Tuesday, June 23, 2015

Sauerkraut Pie

Sounds a bit...odd, doesn't it?  It isn't quite what you are thinking, but is a kind of Germanic Shepherd's pie, covered with mashed potatoes.  I really cannot remember where I first found the recipe I based mine off of.

1.5 Lb sauerkraut (not juice).  Ideally, of course, you want homemade sauerkraut.
1 onion
1-1.5 lb pork sausage, brats or similar
1-2 lb pork chops, cubed (or an equal amount of ground beef)
1 lb cabbage, sliced finely
4 cloves garlic
1/3 cup white wine
2 tsp caraway seeds
4 tsp paprika
½ cup heavy cream
3 lb potatoes, boiled until cooked 
Salt and Pepper.  Go easy on the salt--the sauerkraut brings its own.

Vegetables as desired--peas, carrots, celery, etc.  Apples could work (add right before putting in the oven).

Brown the pork cubes and sausage in butter, and sauté onion and caraway until onions are soft.  Add sauerkraut, cook until up to heat, and add the cabbage and rest of ingredients.  Allow to cook (covered) until cabbage is done, turn off the heat, and add heavy cream.  Pour in large bowl, casserole dish, etc. cover with your favorite puff pastry, pie crust, or biscuits, or mashed potatoes (making sure steam can escape), and bake at 350 until the crust is golden brown.
I use mashed potatoes--add a touch of the creme, and plenty of butter.

Serve with dilly sour cream

sour cream mixed with dill for serving. 
Figure a couple of Tbsp of dill for half cup of sour cream, plus some finely grated garlic.  Should be made ahead to allow flavours to permeate the sour cream.

(Sorry...no pictures.  I should have thought about that before I ate most of it.)

© John Frey, 2015. The Author of this work retains full copyright for this material.  The recipes, photographs and other contents therein may not be used for any commercial purposes.

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