John Manke is an active former Bay View resident who is involved in numerous neighborhood organizations, including the Bay View Historical Society, the Humboldt Park Fourth of July Association and the Shore Shore Farmers Market. He believes Bay View has a fine tradition in its past that we do not want to lose in the future.
Whenever we participate in a hot dog and bratwurst sale, I am asked to make the sauerkraut. I learned my recipe from my dad. Everybody seems to like to eat it.
One very large can of sauerkraut
Caraway seed to mix into sauerkraut and neutralize it
Sugar or other sweeteners. ( I use one cup of regular sugar and a pinch of raw sugar)
One slow cooker
Place contents of large can of sauerkraut into slow cooker
Turn slow cooker to high
Add caraway seed and sweeteners to sauerkraut.
Cook slowly for about two hours and turn down slow cooker to medium or warm
Serve with either bratwurst of hot dog on a bun--some people eat the sauerkraut in a bowl
Enjoy and serve to your friends and neighbors. Caraway seed seems to neutralize the sauerkraut and sugar seems to turn it into more like a vegetable and more tasty.
If you want to serve a fantastic meal, serve the sauerkraut that is cooked with a pork roast with a bone inside, pork hocks, pork steak with a bone inside, bratwurst, kielbasa, Italian sausage or any type of pork that you want to eat. Pork hocks and sauerkraut is a meal that you normally only can have at restaurant. A serving of small white potatoes and small cooked beets will fill out the meal.
Sauerkraut was developed by the Chinese when they built the Great China Wall to provide a food with large amounts of vitamin C and would not spoil easily. Marco Polo brought this dish to Europe. In later years, the Germans made good use of this food.
Enjoy a food that is known around the world.