Recipe of the Week


Prep Time: 3 Hours
Yields: 8 Servings

Sauerkraut is one of the most underrated dishes in the South. Most southerners are reminded of the sour, bitter kraut they were served during their elementary school days, rather than the richly-garnished sauerkraut of Alsace Lorraine, France. Olga Hirsch brought this recipe from that region when she moved to Donaldsonville in the 1940s. It is a classic and well worth the effort! Use a German beer such as the Covington, Louisiana based Heiner Brau to make this dish even better!

3 (32-ounce) jars Vlassic® sauerkraut
½ pound cubed bacon
3 links heavy sliced smoked sausage, cooked
1 ham steak, bone-in and cubed
4 thinly sliced pork chops
2 cups diced onions
¼ cup minced garlic
8 small potatoes, quartered
1½ tbsps flour
salt and black pepper to taste
6 (6-inch) Brats
1 quart chicken stock
1 (12-ounce) bottle beer
1 cup dry white wine
2 small bay leaves
6 juniper berries

The secret to great sauerkraut is removing the sour brine from cabbage. Prior to cooking, rinse product under cold running water 2–3 times and drain well. In a medium sauté pan, cook the onions and garlic until lightly caramelized and set aside. In another medium sauté pan cook the bacon until crispy, crumble the bacon into small pieces, then set aside. In a large Dutch oven, put a layer of sauerkraut, bacon, sausage, ham steak, pork chops, onions, garlic, potatoes, flour, salt and black pepper in the pot. Continue to layer ingredients until all the ingredients are used. Arrange the Bratwurst on top of the other ingredients. Add chicken stock, beer, wine, bay leaves and juniper berries. Cover the pot with a sheet of aluminum foil and then the lid. Bring to a rolling boil and then reduce heat to a simmer. Cover and simmer 1½ hours. You may need to turn the Bratwurst over to ensure that it cooks all the way through. Serve sauerkraut with equal portions of meat.

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