Home › The Principles of Cookery › Sauer Kraut, to Cook

Sauer Kraut, to Cook

Lay a good-sized piece of butter in a saucepan, and let it melt. Put in half the sauer kraut, and lay on this the meat to be made ready with it: either ham or bacon smoked and pared, pork, or any sort of sausage. Over all place the other half of the kraut, pour in a glassful of white wine, and add a little water occasionally to moisten it. Cover the saucepan closely, and let the contents stew gently till the sauer kraut is soft and yellow. When cooked enough, take out the meat. Dredge in a table-spoonful of flour, let the kraut stew half an hour longer, then place the meat again in the saucepan to get quite hot. Stir the kraut now and then with a wooden spoon, and take care that it does not burn. What is left over of the sauer kraut is good warmed up on the following day or a day or two after; it may be served with some other meat. As an accompaniment to smoked meats, roast pork, sausages, etc., sauer kraut may be prepared in the way just described, but without the meat; if so, stir in a thickening of flour and butter before sending to table. It is to be observed that sauer kraut can hardly be cooked too much. It requires at first from two and a half to three hours' stewing.