Transylvanian Baked Sauerkraut

Discussion in 'Pork' started by jp61, Apr 10, 2016.

  1. jp61

    jp61 Master of the Pit SMF Premier Member

    Goood Eeevening! [​IMG]

    I hear even Dracula loves SMF and all the smoked goodies here!

    Haven't made this dish in years. Also haven't made any sausage or bacon for awhile, so...

    Our West Side Market in Cleveland, recently added Sundays to their schedule. Wow, the crowd, seemed like they were giving stuff away for free. Picked up some Hungarian double-smoked bacon and sausage. Wanted to get some good bread, but, with all those people there I said, forget it. Picked up a loaf of Italian on the way home. (which is also good [​IMG])

    Whether you're just checking it out or possibly making it down the road, Enjoy!  [​IMG]



    Ended up using three jars of kraut

    \

    Chopped sweet onion


    Finely chopped garlic


    Double smoked Hungarian bacon and sausage


    Saute onion with salt and black pepper


    Add the paprika



    Add pork, season with salt and pepper and brown. I used 1.5 lbs of pork




    Cook bacon till it starts rendering fat


    Add sliced sausage



    9.5 x 13.5 x 2


    Rinse to taste and squeeze somewhat dry 


    Bottom layer of kraut


    Add the cooked bacon, sausage and all or part of pan juices 


    Another layer of kraut and the parboiled rice on top (rice not shown here)


    Add pork mixture with pan juices 


    I won't add rice like this again unless it's instant rice (see couple of steps above)


    After last layer of kraut add 1 cup of water (very important)


    Add sour cream


    Spread evenly 


    Bake 1.5+ Hrs at 325°F till golden brown

     
    Last edited: Apr 11, 2016
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    That looks really tasty JP, very nice ! Thumbs Up
     
  3. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Never seen it before... But want to try it!  point b
     
  4. jp61

    jp61 Master of the Pit SMF Premier Member

    Didn't add enough water, about 1/4 cup I think ( should be minimum 1 cup) thus it ended up a bit on the dry side with the rice somewhat under cooked. [​IMG]

    Still pretty tasty though. Usually it's even better the next day. 

     
    Last edited: Apr 10, 2016
  5. jp61

    jp61 Master of the Pit SMF Premier Member

    Thank you!
    To be on the safe side, the rice should be parboiled (box says it is) for a bit (I didn't the last time and it was fine) and the kraut not having the daylight squeezed out of it? [​IMG]  I don't remember which brand, but I did use a different kraut the last time if that has any bearing on the outcome.

    Thank you!
     
    Last edited: Apr 10, 2016
  6. jp61

    jp61 Master of the Pit SMF Premier Member

    Gonna try and save the day. [​IMG]

    It was still pretty warm, so I added 1 cup of hot water to it, covered it with foil and back in the oven for awhile.

    edit: baked another 60 min with the last 15 uncovered.
     
    Last edited: Apr 10, 2016
  7. jp61

    jp61 Master of the Pit SMF Premier Member

    Yes! 

    Had a small second serving for testing purposes [​IMG]

    [​IMG]  Now I'm pleased with the result.
     
  8. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Man, that looks great and right in my wheelhouse. How much Rice and would it not do better as the bottom layer, soaking up juices and fat?...JJ
     
  9. jp61

    jp61 Master of the Pit SMF Premier Member

    [​IMG]  Good question Chef!

    I mostly just eyeball everything but, I'd say it was close to 1 cup. Yes it would. My problem was that I almost totally forgot to add the water (very important). Remembered right before going in the heat and for some reason (brain fart?) didn't add nowhere near enough. But, in the end it all worked out good.

    Tastes great too Chef!

    Give it a shot, I'm pretty sure you'll like it.

    Thank you! 

    [​IMG]  
     
    Last edited: Apr 10, 2016
  10. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    NH
    JP61, Nice looking casserole ! I could live on that .
     
  11. jp61

    jp61 Master of the Pit SMF Premier Member

    Thank you much, CrazyMoon!

    It is good stuff, not diet food though that's for sure. 

    The last time I made this, I took some to work for lunch. Nuked it for a bit, then sat down to eat. The pleasingly unfamiliar aroma filled lunch room got everyone's attention. Wasn't sure if I was gonna make it outta there alive [​IMG]
     
  12. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    What a great dish! I would love this.

    Points for great qview!

    Disco
     
  13. garyhibbert

    garyhibbert Smoking Guru OTBS Member SMF Premier Member

    Hey JP.  Your dish doesn't contain anything that I don't love--its just gotta be great.  I'm definitely going to try it real soon.

    And yes, there is a big difference in different brands of kraut--I found that out the hard way.

    POINTS for a great recipe and great post.

    Gary
     
  14. jp61

    jp61 Master of the Pit SMF Premier Member

    Thank you guys!

    It's worth trying at least once. Obviously it doesn't have to be made with Hungarian sausage or bacon.
     
  15. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I have to say my two favorite Sauerkraut brands are Krakus which is a bit mild and the sharper Silver Floss...JJ
     
  16. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Wow! Not sure how I missed this, glad I caught it. I know this is going into the recipe box! Have plenty of homemade sauerkraut ready to use.

    Point!
     

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