A watercolour of pale braised sauerkraut with sliced frankfurters and crushed potatoes, a smear of yellow mustard
Generated with OpenAI gpt-image-1
Adapted from Choucroute garnie

Sauerkraut and frankfurter supper

An established dish converted to shelf-stable ingredients. Every substitution is documented below.

How long it keeps

About 6 months, set by Vegetable oil (sunflower or rapeseed).

Indicative, for planning a build before you buy. The answer for a pack you already own is the best before date printed on it, and that only holds if it has been stored as the label says.

Serves
3
Burners
1
Pans
1
Water
0.2 L
Active
10 min
Total
22 min

Ingredients

Sauerkraut is on this site for a specific reason: it is one of the few shelf-stable things in the cupboard carrying useful vitamin C. It is also, cooked like this, extremely good, which is the more persuasive argument.

  1. Oil, dried onion two minutes until it softens and colours a little.
  2. Drain the sauerkraut but do not rinse it. Rinsing is what people do when they are frightened of it, and it washes out the point. In, with the stock cube crumbled over and 150 ml water.
  3. Lid on, fifteen minutes at a low simmer. It goes from sharp to round.
  4. Drained potatoes in, crushed slightly against the pan. Frankfurters on top, sliced into lengths. Lid back on for five minutes to heat through.
  5. Mustard stirred through at the table, not in the pan.

The sourness is doing the same job acid does everywhere else on this site: it cuts fat and stops a plate of beige food tasting like one thing.

Serves 3.

What this was adapted from

Choucroute garnie: the Alsatian dish of sauerkraut braised with cured pork and potatoes

  • several cured pork cuts simmered for hours → tinned frankfurters added at the end

    The original is a two-hour braise built on charcuterie. Tinned frankfurters are already cooked and only need heating through, which turns it into a twenty-minute pan while keeping the two things that actually define the dish: the sour cabbage and the cured pork fat running into it.

  • fresh potatoes, boiled separately → tinned new potatoes, added to the pan

    Saves a second pan and twenty minutes of fuel. They are already cooked, so they go in to warm and take on the juices rather than to soften.