Gundelsheim Sauerkraut

Bilder

Food-Bild: 
Kassler with sauerkraut potato salad
Produkt-Name in Übersicht: 
Sauerkraut

Gundelsheim means you can enjoy sauerkraut the year round.

Sauerkraut is low in calories and therefore suitable for dietary nutrition.

Sauerkraut is often served as a main course, a wonderful steaming dish, with fried sausages, grilled chops and chunks of pickled meats and smoked ham.

Produkt-Bild: 
Gundelsheim Sauerkraut
Our product range can offer you: 
  • Mild and fruity Gundelsheim Sauerkraut with wine.
  • Mild and fruity Gundelsheim Barrel Sauerkraut
Product Data sheets: 
application/pdf iconSauerkraut with Wine, 580 ml
application/pdf iconBarrel Sauerkraut, 850 ml
application/pdf iconSauerkraut with Wine, 10200 ml
Recipe: 

Sauerkraut can be eaten hot or cold. If you prefer to eat it hot put the Kraut into a pot and add a small cup of water or stock. Heat the Kraut for 10-15 minutes at low heat addition and stir occasionally. If you like the Sauerkraut more soft add more water or stock and cook a bit longer.

Recipe: Kassler with Sauerkraut patato salad

Ingredients for the ham:

  • 1.5kg Kassler ham
  • 2 tbsp soft butter
  • 2 tbsp brown sugar

Ingredients for the gravy:

  • 1 tbsp Flour
  • 1 tbsp cranberry or redcurrant jelly
  • 120ml hot water or stock

Ingredients for the salad:

  • 800g waxy Potatoes, peeled and diced
  • 1/2 onion, finely sliced
  • 2 tbsp Rapeseed oil
  • 1/2 orange, juice only
  • 1 tbsp crème fraîche
  • 3 tbsp sauerkraut
  • 1 head radicchio, finely shredded
  1. Preheat the oven to 180C/gas 4. Place the ham on a rack, set in a roasting tray, and pour in about 2cm of water.
  2. Rub the top of the ham with the butter and sprinkle evenly with the sugar. Cover with aluminium foil and roast for 30 minutes. Remove the foil and roast for 30 minutes more.
  3. Set aside and make the gravy and potato salad while the meat rests (you should serve the meat warm, rather than really hot).
  4. To make the gravy, add the flour to the juices at the bottom of the roasting pan, over a medium flame. Add enough hot water or stock to give a thin consistency, stirring constantly until the mixture is smooth.
  5. Stir in the jelly and remove from the heat. Adjust the seasoning as necessary.
  6. Boil the potatoes until tender, before draining. Toss them with the sliced onion, oil, orange juice, crème fraîche, sauerkraut and radicchio. Season to taste and serve straight away with the ham.