Sauerkraut #2 Winner
Chef Dora Thomas recipe
Sauerkraut, Brats and Tators (Sauerkraut Bratwurst und Kartoffeln)
- 1 8.5oz Gundelsheim Barrel Sauerkraut
- 1/2 medium sweet onion
- 5 Johnsonville Brats
- 4 medium Yellow potatoes
- 1 cup margarine
- 1/4 t salt
- 1 1/3 cup water
In dutch oven brown Kraut and onion in 1/2 of the margarine. Add water and simmer for 30 minutes. Grill Brats and slixce lengthwise and the into 1/2 pieces. Bake potatoes in microwave. Peel, cut into 1/4 inch cubes and brown in 1/2 cup margarine. Remove onion. Add Brats and potatoes and simmer 15 minutes longer. Guten Appetit!
Old World Phoenix Oktoberfest “Sauerkraut Cook Off”
Saturday October 9th
Margaret T. Hance Park (on the deck tunnel)
1134 N. Central Ave. Phoenix, Arizona 85004-1817
(Moreland Ave, West of Third Street)
Contest Rules: Bring your best sauerkraut, pre-cooked, in a 1 quart
container. (Bring warm sauerkraut in a crock pot. We can provide electricity
to keep it warm.) Our judges will be sampling small portions of each to
determine the winner!
Setup Time: 2 p.m.
Formal Judging: 4 p.m.
Sauerkraut will be judged on four key elements:
1. Consistency
2. Acidity
3. Appearance / Appeal
4. Taste
Prizes will be awarded to the top 3, per the judges.
Entry Fee: $5 (plus $5 admission, payable when you arrive at the event)
Proceeds support the Arizona Center for Germanic Cultures.
For more information, please contact 480-947-PHXO (7490)
Here are the 2008 Sauerkraut Cook off contest winners.
1) Dora Thomas "Mother's Kraut
2) Linda Shapin "Szegedinger Sauerkraut"
3) Barbara Hermans "Sauerkraut with Champagne and Pineapple"
Gundelsheim Sauerkraut
The famous Gundelsheim Sauerkraut in the Barrel is the official Sponsor of the Sauerkraut Cook Off Contest this year. Our band is from Gundelsheim, the same town where the Sauerkraut comes from.
What is a Sauerkraut Cook-off???
We’ve all heard of the Salsa Challenge Cook-off, Chili Cook-offs and BBQ Cook-offs… but what is Oktoberfest without traditional German sauerkraut and a Sauerkraut Cook-off???There are as many kinds of sauerkraut recipes as there are flavors of German beer! To the purist, sauerkraut should have only cabbage and pickling salt. Others prefer to spice it up a bit – adding wine, onions, potatoes, apples, caraway seeds or even juniper berries. Some cooks even cheat just a little – starting with their favorite canned kraut and adding their own “secret” ingredients.So here’s the challenge – bring 1 quart of your best sauerkraut to the 4th annual Old World Phoenix Oktoberfest. (Bring warm sauerkraut in a crock pot. We can provide electricity to keep it warm.)There is a $5 admission to the event and a $5 entry fee for the Sauerkraut Cook-off (donations to the Arizona Center for Germanic Cultures). Prizes will be awarded to the top three contestants. Date: Saturday October 10 th Location: Margaret T. Hance Park, 2nd st & Moreland, Phoenix Time: 2 pm setup; 4 pm judging Event hours: 10 am to 9 pm. Press contact: Kathleen Toupkin, FieldWorks Events & Marketing Inc. For Questions please call 480-947-PHXO (7490) or email: kathleen@fieldworksevents.com
Last Years winning Sauerkraut recipe
Mother's Sauerkraut From Dora Thomas
- 2--28.5 oz. jars of Gundelsheim Barrel Sauerkraut
- 3-4 lb. boneless country style porkribs
- 1/2 large sweet onion
- 1/3 C. margarine
Spray dutch oven with Pam and melt margarine in it. Brown ribs slightly in margarine and remove. Add onion and kraut, browning slightly. Add ribs to kraut and simmer till tender. Remove ribs and continue to simmer kraut for 45 minutes, adding very small amounts of water to keep moist. Trim fat from ribs and shred. Add to kraut and simmer 15 minutes. Serve with rye bread and mashed potatoes or spaetzle. Guten Appetit!!
Are you subscribed already and wishes to unsubscribe or edit your profile, click here.
