After our recent meal at Alpine Restaurant, Jac developed a craving for bratwurst and sauerkraut – she’d ordered rollmops and goulash on the night but quite liked the look of Juji’s bratwurst dish. The following week, Jac decided to do her own version of bratwurst, sauerkraut, potatoes and onions for dinner. She bought bratwurst sausages from the butcher – these particular bratwurst were hefty looking things!
I love fried onions. They can be cooked in a frying pan, on a barbecue or crumbed or battered and served as onion rings, served in a tasty rich brown onion soup – I love it all! These onions were panfried and sweet, a perfect companion to the savoury meaty sausages.
Sauerkraut for the person who doesn’t like sauerkraut
Regular readers will know I’ve said before I’m not a big fan of sauerkraut and I’m not a big fan of vinegar either. In our pantry we currently have an 800g tin of Always Fresh brand sauerkraut that Jac is planning to use to make sauerkraut with pork and bacon – the recipe is on the back of the tin. The recipe tells you to rinse the sauerkraut in cold water (if you prefer a stronger flavour, don’t rinse it). Jac loves sauerkraut and has been determined to cook a sauerkraut I will eat – she was pretty sure rinsing the sauerkraut and then cooking it with pork and bacon would do the trick! She has, after all, gotten me to eat Brussels sprouts by stir-frying them with bacon. :P
So, for this meal with the bratwurst, Jac thought she’d try the rinsing trick. She rinsed the sauerkraut and did something else: she mixed fresh cabbage in with it. She put it all (rinsed sauerkraut and fresh cabbage) in a big pot on the stove, adding a tablespoon of butter. Once the fresh cabbage was cooked, the transformed sauerkraut was ready to serve. And you know what? I didn’t mind it at all! The rinsing plus the mixing of fresh cabbage with the pickled cabbage meant the flavour was quite mild. I look forward to the sauerkraut with pork and bacon one of these days!
Of course, the mild sauerkraut trick will not work if you dislike cabbage rather than vinegar – I love cabbage.
Jac wasn’t very happy with how the potatoes turned out – she said she didn’t cook them in a hot enough pan, so they didn’t turn out crispy as planned. She called them “sauteed” potatoes rather than “fried”. I thought they tasted pretty good despite not being crispy. She seasoned them well and I thought the whole meal was lovely!
Incidentally, she didn’t cook the sauerkraut with bacon for this meal because quite unbelievably (well, in our household, anyway!) we were out of bacon.