Sauerkraut and Smoked Sausage with Potatoes & Apples
Welcome to Greg's Kitchen / Greg Kantner @gregskitchen
Subscribe ►
► WEBSITE:
► FACEBOOK:
► PRIVATE FACEBOOK GROUP:
► INSTAGRAM:
PRIVATE FACEBOOK GROUP for my followers:
Sauerkraut and Smoked Sausage with Potatoes & Apples
Sauerkraut had never been one of my favorite dishes growing up. But as I have gotten older, I have come to like and appreciate the benefits of it. Especially when making my own and having all those probiotics to help with gut health. I put this dish together for New Years day and it turned out very good. I know it won't be an only New Years day dish. This one will go into my menu of dishes to make quite often. Let me know what y'all think of my version. Have a great day.
_______________________________________________________________________
Find more recipes and videos on my website:
_______________________________________________________________________
Ingredients:
1 package of smoked sausage
Olive oil
1 tablespoon butter
1 onion cut in 1/2 inch moons
2 apples sliced about 1 inch thick
2-3 red potatoes (can use russet if you want)
1 quart Sauerkraut
1 cup apple juice
1/4 cup brown sugar
salt/pepper to taste
Put the olive oil in medium high heated pan.
Slice sausage in 1/2 - 1 inch thick pieces and place in oil to brown.
Remove from pan and set aside.
Add the onions to the pan and brown 2-3 minutes
Now add the apples and potatoes and cook for a couple minutes
Add the sour kraut apple juice and brown sugar. Cover and let simmer for 20 minutes covered.
Uncover and nestle the sausages into the kraut.
Cook uncovered an additional 20 minutes or until the liquid is absorbed and the potatoes are tender.
Salt and pepper to taste.
_______________________________________________________________________
Get/Print the recipe ►:
_______________________________________________________________________
Ideas of what I use:
Greg Kantner / Greg's Kitchen
Note: Some of the above links are affiliate links, meaning at no additional cost to you, we may receive a commission for your click through and purchase.
Sauerkraut Old World: Fermented
Load up your system with natural probiotics and eat fermented sauerkraut Old World Style. Easy to make and it stays crisp and is delicious.
Update: In the past several years I keep a gallon of sauerkraut fermenting at a time so that we can have it consistently. My favorite method is plain green cabbage, enough to fill a gallon sized crock or two 1/2 gallon jars with airlocks. I have found that my best sauerkraut is made with 6 tbls of salt per gallon. And I add 4 tbls of our chili sauce per gallon to spice it up. I let it ferment anywhere from 2-4 weeks and after I refrigerate.
Preserve Your Cabbage the Old-fashioned Way | Homemade Sauerkraut Recipe
Even if you don't grow your own cabbage, it's easy to find it on sale at the store. Use this old-fashioned method to preserve your cabbages and make the best homemade sauerkraut-- it's easy to customize and you only need 3 ingredients (spoiler alert-- one is water)! *CLICK SHOW MORE FOR RECIPE*
SUPPLIES:
Redmonds Real Salt:
Glass Weights:
Trellis & Co Fermenting Lids and springs:
Airlock lids:
Kraut Stomper Tool:
Fermenting Crocks:
My Garden Hod Basket (in the background of this video):
How to Use a Fermenting Crock:
???? *NEW* The Old Fashioned on Purpose Planner: A Planner for Homesteaders, BY Homesteaders! prairieplanner.com
???????? Old-Fashioned on Purpose T-Shirts & Hats!
???? LIVE OLD-FASHIONED ON PURPOSE:
+ The Prairie Homestead Cookbook:
+ Learn How to Cook Like a Homesteader:
+ Learn How to Can (Safely!):
???? OTHER PLACES WE HANG OUT:
+ The Old-Fashioned on Purpose Podcast:
+ The Prairie Homestead Blog:
+ Follow Along on Instagram:
???? RECIPE: How to Make Sauerkraut
Yield: 1 quart
NOTE: You’ll only need one quart-size jar for one medium- sized head of cabbage.
