Sauer Family Meat and Kraut
Ingredients:
- 1 rack of ribs or 2 bone-in short ribs (abt. 2 lbs.) OR
- 1 large coil of fresh sausage (abt. 2 lbs.) OR
- 2 lbs. smoked sausage or bratwurst
- 32 oz. of sauerkraut
- 1 medium apple, peeled, cored, and sliced
- ¼ cup brown sugar
- Salt and pepper to taste
Directions:
- Set your oven to 250-300 degrees. If using ribs, short ribs, or a large fresh sausage coil, season with salt and pepper. Place the meat in an enamel or ceramic roaster with a lid and cook for 2 hours. Remove from oven and spread the sauerkraut over and around the meat. Distribute apples slices and brown sugar over the kraut. Cover and return to the oven for another hour.
- If using smoked sausage or fresh bratwurst, place the sauerkraut in the bottom of the roaster and distribute apples slices and brown sugar over it. Arrange the sausages on top, pushing them down to nestle in the kraut. Cover and roast for 2 hours. Serves 4-6.
When you take it out of the oven, the sauerkraut will have been flavored with the meat juices and the meat will be falling apart delicious.
Add a pork or chicken schnitzel to the menu and maybe top with wild mushroom gravy to make it a jaeger (hunter’s) schnitzel. For a full German dinner, all you need are the recipes below and some pretzels (Pat’s Philly Pretzels or Brotgarten), some grainy mustard, some pickles from Home Ec, and a good beer! Now you’re speaking my language!
Braised Red Cabbage with Apples and Raisins
Celery Root, Radish, and Watercress Salad
Spaetzle with Gruyere and Caramelized Onions
