sounds yummy....too bad I don't like sauerkraut. I will share that with my sister, though, because she does like sauerkraut. Thanks for sharing.
ReplyDeleteI will definitely pass on this recipe to my husband,the cook, I know he'll really like this one.
ReplyDeleteThanks
Bear((( )))
We love sauerkraut. Ron cooks great sauerkraut and ribs in the pressure cooker with potatoes, carrots and onions. We love reuben sandwiches with a special sauerkraut sauce. This recipe definitely sounds like a great addition to foods we would love.
ReplyDeleteThanks for adding me to your friends and family:-)
My, my Gary you are a real "cordon-bleu" cook and you and LP are "fins gourmets" indeed!
ReplyDeleteHere in France we have a similar recipe "La choucroute garnie" (sauerkraut with meat)which is very well appreciated.(It is part of the native cuisine of Alsace Lorraine in North Eastern France.)
The sauerkraut is cooked separetely on low fire with white wine instead chicken broth and juniper bays. After we add Strasbourg sausages, smoked sausages, smoked bacon, salty porc, ham, potatoes. With a fresh beer it's a very substantial dish !
Yummy, I am going to try this myself.
ReplyDeleteI am not a big Saurkraut fan. I hope it was good.
ReplyDeleteDo it right, get Rindswurst
ReplyDeleteI love saurkraut ... I'm the only one in the family that does. I might just have to make this for me!
ReplyDelete