northwest Sauerkraut to go with Sausage or smoked Fish
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Huego
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« on: Wednesday November 9 2016 14:55:44 AEDT PM »

OK while waiting AND by popular demand I attach GOOD sauerkraut recipes for y'all.

This is an anerobic fermentation process (done without air) which produces acid, lactic acid and probiotics that are good for your digestion.

  
  

It could be used with smoked pork sausage as the Germans do ... and its healthy (ie good for you). Nice with smoked fish (trout, makerel or any other oily fish) and boiled potato too.

Yar Yar (Germanic accent) .... maybe PICKLED CUCUMBERS next!! Anything is possible  smile

 happy face

Hugs in fact has many amusements & baits for 0.543 readers!! So funny
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WM6
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« Reply #1 on: Wednesday November 9 2016 18:45:21 AEDT PM »

  

sauerkraut ....  Nice with smoked fish (trout, makerel or any other oily fish) and boiled potato too.


Never tried with smoked fish - thanks for idea.

It is a little salty for those with hypertension, otherwise packet with probiotics and fibrous material to clean digestive tract.
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« Reply #2 on: Wednesday November 9 2016 21:53:34 AEDT PM »

  
  

sauerkraut ....  Nice with smoked fish (trout, makerel or any other oily fish) and boiled potato too.


Never tried with smoked fish - thanks for idea.

It is a little salty for those with hypertension, otherwise packet with probiotics and fibrous material to clean digestive tract.



Yes WM6 it IS a bit salty. But a popular dish from central Europe. One other comment...

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"Hugs is cooking up one of his own homeland favourites, smoked pork sausages with sauerkraut", and potatoes.  (quote from 0.543)


Ja, a traditionally classic German meal. Maybe you can tell us (here) how you make pork sausages and smoke them 0.543? Or is it a butchers secret?

You pride yourself on entering Dougs domain in disguise but Hugs (even without his ego) can read between lines & lies, expose what infiltarors are up to & even identify who they are (no IP required). Good for games.    

If "John Field” can't log in, maybe its because he has links to your identity. But isn’t that a good thing? You can be yourself without playing games like your guests & members do. Stick with what your'e good at & always be honest is my advice ... an "Honest Johannes". Leave the games, legals & truth seeking to me.  smile

PS: Im sure Doug knew who "John Field” was. Doug works totally independently from me and so bans you for good reason.  good luck

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« Reply #3 on: Wednesday November 9 2016 22:26:36 AEDT PM »

If you prefer cooked sauerkraut then try this:

  

Adding a lot more red sweet paprika powder you get more red colored "segedin" (more like Hungarian original).

Szeged = Hungarian town known for Szegedin paprika:

  
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« Reply #4 on: Wednesday November 9 2016 23:09:21 AEDT PM »

  

If you prefer cooked sauerkraut then try this:

  



Thanks for those links.

Yes I enjoy it that way too. Brings back memories of my European childhood where my mother used it as a filling as well.  It was inexpensive if bought, easy to make from a cheap & readily available vegetable, tasty, nutritious AND it kept well in this fermented state without refrigeration.

Use of "Szegedin paprika" with it or other foods is less familar to me.

 happy face
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« Reply #5 on: Thursday November 10 2016 08:47:15 AEDT AM »

We make our own sauerkraut and sausages, great winter comfort food.
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Huego
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« Reply #6 on: Thursday November 10 2016 09:07:43 AEDT AM »

  

We make our own sauerkraut and sausages, great winter comfort food.


what do you do? Yes, good satisfying food especially in cold weather,
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« Reply #7 on: Friday November 11 2016 09:51:18 AEDT AM »

Use to be an architectural draftsperson, did that for sixteen years. Six years started a small property maintenance business - handman work, garden care and etc. When we make sausages, the whole family gets involved, we make enough to last us a year.
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« Reply #8 on: Friday November 11 2016 23:27:18 AEDT PM »

  

Use to be an architectural draftsperson, did that for sixteen years. Six years started a small property maintenance business - handman work, garden care and etc. When we make sausages, the whole family gets involved, we make enough to last us a year.



Thanks Blacksand. I was not inquiring about your personal background but what you do to make homemade sauerkraut and esp. your homemade sausages.

