THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
Also visit our main website, TheNibble.com.
We have a delicious recipe for bacon sauerkraut below, but first a tip: Don’t toss the sauerkraut juice. Not only is it good for you*; if you like the taste of sauerkraut, the juice has the identical flavor.
Drinking sauerkraut juice may sound strange to Americans, but it is a popular digestif and tonic in Belgium, Germany, Scandinavia and elsewhere. You can drink it:
As a glass of juice or a shot
In a vodka cocktail
As a sparkler mixed with club soda
We enjoy drinking a small glass of sauerkraut juice as we eat the sauerkraut itself: with brats, franks, pork loin, etc.
And if you have a store throat, some people swear that sauerkraut juice is the cure (and much tastier than gargling with salt water).
Eat the sauerkraut, drink the juice. Photo © Viktorija | Fotolia.
Cook With It
Cooking/steaming water: Steam brats in the juice.
Marinades: The acids in sauerkraut juice are tenderizers, and great in marinades for pork and poultry. Use it instead of vinegar.
Slow cooking: Add the juice to pork and apples in a slow cooker, or to soups and stews where you’d like a hint of tart and tangy.
Vinaigrette: Replace the vinegar with sauerkraut juice. Add a clove of crushed fresh garlic.
The bacon sauerkraut recipe that follows was a hit at our July 4th festivities. The recipe is from Dietz & Watson, producers of premium deli meats. There are more recipes on the company website.
*Sauerkraut, a fermented food, is an anti-carinogen, digestive aid, immune support aid and probiotic. It’s high in nutrition and very low in calories.
Simply delish: bacon and sauerkraut. Photo
courtesy Dietz & Watson.
BACON SAUERKRAUT RECIPE
Ingredients For 6 Servings
9 slices bacon
3 tablespoons unsalted butter
2 medium onions, chopped
1 garlic clove, chopped
2 pounds sauerkraut, drained (save the juice!) and rinsed
1-1/2 cups chicken stock
1 cup sweet white wine, such as Muscat or Riesling
1/2 teaspoon caraway seeds
2 large Granny Smith apples, peeled, cored, and thinly sliced
1 large red skinned potato (about 3 ounces, peeled and grated)
Salt and freshly ground white pepper
1. COOK the bacon in the butter in a large saucepan over medium heat until crisp, about 3 minutes.
2. ADD the onions and garlic; sauté until golden brown, about 5 minutes.
3. STIR in the drained sauerkraut, chicken stock, wine and caraway seeds.Bring to a boil over high heat.
4. REDUCE heat to medium and cook about 45 minutes, until the stock is reduced by three-fourths.
5. STIR in the apples and potato and cook about 45 minutes more, until the apples and potato are dissolved. Season with salt and pepper to taste.
Please follow and like us:
Comments are closed.
© Copyright 2005-2021 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.