Recipe

Sauerkraut Gratin Recipe

	Kochhexe / All my dishes 1 year, 9 months ago although people like to call us 'krauts' - we Germans do not eat that much kraut - and we, unfortuntely, did not invent it.the Greek physician Hippocrates (460-370 BC) wrote about the healing effects of kraut, the chinese labourers at the big wall (a... More Prep:40m Cook:40m Servings:4	Kochhexe
	this puts sauerkraut in a different perspective

Does this look good? Yeah! / Nope

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Ingredients

one pound cooked sauerkraut

one pound cooked potatoes in their jackets

400 gr breast of duck or turkey meat or other piece of boneless poultry

1 onion

2 TBSP goose fat or butter fat (or gee)

salt

white pepper

1/8 litre Riesling (dry white wine)

1 TBSP flour

1/4 l milk

2 egg yolks

2 to 3 TBSP freshyl grated cheese, Greyerzer or Comté

Directions

is best if sauerkraut is cooked day before:

sauté chopped onion in goose fat or butterfat or gee, add raw sauerkraut, stirring at medium heat, add 2 juniper berries and 1 bay leave, season with a dash of salt, some white pepper and sugar, add about 2 cups any liquid such as water (ugh!), white wine, cidre, beef broth), cook at medium heat for abou 40 to 60 minutes.

now to the gratin:

wash and pat dry meat

slice thinly

heat 1 TBSP of goose or other fat,

fry slices of meat quickly on both sides

remove from pan, salt and pepper

heat remaining fat

add onion, stirring until onion is translucent

dust with flour, stir

add riesling, stirring continuously

then add milk, stirring leaving it to cook for about 5 minutes

remove from heat, whisk in eggyolks

pre-heat oven to 180°CENTIGRADE

peel cooked potatoes, slice thinly

layer potatoes with kraut and slices of poulty in oven-proof baking dish

cover with sauce and sprinkle cheese on top

leave in oven at 160 °C for 30 minutes

another ten minutes at 220°C to get golden-brown crust

this tastes good with either a glass or two of a well-chilled Riesling or a nice, coooold beer.

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Comments

nlo209 1 year, 9 months ago said:
I love sauerkraut and I know it is good for me. This sounds like a delicious way to serve it. Thanks

wolfpackjack 1 year, 9 months ago said:
I love sauerkraut, but usually only have it on "dogs". Thanks for the post, looking forward to trying this. Thanks for the history lesson.... so much one can learn if one just opens their eye, ears and heart... thanks. dave

dtour 1 year, 9 months ago said:
I do not like Sauerkraut,never have, but my beautiful 85 year old Mum does. Your Sauerkraut Gratin sounds like something she'll enjoy. I'm printing it out to take over to London for my visit with her. Thank you as I love to cook special things for her while I am there. This sounds so good that I might be tempted to eat some!

pudgy47 1 year, 8 months ago said:
I love the (STUFF) this is a must try. Thanks Jerry

waterlily 10 months, 1 week ago said:
What a great recipe using sauerkraut! Thanks for sharing!

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