Good idea! I was planning to try a new experiment: sauteeing a can’s worth of sauerkraut in garlic herb butter, perhaps with some chopped braunschweiger stirred in. I take it I should drain the sauerkraut before tossing it in? Anyone have any suggestions for improvements? Other than “Good grief, don’t do it!”
Might want to rinse it but yes, drained even squeezed dry. Caraway seeds!
“Good grief, do it! Sautéed sauerkraut is fantastic!”
Thanks! Should I simmer it on low for an extended period, or just heat it up?
The braunschweiger will melt and disappear if you cook it longer that ‘warm’. Simmer the 'kraut for a few, toss in the 'schweiger, stir, plate.
(Although, breaded fried braunschweiger doesn’t mind getting hot.)
Thanks. Although if I cook it long enough for the braunschweiger to melt away, it should still flavor the sauerkraut, right?
ETA: Hey, breaded fried braunschweiger sounds good too. I have to confess, for whatever reason, I don’t believe I’ve ever eaten sauerkraut before, so this will be interesting to say the least. I’m a big fan of liverwurst and braunschweiger, though.
Yeah.
Good enough, then. On a related note, a sandwich of liverwurst and cheddar or havarti cheese on bread spread with bacon jam and mustard is hella good.
I hate sauerkraut, but thank you guys.
Swap in kimchi for the sauerkraut.
Freedom salad.
Open a window first. The meal will be fantastic, but the cooking will be … aromatic.
Onions! I do something similar with sauerkraut, only I carmelize some thin-sliced onions before I add the kraut. I chop up some sausage like bratwurst and add it to the mix, along with a chopped up baked potato (good way to use up leftover baked taters). It’s one of my simple go-to weekday meals for myself if no one else in the house is eating dinner with me.
That may not be a bad thing-- it’ll still flavor the kraut, kind of like dissolving anchovies into Pasta Puttanesca sauce.
If you’re having fun with sauerkraut, you know what goes well with that?
Ummmmmmmmmmmm… Er. Well, then.
At least it wasn’t fish heads.
Are you saying pork isn’t super-duper good? Because that’s just crazy talk. It’s the meat of kings!
ETA: I do in fact want to know how melting Braunschweiger into sauerkraut works out.
I’d say it was the extreme close-up of bacon fat blobs that gave me pause. Some things are better left not closely examined.
ETA: On the other hand, cooking a few strands of bacon, then sauteeing the onions in the bacon fat, then adding the sauerkraut, might turn out amazing. Wouldn’t even need the garlic herb butter and braunschweiger.
Substitute the word ‘might’ with ‘would definitely’ and you’re 100% correct.
yes! and substitute the word “few” with “many”
Adding to today’s grocery list: onion, bacon, more cans of sauerkraut…
I don’t think I’ve ever seen sauerkraut in cans. I’ve always seen it in jars like pickles. And, just like pickles, the better stuff is found in the store’s fridge case, not on a shelf.
My general attitude to vegetables in a can is that they all taste like cans, not like vegetables. Perhaps that’s not true of sauerkraut, but I see no reason to take that chance.