Cheers
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Views expressed are without prejudice, moderation, in the public / consumer interest & their "right to know"! He reserves his right to: think freely & speculate, make mistakes & change his mind, even play with the nutters & "fairies". Prove me wrong 0.543! Still fighting greed & injustice my way :-)
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« Reply #9 on: Saturday November 12 2016 10:25:08 AEDT AM »

Hi Huego.

Yeah, I can be slow at times.
This is best done during winter. We buy 50kg coarsley minced fresh pork meat (no fat),5 kg of good quality fat and sausage casing. About 2-3 kg of fat is minced and mixed thoroughly with the meat. Then add 2 whole large garlic which has been finely blended with white wine, grounded black pepper and salt - 20 grams of salt per kilo of meat. Mix together thoroughly and let it marinate overnight. Next day it gets mixed again before  put into the casings using a meat grinder (without blades). Twist them to a size that will fit inside vacuum pack bags. Then they are smoked overnight using old redgum fence posts or offcuts of kiln dried hardwood (free of paint), dont use chemically treated wood. Then air dried for 2 - 3 days before being vacuum packed and stored in the freezer. The remaining fat is used to make lard.

As for sauerkraut ,we buy 10 cabbage heads and remove the outer leaves which are used later on. After the cabbage is shredded, it is mixed with salt and caraway seed. Place into a stainless steel barrel (beer keg is ideal with the top cut off) and pushed down hard till the water from the shredded cabbage comes to the surface. The cabbage leaves are placed on top, then a timber plate that fits nicely inside the barrel with heavy weights on top. Let it ferment for about six weeks. Package into plastic freezer bags and deep freeze.
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Huego
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« Reply #10 on: Saturday November 12 2016 12:33:55 AEDT PM »

Thanks Blacksand. You are not slow. I was unclear. You've given a very clear picture of your method. I’ve never made sausages but recall helping my mother as a kid make sauerkraut by cutting up the cabbage. I think I can recall her using caraway seeds too which gives it a nice taste.

Your sauasages sound excellent. Sounds like you dont use any meat preservative (eg nitrite) either. You dont need to because you smoke them, and freeze it without oxygen.

Have you tried making salami in a similar way? I know the home-made salami making recipies and products are very competitive.

Anyway, well done and thanks for sharing your methods.

Huego  happy face
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« Reply #11 on: Saturday November 12 2016 21:09:48 AEDT PM »

  

 The cabbage leaves are placed on top, then a timber plate that fits nicely inside the barrel with heavy weights on top. Let it ferment for about six weeks. Package into plastic freezer bags and deep freeze.


Do we need to deep freeze it, or to store in cold dark place (i.e. underground) is enough?
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« Reply #12 on: Sunday November 13 2016 09:33:13 AEDT AM »

  
  

 The cabbage leaves are placed on top, then a timber plate that fits nicely inside the barrel with heavy weights on top. Let it ferment for about six weeks. Package into plastic freezer bags and deep freeze.


Do we need to deep freeze it, or to store in cold dark place (i.e. underground) is enough?


My mother kept sauerkraut in a sealed containers (to exlcude oxygen) in a cool dark place or fridge (not freezer). I guess everyone does it differently and may be climate and culture related,
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Views expressed are without prejudice, moderation, in the public / consumer interest & their "right to know"! He reserves his right to: think freely & speculate, make mistakes & change his mind, even play with the nutters & "fairies". Prove me wrong 0.543! Still fighting greed & injustice my way :-)
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« Reply #13 on: Sunday November 13 2016 10:15:43 AEDT AM »

We do dry-cure about two dozen sausages. A friend of mine makes salami & proscuitto, and we swap.
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Huego
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« Reply #14 on: Sunday November 13 2016 20:25:38 AEDT PM »

  

We do dry-cure about two dozen sausages. A friend of mine makes salami & proscuitto, and we swap.


Good for you mate..  Sounds like you have it well worked out!! Enjoy 

 happy face
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Views expressed are without prejudice, moderation, in the public / consumer interest & their "right to know"! He reserves his right to: think freely & speculate, make mistakes & change his mind, even play with the nutters & "fairies". Prove me wrong 0.543! Still fighting greed & injustice my way :-)
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