By The Krautfather Main Dishes
September 24, 2012
2 pounds fresh Frank's kraut
1 quart chicken stock
1 bottle Riesling
1 shredded onion
1 bay leaf
1/2 pound small white seedless grapes
white sausages, 3/4 pound
thick smoked bacon, 1/2 pound
2 pounds potatoes (peeled ,cooked ,hot)
1Rinse the Frank's kraut very well with plenty of water
2In a preferably earthenware pot mix the rinsed Frank's kraut, the grapes (no stems please),the chicken stock and the bay leaf; bring to boil for 3-4 minutes.
3Add the wine (start with half the bottle) and let it simmer for another 4-5 minutes
4In a frying pan, with a bit of butter, put the shredded onion to fry until it becomes glazed.
5Add to the simmering Frank's kraut, mix well. Salt to taste and maybe a bit of sugar (1 tsp, max) to reduce acidity and increase taste
6Allow to simmer for another 5 minutes, adding wine if it becomes to dry.
7Serve with cooked white sausages, cooked thick bacon and a nicely chilled Riesling. Don´t forget the potatoes and a little German mustard. Guten Apetit und Prost!
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