Ingredients with Measurements:
- 1 pound Frankfurter Würstchen sausages
- 1 pound sauerkraut
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon caraway seeds
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chicken broth
Special equipment needed:
- Slow cooker
Step-by-step instructions:
a. Heat the olive oil in a pan over medium heat.
b. Add the chopped onion and minced garlic to the pan and cook until the onion is translucent.
c. Add the caraway seeds, paprika, salt, and black pepper to the pan and stir to combine.
d. Add the sauerkraut to the pan and stir to combine with the onion and spice mixture.
e. Transfer the sauerkraut mixture to the slow cooker.
f. Add the chicken broth to the slow cooker and stir to combine with the sauerkraut mixture.
g. Add the Frankfurter Würstchen sausages to the slow cooker, making sure they are submerged in the sauerkraut mixture.
h. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the sausages are cooked through and the sauerkraut is tender.
i. Serve the Slow-Cooked Frankfurter Würstchen with Sauerkraut hot.
Time:
Preparation time: 15 minutes
Cooking time: 6-8 hours on low or 3-4 hours on high
5. Temperature:
Low or high setting on slow cooker
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 26g
Carbohydrates: 10g
Protein: 18g
Sodium: 1350mg
Substitutions for ingredients:
- You can substitute any type of sausage for the Frankfurter Würstchen.
- You can use vegetable broth instead of chicken broth to make this recipe vegetarian.
Variations:
- You can add sliced apples or pears to the sauerkraut mixture for a slightly sweet flavor.
- You can add sliced potatoes to the sauerkraut mixture for a heartier meal.
Tips and tricks:
- If you want a thicker sauerkraut, you can drain the sauerkraut before adding it to the slow cooker.
- You can also add a tablespoon of cornstarch to the sauerkraut mixture to thicken it up.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Slow-Cooked Frankfurter Würstchen with Sauerkraut in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Slow-Cooked Frankfurter Würstchen with Sauerkraut in a large serving dish or individual bowls.
Garnishes:
Garnish with chopped fresh parsley or chives.
Pairings:
Serve with a side of mashed potatoes or crusty bread.
Suggested side dishes:
- German potato salad
- Roasted Brussels sprouts
- Green beans with bacon
Troubleshooting advice:
- If the sauerkraut is too sour, you can add a tablespoon of sugar to the slow cooker to balance out the flavors.
- If the sausages are not cooked through, you can continue cooking them in the slow cooker until they reach an internal temperature of 160°F.
Food safety advice:
Make sure to cook the sausages to an internal temperature of 160°F to ensure they are safe to eat.
Food history:
Frankfurter Würstchen is a type of sausage that originated in Frankfurt, Germany. It is typically made with pork and beef and is known for its mild flavor.
Flavor profiles:
The Slow-Cooked Frankfurter Würstchen with Sauerkraut has a savory and slightly tangy flavor from the sauerkraut, with a mild and smoky flavor from the sausages.
Serving suggestions:
Serve the Slow-Cooked Frankfurter Würstchen with Sauerkraut with a cold beer or a glass of Riesling.
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Region: German