/ck/ - Food & Cooking

Is sauerkraut a condiment or a side?

>>16842214
Yes.

>>16842134
hmm... at least you tried

>>16842267
Fuck you it was delicious

>>16842334
Why does this read like a typical American response? You should be more open to criticism, it makes your skill better in the end dipshit.

>>16843337
>criticism
>"at least you tried"
I don't think you know what that word means. Normally OP is a fag, but today you are the fag, clearly.

Nice meal OP, I'd destroy it. Those white sausages look perfect. Though I'd prefer some baked/seared potato wedges instead of bread, but that's good too.

>>16843337
In his defense,
>you tried
Isn't a form of valid criticism

>>16842134
Maybe more mustard und maybe some butter for the bread. Otherwise looks fine to me.

>>16842134
I wish they made rye hot dog buns.

>>16842134
Where's the buckwheat mush? Where are the beans? Why are the sausages not properly browned, but have that disgusting fake browning slime on it? It looks horrible and disgusting.

>>16842134
not a kraut but looks good. nice color on the sausages.

>>16842134
I think the sauerkraut would benefit from 5-10 minutes in a pot together with some butter, onions, and garlic. Make it a bit softer and sweeter.

Why brown white sausage if you're just going to suck it out/remove the skin later?

>>16843365
>suck it out/remove the skin
What

Too much bread. Remove one slice of bread and put something else on the plate to give it more variety

>>16843365
The only sausage you do that with is Münchener Weißwurst.

>>16843368
it's called "zuzeln"

>>16842134
That's a perfectly fine combination of food items, but the portion size is a bit much, though depending on your lifestyle that's fine too.

>>16842134
Rather serve it with potatoes. Also regular mustard would be more traditional. Grilling sausages would've been the better choice although it's not worth it for 4 sausages. Baking them in the oven comes close. Best sausage for pan frying is Nürnberger as those are very small and pretty straight in shape so they can be seared very easily from all sides. Dunno if those are available abroad though.

>>16842134
Around here you don’t put sauerkraut with either of your chosen sausage types and if that is Bavarian sweet mustard you don’t do that either. It’s regular or spicy kinds for them.

>>16843337
not op - curious what you would fix.

>>16843341
Those are Bratwürste, not white sausages. That would be pic related.

Yes, I know you were talking about the colour. But in Germany that is a specific type of sausage.

>>16843604
Ok you german autist. Ok.

>>16842134
I wonder if Adolf would have approved that thing!

>>16842134
>polish sausage
>bread insted of mashed potatoes
>wrong mustard

go eat a burger

>>16843507
Not Op and not >>16843337
here, but...
i would cook the kraut longer and add some caraway seeds.
A realy good kraut should be a bit on the brown/caramelized side.
And caraway seeds helps to digest cabbage.
Also dont use sweet mustard unless you have real "Weißwürstchen". For fried/grilled sausages just use cheap normal mustard.
t. german here

>>16842134
no saumagen, go away, try later bernd

>>16843657
>ask if someone's eating a traditional dish the correct way
>call people that are familiar with the tradition autists when they tell you how to do it
Please shut the fuck up

>>16843789
>>ask if someone's eating a traditional dish the correct way
That's not what OP asked. I quote:
>"There any Krauts here?"
>"Rate my meal Krauts lol"
Where is he asking about tradition of any kind?

>>16843365
what

>>16843810
"Weißwürstchen" are meant to be sucked out.
https://www.youtube.com/watch?v=bzRQef-EdSE

I know, that´s pretty gay. So i eat them with the skin.

>>16843874
Weißwurst is not different from bratwurst. If you grill or fry them you can est them with the skin. What differs them is that they are scalded in 70-80°c water instead of that. Resulting in a chewy casing nobody wants to eat so people remove it. If you'd scald a bratwurst it would be the same.

>>16842134
Hurengefickter Hundesohn.

>>16843874
eating Weißwurat with skin is enormously gay my friend.

>sucking foreskin

>>16843891
Well, i guess it´s time for me to stop eating them.
Never tried an real american way made hot dog.
Time to move on

>>16842134
>>16842214
looks wierd to a German. The bread has a strange texture, the sausages look pretty cheap, and the sauerkraut could use a few more minutes. I sure hope that patch on the side is mustard, but it looks like its way too watery.

>>16842134
looks dank as fuck

>>16842134
>no rye breed
dropped

>bo tatties
>the saurkraut is without carrots
make a hoborable sepukku, OP. disgusting.

>>16842134
meal for 2 eaten by 1/10
looks good fatso

>>16843965
it's sauerkraut not coleslaw dum dum

>>16843986
sourkraut has some carrots you dumb peasant

>>16844000
Bulls___
fill in the blanks, yourself.

