Sauerkraut, Schnitzel and Beer Sauce

Schnitzel is a common meat serving used in variety of ways in restaurants throughout Germany. In a previous post, I provided an example of gypsy schnitzel. My recipe today is a traditional-type plate of schnitzel served with sauerkraut and pumpernickel complete with a beer sauce and German mustard on the side.

 

First things first, you must make the sauerkraut. This requires an all day simmer in a crockpot. You will need a package of Johnsonville ORIGINAL brats, cut into pieces. Place the pieces into the bottom of a crockpot. Put Bavarian-style sauerkraut (can be found at Wal-Mart, Big Lots and the Commissary-has a blue & white checkered pattern on jar) into a sieve and rinse very slightly. Add to crockpot. Add one can of beef broth and just enough water to cover sauerkraut. Sprinkle in a few Wacholderbeeren (juniper berries). Begin cooking on high for the first hour, then reduce to medium for the remainder of the time. Brats should be done in about 6 hours. Do not let kraut run dry. Add more water if it cooks out too fast.  

 

To make the schnitzel, use thin pork cutlets (scallopini, escalope). Run pork through an egg wash and coat in bread crumbs seasoned with garlic powder, salt, pepper and onion powder. You may use flour or crushed corn flakes instead. I used flour in this pic, but have used all three coatings to create the breading (depending on what I had on hand). Fry the cutlets in REAL BUTTER until done. Set aside.

 

For the bratensoße (beef broth sauce), add one cup of water and scrape bits off of the bottom of the skillet. Add two cubes of beef bouillon (or I used german bratensoße cubes) and cook until dissolved. Add about 1/2 cup of german beer to broth. In seperate bowl, combine a tablespoon of cornstarch and just enough water to make a slurry. Add a little at a time to hot beef broth, stirring well, until broth is just thick enough to coat the back of a spoon. Cook for one minute.

 

When serving, top schnitzel and sauerkraut with "bratensoße". Place sliced pumpernickel on the side. Add a dollop of (mittelscharfer senf) medium hot German mustard and you are good-to-go!

 

 

And as always, this recipe is shared with love...from my kitchen to yours.....