Ingredients:
+ 1 head green cabbage
+ 1 tablespoon fine sea salt
Instructions:
1. Wash the cabbage and remove any wilted outer leaves.
2. Quarter the cabbage, remove the core, and slice the cabbage into thin strips. (I shoot for around 1/4 wide.) Try to make the strips as uniform as possible, but don't feel like they have to be perfect. Oh, and side note, you might want to avoid the temptation to use a food processor for this step. I find it quickly winds up being cabbage puree.
3. Place the strips in a large bowl, and sprinkle sea salt over the top.
4. Allow the cabbage to sit for 15 minutes or so, and then start mashing. There isn't a right or wrong way to do this — just use your hands, a mallet, or whatever blunt object you can find to mash/knead/twist/press/crush the cabbage. The goal is to get the juices flowing.
5. Mash/knead for about 8 minutes. Hopefully by the end of this process, you'll have a lovely pool of salty cabbage juice sitting in the bottom of your bowl. Taste the brine, and add more salt if necessary. The brine should taste quite salty, like sea water.
6. Place a couple handfuls of cabbage into the jar, then thoroughly pack down with a wooden spoon. The goal is to eliminate as many air bubbles as possible.
7. Repeat the packing and mashing until the jar is full — just make sure to leave about 2-inches of headspace at the top.
8. If there is enough liquid flowing from your cabbage to cover it completely, congrats!
9. If you need more liquid, dissolve 1 tablespoon fine sea salt in 4 cups water. Use this brine to top off the jar. This is important, because if you don't completely submerge the cabbage in liquid, it's susceptible to mold and other gunk.
10. Cover the exposed cabbage with brine, leaving 1-inch of headspace at the top. If you’re having troubles with the cabbage floating to the top, you can weigh it down with a glass weight, or even wedge a piece of the cabbage core on top to hold it down. Any cabbage that is exposed will need to be thrown away, but you were going to toss the core anyway, so it's no big loss.
11. Affix a lid or airlock to the jar (fingertip tight), and set aside in a room-temperature location, out of direct sunlight, for at least one week.
12. Place a small plate under the jar, as they have the tendency to leak a bit and spill over.
13. After a few days it’s a good idea to “burp” the jar once a day, to release pent-up gas.
14. Taste and smell your kraut after one week. If it's tangy enough for your tastes, move to the refrigerator for storage. If you like a bit more tang, allow to ferment for a bit longer.
Classic sauerkraut in 5 minutes for GUT health | How to make homemade sauerkraut
When life gives you cabbage, you make sauerkraut — and homemade sauerkraut is a world apart from the stuff that comes from the grocery store.
Please follow my easy recipe and definitely try it making at home.
Sauerkraut is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves. It is one of the best-known national dishes in Central Asian countries as in Germany.
Help support the channel by leaving a tip:
How to make homemade sauerkraut?
Ingredients:
1 white cabbage, cored
1 carrot
3 tbsp sea salt
1 tsp peppercorns
celery
bay leaf
cilantro
Timecodes:
00:00 Intro
00:08 Shredding cabbage and carrot
01:30 Mixing cabbage and salt
02:49 Adding cabbage into the jar
05:16 Checking cabbage after 24h
Song: Ikson - Cloudy
Music promoted by Vlog No Copyright Music.
Video Link:
#healthyfoodrecipes #sauerkraut #sauerkrautrecipe #howtomakesauerkraut #healthfood #germansauerkraut #cookingchannel #cookinglifehack #centralasianfood
How To Make Old Fashioned Sauerkraut (Part 1)
Easy links to connect with me and see what else is going on with Little Village Homestead. If you like my videos please be sure to like and subscribe... Happy Homesteading...
Amazon Shopping Link:
Visit my Facebook page:
Visit my Website:
Go to all my videos:
Channel Homepage:
Donations are always welcome and will be used to keep producing videos...Thank you so much for all your support..
Contact me: americandreamtrucking@yahoo.com
Snail Mail :
Renea wayna
P.O. Box 422
Kaleva, MI.
49645