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WhiteTrash BBQ -- Real Pit Barbecue from New York City. This is the story of a fire obsessed guy, living in Brooklyn, with a dream of producing award winning, competition busting, real Barbeque. Come live the dream as I compete around the country in the KCBS Championship Barbecue circuit.

Sunday, November 05, 2006

BBQ Side Dishes: Sweet Latvian Suerkraut

I found this recipe posted by Stacey over at Just Braise. It looks great. While this recipe doesn't really lend itself to barbeque, it has my mouth watering. Enjoy.

Serves 4. Prep time= 30 min. Cook time= at least 2 hours.

  • 1- 32 oz bag sauerkraut (or equivalent jar)
  • 2 medium-sized carrots, shredded
  • 1 apple or pear (sweet and juicy apple or slightly sour: from fuji to grannysmith), chopped
  • 1 medium white onion, chopped
  • 3 Tbl brown sugar
  • 1 Tbl paprika
  • ½ cup apple cider, apple juice, or beer
  • 1 package (2 12-inch) kielbasa (I used turkey kielbasa for this one)
Please, don't waste your time, money and taste buds on the fake stuff! go get some real kielbasa like they sell at Eagle Provisions in Brooklyn! It will make a huge difference in the final flavor of this dish.

Cooking Instructions:
  • Turn on the broiler and begin to warm a saucepot on the stovetop, medium heat.
  • Put the kielbasa on a pan with juices. Slice down the center. Broil about 10 min or until the top opens, juices bubble, and the skin darkens.
  • While kielbasa is cooking, add 1 Tbl butter to the saucepot. Add onions and saute 5 min. Add carrots and apple. Saute 10 min.
  • Remove kielbasa from oven while this is warming.
  • Add sauerkraut, brown sugar, paprika. Stir well.
  • Cut kielbasa into bite-sized pieces. Add to pot, stir. Turn heat to medium-low, leave slightly uncovered, allow to cook at least 2 hours. The longer you can stand, the better, allowing the aroma fill the home. Stir periodically. Serve with true hearty and flavorful rye or pumperknickle bread, preferably from Latvia, buttered and toasted.
  • Note: If you will be cooking this more than two hours, check at least 1 time every half hour. Add more juice if 'kraut appears too dry.
  • NOTE: I have received many an angry phone call from uncles and grandma: "Where is the caraway???" Well, I don't really like caraway in my sauerkraut. But you may add 1-1/2-2 Tbl to your dish.
Stacey, I'll be adding the caraway seeds. I love them!


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