>>16842134
tbfrank i would enjoy this

>>16843717
would I be laughed at for using stone ground grey poupon? I basically use it for anything I put mustard on since everything else has garbage ingredients and lots of sugar - sweet mustard tastes like shit to me. I'll occasionally use normal yellow mustard but it's pretty rare. also is there any particular method for browning the kraut or am I just pulling it right from the jar and sauteeing? lastly, are there any other nice sides I should try making?

>>16844006
no it does, the sweetness of carrots ballances out sour taste of the cabbage you uneducated peasant. try it once and you will always make this way

>>16843604
White sausage looks divine. White power!

>>16844093
It's called sauerkraut for a reason not sweet and sour kraut you retarded little pissant.

>>16844057
haha poupon

>>16844057
>grey poupon
That looks totaly ok. In most german/bavarian style restaurants HERE IN GERMANY you get mostly the cheapest availeble brand served. Tbqh, they are literaly all the same. If your mustard is yellow and not sweet, it´s ok.

For the browning, just let it cook on medium heat. If you want to get your kraut on a new level, add for 1kg kraut 3 bay leaves, a teaspoon (small teaspoon caraway seeds, a bit of water and a few juniper berries. Let it simmer for 1-2 hours, stir ocasionaly.
It should brown on the bottom of the top. But dont burn it.

For an extra kick in flavor, you should cook 3 "Rauchenden", some sort of smoked sausages within the kraut.
Give it time and it should be good.

>>16844100
try it you non white pleb

what does sauerkraut taste like? should I buy some?

>>16844093
>Sweetness of carrots
>In sauerkraut

Do you not understand how fermentation works?

>>16843805
It's implied. If you want to be literal, I rate OP's dish a 0/10. No German would eat anything on that plate like that. There you go, nigger.

>>16844057
Use regular European mustard. German mustard is basically way less spicy dijon. Some still prefer spicy mustard. Never use sweet mustard for anytjing else as weißwurst and leberkäse. Normal medium spicy is what's used for everything like bratwurst, other sausages like wiener or frankfurter, frikadells, roasts etc. As the other anon already said. Even the cheapest shit will work. Cheapest and most popular brand is Bautzner, which is 39 cents for 200ml or 1,39€ for a liter. Most expensive stuff people eat is Löwensenf that's 99cent per 200ml. Germans don't buy fancy mustads and if so they buy French stuff.

>>16844202
No such as euro standard mustard. French Dijon comes in a variety. Best mustard is probably polish.

>>16844127
nice! thanks for the explanation. I always have plenty of kraut on hand - regular and rotkohl, which I like to mix just a bit of in. I'll have to pick up caraway seeds and juniper berries to try out the browned version. I do like eating it with smoked sausage fairly often. It reminds me of kielbasa and cabbage, which is great served with fresh dill. are there any pork dishes aside from schnitzel worth looking into?

>>16844169
you should make one, its very, very simple. you need a knife, cabbage, carrots, a jar, and few days of fermantation

>>16844179
I do and looks like way better than you. Try it

>>16844169
You really should make one, its very simple. You need a knife, cabbage, tons of sugar, salt, vinegar, a jar, and few days of fermantation.

>>16844231
I'm sure it taste fine, just don't call it SAUERkraut, imbecile.

>>16844242
It is exactely what it is you cumcraving mong, carrots absolutely needed

>>16844214
Most Euro mustard i had had a similar taste. What i meant was more not to use that disgusting yellow stuff people put on burgers or hot dogs. Still there's also Euro brands like Thomy that colour and season their mustard resulting in a very mild mustard with some off-flavours.

>>16844246
try Russian mastard. think of ma\stard taste but spicy level is higher than wasabi. no one can eat a tea spoon at once your eyes just pop out.

>>16844259
Never got the appeal of extremely spicy mustard and horseraddish. They just numb your tastebuds.

>>16844282
thats why you add just a little, a tiny drop. its like a spicy sauce but that affects different tastebuds and has giga mastard flavor.

>>16844259
>mastard.
Found the rustard

Also wtf this is literally the captcha I got

>>16844228
>>16844234
fuck you guys. legitimately. fuck you.

>>16844217
"Kasslernacken"! Goes amazingly great with kraut.
Kind of an smoked pork loin still on the bone.
Or gammon steak.
Btw, dont eat the juniper berries. After you cooked your kraut, you can toss them awai.

>>16844228
>>16844234
Who the fuck puts carrots in his Sauerkraut?
Add some chillies and call it kimchi, but dont call it kraut.
Damn, some guys put champangner, pineapples, normal apples or even wine berries in sauerkraut (not all at the same time), but carrots?

>>16844338
Aber, I been ein deutsch moron, I zink I know everyzing. Why do all people hate me, just because I am imbecile. Ich weis nicht.

>>16844338
>Who the fuck puts carrots in his Sauerkraut?
They do it in... Poland...

>>16844329
Edit to myself and >>16844217
Pic rel is what you want. With the bone.
300-500gramm, slowly cooked in your kraut.

