Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, sig's german reibekuchen with sauerkraut. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
This easy recipe for German sausage and sauerkraut produces a simple one-dish meal with wonderful flavors, perfect for warming a cold winter night. Sauerkraut has its lovers and its haters. This traditional food is fermented cabbage with spices.
Sig's German Reibekuchen with Sauerkraut is one of the most well liked of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Sig's German Reibekuchen with Sauerkraut is something that I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can cook sig's german reibekuchen with sauerkraut using 8 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Sig's German Reibekuchen with Sauerkraut:
- Take 1 1/2 kg floury potatoes
- Prepare 2 small brown onions
- Take 2 large eggs
- Get 250 grams sauerkraut
- Make ready 1 pinch salt or salt substitute
- Make ready 1 pinch ground black pepper
- Get 3/4 tbsp corn or potato starch (optional)
- Take 1 cup rapeseed oil or vegetable oil of choice
Authentic German Sauerkraut is a traditional and very popular German dish, known all over the world. TIPS Sauerkraut tastes even better when re-heated the next day. You can cook it the the evening before; then reheat it and add the sausages on top so they will be cooked together with the. Listen to the best Sauerkraut-Reibekuchen shows.
Instructions to make Sig's German Reibekuchen with Sauerkraut:
- First peel and wash your potatoes, cut them into smaller pieces and either grate them on a mandolin, grater or in food processor on grater blade. If you don't have any of those you can use a blender on a pulse setting to achieve the same result,but you need to be careful not to over blend them or they end up like mashed potato. Squeeze out the potato with your hands, catch the liquid and set aside
- Now squeeze out the Sauerkraut, discard the sauer juices, add the Sauerkraut to the potatoes and mix well. Now squeeze out the potato and Sauerkraut mix, discard the liquid.
- Now carefully drain away the liquid from the potato water, you should be left with the potato starch, add this back to the potato and Sauerkraut and mix in well. If there is not at least one full table spoon of dissolved starch, add some bought corn or potato starch.
- Now grate the onion on a fine setting
- Add the onions, salt and pepper two eggs and mix well
- In the meantime heat a frying pan wit a few tablespoon of rapeseed oil
- With a tablespoon take out a heap full and carefully flattening this into a patty in the heated pan, take care not to burn yourself. Add another patty, cook no mor than two or three at time or it will be difficult to turn them.
- Drain on kitchen paper and serve either hot or cold.Every time you add two more cakes add a little more of the oil, until all the cakes are made.
- Here I served them with quark that I drained,seasoned with dill, wild garlic,salt and ground black pepper,two teaspoons per person, which I spread on smoked salmon over a slice of pumpernickel another German delicatessen, I added a few prawns to have a complete meal.
- By any means use the same recipe just omit the Sauerkraut if you are not in favour of this, I just added them together as often they are served side by side. I have marked this as 2 servings, those would be generous servings. So you get away with 4 servings if you use the whole amount of recipe. If you double everything it makes 8 good portions.
We couldn't find any related tags - remove a tag to change your results. Anyone can cook: Find the full recipe including quantity calculator and step-by-step photo instructions in our app for free: kitchenstories.io/ Follow us on. Reibekuchen, literally translated as "grated cakes" are also known as Kartoffelpuffer. While they are popular in all areas of Germany, they are most famous in the Rhineland, where they are also known as "Rievekooche." This German New Year's soup contains pork and sauerkraut for good luck in the new year. It's wonderful with fresh warm bread.
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