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Transylvanian Baked Sauerkraut

post #1 of 16
Thread Starter 

Goood Eeevening! :biggrin:

 

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 :biggrin:)

 

Whether you're just checking it out or possibly making it down the road, Enjoy!  Beer.gif

 

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


Edited by JP61 - 4/11/16 at 9:17am
post #2 of 16
That looks really tasty JP, very nice ! icon14.gif
post #3 of 16

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

post #4 of 16
Thread Starter 

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. :th_crybaby2:

 

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


Edited by JP61 - 4/10/16 at 7:38pm
post #5 of 16
Thread Starter 
Quote:
Originally Posted by WaterinHoleBrew View Post

That looks really tasty JP, very nice ! icon14.gif

 

Thank you!

 

Quote:
Originally Posted by BDSkelly View Post
 

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

 

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? :hit: 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!


Edited by JP61 - 4/10/16 at 7:35pm
post #6 of 16
Thread Starter 

Gonna try and save the day. 51.gif

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.


Edited by JP61 - 4/10/16 at 9:48pm
post #7 of 16
Thread Starter 

Yes! 

Had a small second serving for testing purposes :biggrin:

2thumbs.gif Now I'm pleased with the result.

post #8 of 16

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

post #9 of 16
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post
 

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

 

:biggrin: 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! 

:beercheer: 


Edited by JP61 - 4/10/16 at 9:26pm
post #10 of 16

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

post #11 of 16
Thread Starter 
Quote:
Originally Posted by CrazyMoon View Post
 

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

 

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 :biggrin:

post #12 of 16

What a great dish! I would love this.

 

Points for great qview!

 

Disco

post #13 of 16

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

post #14 of 16
Thread Starter 
Quote:
Originally Posted by Disco View Post
 

What a great dish! I would love this.

 

Points for great qview!

 

Disco

 

 

Quote:
Originally Posted by GaryHibbert View Post
 

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

 

Thank you guys!

 

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

post #15 of 16

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

post #16 of 16
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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