>>16844349
Dude, chill.
It was a serious question because i´ve never heard of it.
>>16844350
Well, it does´nt sounds bad. I think i will give it a try some times. Grated carrots with a mandoline or small cubes/pieces?

>>16844364
You can do whatever please you, son. Just don't call it sauerkraut. Simple as.

>>16844364
Grated/slivered carrots, yeah. Depending on the region, they add all sorts of junk like apple bits, raisins, or diced beets, too.

>>16844350
>>16844364
and Russia. its just two ways of making it, some prefer dull boring only saur taste but add a ton of sugar anyway, some who are smart and patricians add natural sugar wich is carrots wich makes fermintation better and add another layer of taste and flavor. now compare OP picture with mine
>in Russia we eat more sour cabbage, but german autism ruined it as always by not adding carrots

>>16844370
I mean, most of the foreign terms for it just end up translated back as "soured/salted cabbage" anyways, despite the added ingredients, and since the word "sauerkraut" has been adopted into English as the term for the dish, there's really nothing wrong here. If you wanted to be autistic in German, that's fine, but we're speaking English here.

>>16844390
Congrats you made chow chow imbecile.

>>16844403
So what do you call French toast, then.

>>16844406
and you'd give your loose arse to taste it

>>16844412
Eggy bread, but that's beside the point.

>>16844418
phew, that one flew right over you.
Happy trails, son..you need it.

>>16842134
>storebought sauerkraut
>mystery bread
>bratwürste with sweet mustard
>unbalanced carbohydrates/protein ratio
kys my man

>>16844231
Ah yes, thats why stuff like beer and wine is so sweet huh?

A healthy fermentation is going to reduce those sugars to such miniscule levels you won't be able to perceive them. Sure, carrots add flavour and colour to a kraut but saying they bring sweetness is just pretending you have a god-tongue like in one of those chinese cartoons of yours.

>>16844508
there are different types of fermontation, retardo. duration, temperature. german autists ferment the shit out of it, making its just like vinigar, and normal people stop half way, having both sourness + taste + flavor + natural sugars.

>>16844528
nice coleslaw weirdo

>>16844528
Stopping half-way is going to affect shelf-life, and if you don't pasteurize it it's just going to continue slowly fermenting in the fridge

>>16844531
>nice coleslaw wierd

>>16844538
it does, and it wont get spoiled, just will slowly getting more sour. and by making it "half-way" you get the texture, the crunch, taste and flavore. fully fermented cabbage is nothing but half digested vinegar puke of disgusting texture

>>16844417
>>16844406
>>16844349
>>16844295
>>16843657
>>16843789
why is there so much meanness in this thread

>>16844421
You guys are so fucking mean. I won't share anything with you ever again.

>>16844825
because we love each other so much

>>16844863
i don't understand why it has to be so mean. we all want to eat delicious food

>>16844871
it calls: friendly tickling each other balls, but in fact we love each othar. a cigare?

>>16844871
Are you sure.. I mean delicious.

>>16844863
>>16844871
>>16844825
>Hurr why u mean i act liek babeh on deh intehnet
Why don't you faggots get made fun of more often

Looks pretty basic, but ok. Is that Real German bread? It looks pretty shitty and foreign

>>16842134
Looks good
I would suggest getting better sausages from a butcher
Mine has amazing truffle ones or if you aren't bougie Fränkische Bratwurstkringel

Also making a pan sauce after the sausages are done and some mashed potatoes is great

>>16844978
most people recognize that bullying the retarded is rude

>>16843348
based rye hot dog buns sounds really fucking good.

>>16844329
>>16844351
man that's funny... I smoked a pork loin awhile back that looks a lot like that (pic rel). I'll look up the specifics for what you mentioned though, as I'm sure it isn't quite the same. was absolutely delicious though.

>>16842134
looks ok
but truthfull i mostly eat burger king or döner anyway so

>>16844888
Checked

@ >>16845766
>>16844329
>>16844351 here
Damn, that looks tasty as fuck.
Im sure you didnt "Pökeld" it, which means to cover that meat in a special salt.
But damn, i would eat your "Kassler" without being a real Kassler without any hesistation.
Looks realy great,Dude.

>>16845851
Edit @>>16845766
Are those Rosemary leaves on the side?
Very nice if you want to get mediterian, but dont use them for bavarian food.

>>16844888
checked

>>16843947
>I sure hope that patch on the side is mustard,
its Süßer Senf sweet mustard. which is eaten as condiment for Weißwurst.
no one in Germany would eat sweet mustard with bratwurst.

>>16845851
thanks! after some googling it seems to be curing and smoking, but I am not 100% on specific ingredients. would you say this video is true to the method and flavor ? most of the other ones I found seemed to work with already smoked meat and just cooked that with kraut and some spices, but I'd need to make my own first if I were to go that route.
https://youtu.be/v9fMX0JH-cw

>>16845877
oh just saw your edit - it was brined in red wine and some herbs/spices, which included dried rosemary. good to know for future reference, though.