THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
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July 5, 2013 at 8:42 am
· Filed under Condiments, Recipes, Vegetables-Salads-Herbs
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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.
Drink It
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).
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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.
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Simply delish: bacon and sauerkraut. Photo
courtesy Dietz & Watson. |
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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
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Preparation
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.
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