Ingredients with Measurements:
- 4 smoked Frankfurter Rippchen (about 1 pound)
- 1 pound sauerkraut
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 tablespoon caraway seeds
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup chicken broth
- 1/4 cup white wine
Special equipment needed:
- Large pot or Dutch oven with lid
- Tongs
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic and sauté until softened, about 5 minutes.
3. Add the sauerkraut, caraway seeds, salt, and black pepper to the pot. Stir to combine.
4. Pour in the chicken broth and white wine. Bring the mixture to a simmer.
5. Place the smoked Frankfurter Rippchen on top of the sauerkraut mixture in the pot.
6. Cover the pot with a lid and transfer it to the preheated oven.
7. Bake for 45 minutes to 1 hour, or until the Frankfurter Rippchen are heated through and the sauerkraut is tender.
8. Remove the pot from the oven and use tongs to transfer the Frankfurter Rippchen to a serving platter.
9. Spoon the sauerkraut mixture over the Frankfurter Rippchen.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 420
Fat: 28g
Carbohydrates: 16g
Protein: 22g
Sodium: 1890mg
Sugar: 5g
Fiber: 6g
Substitutions for ingredients:
- Smoked sausage or kielbasa can be substituted for the smoked Frankfurter Rippchen.
- Beef broth or vegetable broth can be substituted for the chicken broth.
- Apple cider vinegar can be substituted for the white wine.
Variations:
- Add sliced apples or pears to the sauerkraut mixture for a sweet and tangy flavor.
- Top the dish with crumbled bacon for added flavor and texture.
Tips and tricks:
- Be sure to use tongs when handling the hot pot and Frankfurter Rippchen.
- If the sauerkraut mixture seems dry, add more chicken broth or white wine as needed.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the leftovers in a microwave-safe dish and heat in the microwave for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the Smoked Frankfurter Rippchen with Sauerkraut on a large platter with a garnish of fresh parsley.
Garnishes:
Fresh parsley
Pairings:
This dish pairs well with a cold German beer or a glass of Riesling.
Suggested side dishes:
- German potato salad
- Roasted Brussels sprouts
- Mashed potatoes
Troubleshooting advice:
- If the sauerkraut is too sour, add a pinch of sugar to balance the flavors.
- If the Frankfurter Rippchen are not heated through after 1 hour, continue to bake them until they are hot.
Food safety advice:
- Be sure to cook the Frankfurter Rippchen to an internal temperature of 165°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Smoked Frankfurter Rippchen with Sauerkraut is a traditional German dish that originated in Frankfurt. It is typically served with boiled potatoes and mustard.
Flavor profiles:
This dish is savory, tangy, and slightly sweet.
Serving suggestions:
Serve the Smoked Frankfurter Rippchen with Sauerkraut as a main course for a hearty German-inspired meal.
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Region: German