Sauerkraut, my way. Becker content.

that looks tasty Im gonna try it sometime ...but somethings missing I think......


Sauerkraut : check
Bacon : check
Sausage : check
Beer : ' '
 
Try throwing a couple or three smoked pork hocks(skinned) that have been slow boiled in a small pot with diluted applejuice or cider, 1/4tsp celery seed for a couple hours.
Separate the meat into chunks and throw in with some of the liquid at the end as per your recipe before slow cooking.
This was Grandma Gerwings special addition and much loved.

Not to derail the thread but it got me thinking about her cooking and life.
She was the hardest working, toughest woman I have ever seen. Orphaned at 10 and washed dishes and cloth's for a mining camp in her teens after that.
Served overseas in WW2. RAF in photo analysis, developing and translating wire and wireless messages(fluent german.....maiden name Wizzer). Stayed 2 years after the war stationed in Berlin.
Raised 7 kids and used to work on the farm like a man.
Dad used to tell me stories of her throwing the bales of hay up to HIM to stack on the truck until he was older, there are many other stories like this.

I could never understand how she could knit and darn with the best of them with her giant mitts......seriously I have construction worker/ butcher friends well over 200 pounds that do not have the beefy fingers she had.

Crazy smart too, loved listening/watching baseball while knitting. As a kid I used to test her and anybody coming up to bat, she would know what AAA team he was from and his stat's......any team.
RIP Leona......bet she is still busy up there.

Great recipe and thread, love my German/East European comfort food.

,
 
Moosez45 said:
Epic thread.

Moose
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:eek: Thank you!

exile82187 said:
Now if Becker made a fork and spoon you would be set for life :D
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BK&T doesn't make a fork and spoon, but Becker knives frequently do. ;)

bigbadboom said:
that looks tasty Im gonna try it sometime ...but somethings missing I think......


Sauerkraut : check
Bacon : check
Sausage : check
Beer : ' '
Click to expand...

:D

Brad "the butcher";12136030 said:
Try throwing a couple or three smoked pork hocks(skinned) that have been slow boiled in a small pot with diluted applejuice or cider, 1/4tsp celery seed for a couple hours.
Separate the meat into chunks and throw in with some of the liquid at the end as per your recipe before slow cooking.
This was Grandma Gerwings special addition and much loved.

Not to derail the thread but it got me thinking about her cooking and life.
She was the hardest working, toughest woman I have ever seen. Orphaned at 10 and washed dishes and cloth's for a mining camp in her teens after that.
Served overseas in WW2. RAF in photo analysis, developing and translating wire and wireless messages(fluent german.....maiden name Wizzer). Stayed 2 years after the war stationed in Berlin.
Raised 7 kids and used to work on the farm like a man.
Dad used to tell me stories of her throwing the bales of hay up to HIM to stack on the truck until he was older, there are many other stories like this.

I could never understand how she could knit and darn with the best of them with her giant mitts......seriously I have construction worker/ butcher friends well over 200 pounds that do not have the beefy fingers she had.

Crazy smart too, loved listening/watching baseball while knitting. As a kid I used to test her and anybody coming up to bat, she would know what AAA team he was from and his stat's......any team.
RIP Leona......bet she is still busy up there.

Great recipe and thread, love my German/East European comfort food.

,
Click to expand...

I'll have to try that sometime. Sounds like an amazing person, I would have loved to have met her.
Thank you. :)
 
I would like to thank you sir for an excellent meal. (I did add a little mustard powder and garlic - simmered for 8 hours)

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1095 Cro Van Spork !!! We need one of these !!

That meal looks damn tasty. I just ate & my mouth is watering !!! LOL
 
I wish I could share the Juergensen family sauerkraut recipe, but it's a closely guarded secret, passed down from generations (and gives the worst gas).
 
Looks good. I'll have to make my own sauerkraut, and try that out on the family. I have just the knife for slicing the cabbage.
 
I've been hankerin for some sauerkraut for a couple weeks now and you just put me over the edge. Thanks for sharing! :thumbup:
 
Tankerwolf said:
I would like to thank you sir for an excellent meal. (I did add a little mustard powder and garlic - simmered for 8 hours)

IMG_1318_zps4a2c7932.jpg
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Looks excellent. Glad you liked it!

kmj153 said:
I wish I could share the Juergensen family sauerkraut recipe, but it's a closely guarded secret, passed down from generations (and gives the worst gas).
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Ehh, I don't have any secret recipes. :D

tjswarbrick said:
Looks good. I'll have to make my own sauerkraut, and try that out on the family. I have just the knife for slicing the cabbage.
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Thank you! I wonder what that knife could possibly be? ;)

bkoregon said:
I've been hankerin for some sauerkraut for a couple weeks now and you just put me over the edge. Thanks for sharing! :thumbup:
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Glad to be of service! Hope you like it!
 
Just finished prep on this recipe and time to let it sit. Thanks for sharing this recipe it looks delicious!
 
JustAFleshWound said:
Hello guys, this is how I make sauerkraut. If I had a nickel for every sauerkraut hater that has been converted by this recipe; I'd be able to recoup my losses from making sauerkraut for everybody. Anywho, this is my recipe; with lots of photographs for your enjoyment.

Ingredients:
2 lbs of sauerkraut*
2 lbs of Polska Kielbasa
1 lb of bacon
1 pt of chicken stock
1 medium sized yellow onion
salt and pepper to taste
*Make sure it's real. Real sauerkraut has no vinegar.

Procedure:
Slice bacon into 3/8 inch wide pieces. Then, put it in a pan over medium high heat.
While that's cooking, slice the onion.
When the bacon is pink and tender:
Add the chopped onion.
It will take a while for that to cook, so while we wait we'll rinse the sauerkraut. This is absolutely critical to this recipe's success.
Put the sauerkraut in a colander and rinse it for two minutes with cold running water from the tap.
After you rinse the kraut, slice the sausage with your preferred BK&T knife. This will impart the classic Becker metallic flavor. ; )
When the onions and bacon look translucent crisp:
Add the sausage.
When it looks browned:
Put everything in a crockpot.
Set that on high heat for 1-12 hours.
And then eat it
Thanks for looking, hope you enjoy!
Addendum: This serves 8, and is a whole meal.
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Condensed, to print on 1 sheet.

Made this myself. It's been in the basement fermenting for 6 weeks. Cookin' it up this weekend!



Recipe said "using a sharp knife" so I used a convexed, freshly stripped BK7. Did a nice job jump-starting the patina.

 
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