Don't have time to make your own sauerkraut, follow these tips to make store-bought sauerkraut the star ingredient of your next meal.
Course: Condiment, Side Dish
Cuisine: American, German
3tbspreserved bacon fat
1 tspcaraway seeds
1 tspfresh ground pepper
8Filet Mignon Polish Sausages
Light your grill or smoker and set up for indirect heat. Set temperature to 300 degrees F.
While grill is preheating, melt reserved bacon fat in a large sauté pan over medium heat until melted. Add diced onion to the bacon drippings. Stirring occasionally, cook until translucent, about 5 minutes.
Add apple sauce, brown sugar, caraway seeds, black pepper, and combine thoroughly. Turn off heat.
Drain about 1/2 of the sauerkraut liquid off the sauerkraut and add the drained sauerkraut to the onions.
Spread sauerkraut out evenly on a medium sized baking sheet. The idea is to form just a thin layer in order to ensure maximum exposure to your smoke or charcoal.
Place baking sheet in grill or smoker for 1 hour and allow the wood chunks, pellets, or charcoal to go to work.
Remove sauerkraut from grill or smoker. You’ll notice that all the water has evaporated and the edges of your sauerkraut are slightly crunchy. Place your filet mignon hot links over direct high heat, cooking each side for about 90 seconds.
Place your grilled Filet Mignon Polish Sausages on a bun with a generous portion of our smoked sauerkraut, top with some optional mustard and add a tomato slice or two if you're up for it.
I try to keep things simple and the return on investment of time and effort required to ferment my own cabbage just isn’t worth it, to me. It’s certainly fun to make from scratch so if you have the time and inclination I say go for it. But comparing homemade sauerkraut to what we’ll do here with the store-bought stuff will quickly have you understanding why I just “soup up” the kraut in a bag.
How to Cook Store-Bought Sauerkraut https://www.grillseeker.com/2020/08/how-to-cook-store-bought-sauerkraut/