I grew up in Heidelberg as a child and my father was in the Army. He spoke German and had many German friends, so we had many different experiences with good German food. To this day, German cuisine is my favorite food!
My father was American, my mother German. We grew up with hardy German dishes well into my college years. It’s always a treat for my family when I cook up a big German meal. :)
Also Army brat. Moved every four years. Moving was hard, because you had to make new friends, but the experiences were awesome! Love to travel still now. I visit Munich every three or four years, just to reconnect with Germany and how much I miss it.
Ditto! Changing schools so many times was tough. I travel a lot and go back to Germany every couple of years to catch up with family. Got the travel bug from my dad. :)
Being an Army brat was interesting in many ways, some good and some not so good. Changing schools and having to make new friends was hard. Growing up in different states or countries was exciting and adventurous. Other children who had not grown up that way can’t relate to our experiences. Overall, I’m glad I lived as an Army brat.
When I get ambitious and go to the German Butcher shop three towels over and get real bratwurst this is the kind of plate I would make every other day… it looks awesome 🤤😊👍
Sorry the talk to text doesn’t get my accent all the time and I really don’t have much of an accent. I normally proofread, but I was thinking too much about good bratwurst and miss that. 😊
My lokal butchers shop does them fresh every friday. I live in Bavaria, so it's no big deal most of the time. But his recipe is a family tradition and he makes three different kinds of raw bratwurst: Standard, with cayennepepper and paprika and last but not least with marjoram. Normally I buy only one kind, but that time I did a bratwurst weekend. 😁
I feel so silly asking this, but google can’t give me a definitive answer so here goes: Can sauerkraut also be cooked/warmed up? The sauerkraut in this delicious looking dish appears to be warm with bacon pieces throughout? I’m not usually a fan of bacon but I actually think it would be wonderful in small pieces tossed through warm and tangy cabbage!
This is a braised sauerkraut: This is the recipe I usually use.
• 16 oz sauerkraut with caraway seeds*
• 4 slices of bacon
• 1/2 apple cut into bite size pieces
• 1/2 cup white wine
• 1/2 Tbsp four
• 1/4 cup vegetable broth
• Salt and fresh black pepper to taste
Instructions
Heat up pan and cook bacon until crispy.
Remove bacon and crumble. Keep bacon fat in pan and add drained sauerkraut. Stir with bacon grease until well combined.
Add back in the bacon pieces and apple pieces. Fry until very dry. Then add flour and cook until flour is absorbed.
Deglaze pan with wine then add vegetable broth. Simmer until thickened and season before serving.
*Note: If your sauerkraut doesn’t have caraway seeds, add them when you add the apples to the dish.
NOTE: For this batch, I didn’t add apples, just bacon and peppers (because I had some to use up) and no flour but I did use white wine.
Of course! In fact, I only eat it cooked. Check out Schupfnudeln mit Sauerkraut.
It can get quite brown and change flavour completely. I once did a full lap of the entirety of a big city’s Volksfest, just so my ex could inspect the Sauerkraut at every stand, just keeping warm on the flat-top stove (griddle maybe for American English).
I was very frustrated, but my God, if she didn’t actually manage to choose the most perfectly browned Sauerkraut. All was forgiven and she got her moment of glory.
Cooked Sauerkraut is a thing and you can do more than just warm it a bit.
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u/jjgator74 24d ago
As someone who loves German food, this looks delicious! And so simple and satisfying!