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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Sauerkraut Laibchen (Sauerkraut Patties) Recipe

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This recipe for Sauerkraut Laibchen (Sauerkraut Patties) is from The Yaras Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
150 grams (5 ¼ ounces) speck or bacon
1 onion, finely sliced
500 grams (18 ounces) sauerkraut
300 grams (⅔ pound) russet potatoes
1 egg
3 to 5 tablespoons flour
1 pinch of pepper
1 pinch of salt
1 teaspoon caraway seeds
Pinch nutmeg, freshly grated
Oil, for frying
Directions:
Directions:
Cut the speck into small cubes and fry in a pan. Add the onion and continue to fry until the onions are translucent. Remove from heat and set aside to cool.

Rinse the sauerkraut in cool water. Squeeze excess liquid out of the sauerkraut and roughly chop. Place in a large bowl. Peel the raw potatoes and grate. Squeeze out excess fluid from the potatoes and add to the sauerkraut. This mixture should be as dry as possible.

Add the cooled bacon and onions, 3 tablespoons flour, and egg to the sauerkraut and potatoes. Season with caraway, nutmeg, salt, and pepper. Mix until all ingredients are well incorporated. The mixture should loosely hold together. If not, add a bit more flour.

Shape into patties with wet hands and fry them in hot oil. Do not crowd the pan.

Serve with a dollop of crème fraîche and red currant jam

 

 

 

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