Sauerkraut gratin
From kochhexe 16 years ago
- 40 minutes to make
- Serves 4
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 (about 250 BC) ate it, the british, spanish and portugese seafarers hat it on board -and Germans were introduced to sauerkraut by 'karl der Große' (Charlemagne) who got to know it when in Italy (about 800 )he was a great fan.
Ingredients
- one pound cooked sauerkraut shopping list
- one pound cooked potatoes in their jackets shopping list
- 400 gr breast of duck or turkey meat or other piece of boneless poultry shopping list
- 1 onion shopping list
- 2 TBSP goose fat or butter fat (or gee) shopping list
- salt shopping list
- white pepper shopping list
- 1/8 litre Riesling (dry white wine) shopping list
- 1 TBSP flour shopping list
- 1/4 l milk shopping list
- 2 egg yolks shopping list
- 2 to 3 TBSP freshyl grated cheese, Greyerzer or Comté shopping list
How to make it
- 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.
People Who Like This Dish 4
- waterlily Joplin, MO
- pudgy47 Las Vegas, NV
- dtour Somewhere In Florida, FL
- goblue434 Anniston, AL
- absolutgoddess Altoona, PA
- wolfpackjack Raleigh, NC
- kochhexe Butzbach, DE
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The Rating
Reviewed by 4 people-
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...more
dtour
in Somewhere In Florida loved it
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I love the (STUFF) this is a must try. Thanks Jerry
pudgy47
in Las Vegas loved it
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What a great recipe using sauerkraut! Thanks for sharing!
waterlily
in Joplin loved it
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