KRAUT BURGERS RECIPE RECIPES

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ORIGINAL LAUER-KRAUT BURGERS RECIPE | FOOD NETWORK



Original Lauer-Kraut Burgers Recipe | Food Network image

Provided by Food Network

Total Time 2 hours 10 minutes

Cook Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 14

1 3/4 pounds 80/20 ground chuck
1 1/2 yellow onions, chopped into 1/4-inch pieces
2 teaspoons freshly ground black pepper
1 medium head green cabbage, chopped into 1/4-inch pieces
1/2 cup Lauer Kraut (you may substitute bagged sauerkraut, not canned) 
Salt
2 tablespoons active dry yeast
1 tablespoon sugar 
3/4 cup powdered milk 
8 cups all-purpose flour, plus more for dusting 
2 teaspoons salt
3/4 cup shortening
3 eggs 
1 teaspoon vegetable oil

Steps:

  • For the burger filling: Brown the ground chuck in a large skillet over medium heat, crumbling the meat pretty finely as it browns. Add the chopped onions and 1 teaspoon of the pepper. Cook the onion down a little, 3 to 5 minutes. Add the chopped cabbage, sauerkraut, remaining 1 teaspoon pepper and 1 teaspoon salt. Let the mixture cook, 10 to 15 minutes, depending on how done you like the cabbage. Strain and let cool.
  • For the dough: Put the yeast and sugar in a 4-cup measuring cup and add warm water to the 1-cup mark. Stir together and let sit until the yeast rises to twice its original size. Put the powdered milk in another 4-cup measuring cup and add water to the 2-cup mark. Stir together. In a large mixing bowl, add the flour, salt and shortening. Cut the shortening into the flour by hand. Next, make a well in the flour and add the eggs, yeast mixture and the powdered milk mixture to the flour. Work it all together until the dough comes away from the bowl (you may need a touch more flour or water). Oil the dough slightly on each side, cover and let rise, for 10 minutes. Pinch and let rise another 15 minutes.
  • To assemble the Lauer-Kraut burgers: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. 
  • Lightly flour a work surface and put the dough on the flour. Begin to roll the dough as close to a rectangle as you can, roughly 24-by-30 inches. Once the dough is rolled out, cut the dough into squares, roughly 6-by-6 inches. Take a square of dough and roll it out a little bigger, roughly 8-by-8 inches. Turn the re-rolled square over and add a full cup of filling mixture into the middle of the dough. Bring the opposite corners of the square together, and then bring the other 2 opposite corners together. You should have all 4 corners drawn together. Pinch down the 4 seams of the dough. Once you pinch all the seams, push down slightly on the kraut burger. This will release extra air and help you find any place you missed sealing the kraut burger. Turn the sealed pocket over and place it on the prepared baking sheet. Repeat with the remaining ingredients. Bake for 15 to 20 minutes.

SAUSAGE AND KRAUT RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK



Sausage and Kraut Recipe | Food Network Kitchen | Food Network image

Provided by Food Network Kitchen

Categories     main-dish

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 14

1 1-pound bag sauerkraut, rinsed
8 small fingerling or red-skinned potatoes, halved if large
1 tablespoon vegetable oil
12 ounces turkey kielbasa or chicken sausage, cut into 2-inch pieces
1 6-ounce boneless smoked pork chop, trimmed and sliced
1 large onion, chopped
2 cloves garlic, smashed
1 teaspoon coriander seeds, crushed
1 teaspoon juniper berries (available in the spice aisle), crushed
Kosher salt and freshly ground pepper
1 apple, grated
1 cup dry white wine
2 tablespoons chopped fresh parsley
Whole-grain mustard, for serving

Steps:

  • Soak the sauerkraut in a bowl of warm water. Cover the potatoes with water in a small saucepan and simmer over medium heat until tender, about 10 minutes. Drain and keep warm.
  • Meanwhile, heat the vegetable oil in a large pot over medium-high heat. Prick the sausages with a fork and add to the pot along with the pork; cook until browned on one side, about 4 minutes. Turn the meats and add the onion, garlic, coriander, juniper berries, and salt and pepper to taste. Cook until the onion is golden brown, about 6 minutes. Add the apple and cook 2 more minutes.
  • Drain the sauerkraut, then add to the pot along with the wine and 1 cup water. Cover and simmer 10 minutes, then uncover and cook until thickened, about 5 more minutes. Transfer the sauerkraut, meats and potatoes to a platter. Top with the parsley and serve with mustard.

Nutrition Facts : Calories 417, FatContent 14 grams, SaturatedFatContent 3 grams, CholesterolContent 90 milligrams, SodiumContent 1,382 milligrams, CarbohydrateContent 33 grams, FiberContent 7 grams, ProteinContent 29 grams

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