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More German Recipes 

Eisbein
with Crockpot Sauerkraut

Beef Schaschlik

This is a traditional dish for Berlin and other areas in
Northern Germany.

 

Our German Recipe Cookbook

Another great
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Ingredients:

1 large jar of Sauerkraut . (approx. 3cups)
4 cups beef stock
1 cup a amber or dark beer (optional)
2 apples cut in small chunks
1 medium diced white onion. ( about 1 cup) or 2 tablespoons dried onion
2 Cured l Pork Knuckle or, 4 Ham hocks

2 teaspoons caraway seed
2 teaspoons juniper berries
3 bay leaves

Optional
2 smoked sausages

printer friendly           Metric Conversion Chart


 

Directions:

 

I rinse the juice off the kraut. The reason is that it tends to get stronger when simmered for a long time.

I use older apples if they need to be used up

Some times I will grate them if I don't want any chunks in the kraut.

Sometimes I will dice them.

Either fresh onions or dried chopped onion flakes work.

I added all the ingredients into the crockpot and simmered for 8 hours.Depending on the size of your crockpot you may have to adjust the amounts. This is a pretty flexible recipe.


A great plan is to start it in the morning and it will be ready by dinner.

A traditional side dish to serve with this is Erbsenpüree

a green pea puree.

Go here for the recipe for Erbsenpüree

 

 

Product Links and more Recipes

In USA

KitchenAid KHB100ER Hand Blender, Empire Red

 


Chicken Schaschlik

Mushroom Rouladen

 
 

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Last updated July 10, 2018