Kraut And .....

Cambria County Recipes
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Kraut And .....

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Kraut and Weiners

This is the way my mother-in-law (according to my late husband) prepared kraut. He taught me to make it this way as well. She was born and lived in Cambria County her entire life,,,Her name was Alice Dunmyer Brandt. She was German and Irish. My late husband told me that they always had kraut and pork or wieners for New Years Day.

Kraut and Wieners

Open Can or Bag of Kraut - Drain off liquid

Place Kraut in Large pan (which has a lid) pour fresh water into pan to cover the kraut and bring to a boil. Heat for about 10 minutes.

Then add the number wieners you want. Bring to a boil again, turn down burner to medium and simmer for 20 to 30 minutes or until the wieners are tender and pop open.

Mix up dumpling dough and drop by spoonfuls on top of the kraut/wiener mixture. Put lid on and cook until dumplings are done. They will not be brown, but cooked.

My late husband used Bisquick for the dumplings, but I am sure his mother made them "from scratch"..

Serve with mashed potatoes and if more bread than the dumplings is desired, serve with "homemade" loaf bread.

Frankie Brandt

Brisket of Beef with Sauerkraut and Dumplings

3 Pounds Brisket of Beef
1/1/2 quarts Sauerkraut
1 Onion, sliced
2 tablespoons Shortening
Salt and Pepper
Dumpling Dough No. 1 (Click for Recipe)

Melt the shotening in a large pan and brown the onion.
Then add the meat which has been well-seasoned with the salt and pepper.
Add the sauerkraut and cover with boiling water.
Cook slowly for 2 hours or until meat is tender.
Prepare the dumplings and cut into squares.
Place the dumplings on top of the meat and sauerkraut.
Cover the pan tightly and cook for 25 minutes.
Serve immediately.

Baked Spare Ribs and Sauerkraut

Spare Ribs (2 to 3 pounds)
Sauerkraut (1 to 1 1/2 quart)
Dumpling Dough No. 2 (Click for Recipe)

Cut spare ribs into portions and place in the bottom of a roasting pan.
Add the sauerkraut, cover the pan and bake in a moderate oven (350° F.) for
1 1/2 hours.
Make the Dumplings and drop by spoonfuls on the sauerkraut.
Cover the pan tightly and finish baking in moderate oven (350° F.) for 30 minutes.

Pig's Knuckles with Sauerkraut and Dumplings

5 Pig's Nuckles
2 1/2 pounds Sauerkraut
Dumpling Dough No. 2 (Click for Recipe)

Clean, scrape and wash thoroughly the pig's knuckles.
Combine with the sauerkraut and cover with cold water.
Cook slowly until the nuckles are tender.
Prepare one-half of the Dumpling Dough No. 2 recipe.
Twenty minutes before serving, drop the dumpling batter by spoonfuls into the
hot sauerkraut. Cover the pot tightly and continue cooking for 20 minutes.
Serve while hot as soon as the dumplings are cooked.

Kraut un Chops

1 Quart Sauerkraut
8 Pork Chops

Cover sauerkraut with water and allow to simmmer for 45 minutes.
Fry the chops until tender and golden brown.
Add the sauerkraut and continue cooking until the kraut has absorbed the
pork drippings and is brown.

Serve with mashed potatoes.

Kassler Ripschen and Sauerkraut

Use young pork loins which have been cured and smoked over a fire
made of sawdust and hickory wood.
Add sufficient water to keep meat from burning and cook over a low flame
until half done.
Add sauerkraut and continue cooking for 3/4 of an hour.

Note: by the term low flame, I would assume a simmer. I would use enough
sauerkraut to cover the meat.

Duck un Kraut

Prepare a young duck for roasting.
Place in a roasting pan and add :
2 quarts of sauerkraut,
1 Cup Water,
3 tablespoons granulated sugar.
Cover and bake until a golden brown and suck is tender.

Serve with creamy mashed potatoes.

Sauerkraut

1 Quart Sauerkraut
2 tablespoons shortening
1 Onion, cut in small pieces
1 raw potato, grated
1 teaspoon caraway seeds

Melt the shortening and add the onion and cook until brown.
Add the sauerkraut and cook for 8 minutes.
Add the caraway seed and potato.
Cover with boiling water and cook for 30 minutes in an uncovered vessel
over a slow fire (simmer).
Cover the kettle and cook 30 minutes longer.
Brown sugar or an apple may be added to give a different flavor.