Hungarian Sauerkraut & Sausage
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- Опубликовано: 3 ноя 2019
- Bibliography:
Audio Library - Music for content creators. RUclips, RUclips, 12 Jan. 2017,
• Acoustic Folk Instrume... .
Coccimiglio, Jessica, et al. “PDF.”
Rolek, Barbara. “Sauerkraut Packs a Punch in Many Eastern European Recipes.”
The Spruce Eats, The Spruce Eats, 2 Oct. 2019,
www.thespruceeats.com/sauerkr...
european-vegetable-1137498.
TasteAtlas. “Csabai Kolbász: Local Sausage / Salami From Békéscsaba.”
TasteAtlas, 9 Oct. 2015, www.tasteatlas.com/csabai-kol....
Wells, Patricia. “Sauerkraut: It All Began in China.” The New York Times, The New
York Times, 11AD, www.nytimes.com/1979/11/14/ar...
/sauerkraut-it-all-began-in-china.html.
Wow, this is the best recipe video I've ever seen! Thank you for the history along with the recipe!
Thank you for sharing 😊
I love all of the history provided❤
I made this for dinner 2 days ago. Sooo yummy. 😋😋😋
My Father is Hungarian and he always added GARLIC to almost every recipe! He and I used to have our own ritual ~ eating garlic raw 😅! Love my Papa!!!
Thank you for sharing this recipe and your story. 😊
Wow! Looks great!
I cooked this up yesterday and it turned out WONDERFULLY.
I make my family's, Polish cabbage and kielbasa all the time and this is a very delicious version.
The only difference between this Hungarian and the Polish dish is that kielbasa is used and a cup of apple juice is placed in the pan when the cabbage is cooked.
I love old world recipes.
Thank you for sharing. 💕♥️💕
This is a lovely video of sauerkraut & sausage, the Hungarian way! Thank you! Subscribed.
You rinse the kraut, you rinse out all the sauer, and all that is left is cabbage.
So you’re saying not to rinse? I’m trying to figure this one out watching various videos most people seem to be rinsing but are you rinsing away flavour?
@@crawnorris97 Yes, people rinse because they don't want it to be so sour tasting.
I don't rinse but instead don't use all the juice if there is a lot, I use an ale, apples and a little brown sugar to balance out the acid, along with the pork fat and a longer cooking time it balances out but I like a sweet and sour flavor with a little malt from the beer, the apple cooks down and gives a little body to the juice. Different from this recipe in more ways than one I cut the sausage which will diffuse the salt further, and serve alongside mashed potatoes which knocks the salt down even more, not traditional but my take.
I never rinse because I want the sour taste, a piece of browned sausage with kraut smeared in mashed potato is one of the best things on this earth.
I also brown the sausage pull it and add it later so it retains flavor but if I'm using chunks of pork shoulder I'll leave it in. Sometime I use both which is really good for contrast.
I’m very happy to have ‘accidentally’ found your video. It’s nice to connect with fellow Hungarians. 🎉😊
Two Beautiful Dishes :)!
Yum
Delicious! I was just in Chicago and they have the 2nd highest polish population in the world. They also have many great groceries that sell polish sausage. Well done video!
Yo! CEO est hougvon! Sorry I'm an American from Philly but my wife is Hungarian from a little town called Pec's I subscribed to your channel because one of the first meals she ever gave me was this one along with chicken paprikashest! Anyway I'm looking forward to watching more of your videos so that I can guild my life LOL
Wow that looks totally delicious! Next time I’m at the supermarket I’m going to pick up those same ingredients and copy your style of making a delicious food😊
Thank you for sharing this meal. Andy, "The Mad Hungarian Baker" Best to you and share more if you can..
One of my favorites!!!!
Looks good. Thanks for sharing.
I am of Hungarian background and much of my cuisine comprise traditional hungarian recipes . Fermented cabbage should not be rinsed but rather pressed through sieve/ colander and save excess juices ( which by the way are used in soups and even drank for its probiotic properties and very high vit C content ) . The Csabay sausage cooking process starts by adding oil/lard & water but allowed to reduce and start the frying process to crispy golden consistency .
Boiled Csabay .... ? I don't think so !
Ahány ház, annyi szokás.
Cool! I am from Austrian and German decent! I never had this version of this dish, It looks very good. When I visited Austria I was not able to partake of this in the restaurants there. It seems to be a more, what people make in their home dish. I will be sure to try! Great video!
Lovely
Thanks for the recipe. By the way Im a chef by profession, love to see this recipe.
I hope all is well with your health! If so, please continue making videos. You're absolutely beautiful - stunning, in fact!
My Ukrainian step father makes this dish. But I think I will be adding the bacon and onions to see how I like it. Thank you so much for sharing your family recipes
Delicious. I would probably save up that wonderful sauerkraut juice & have as a pro biotic every morning.
Salty
Mmmmm mmm mmm. Yummy.
I did a German version using pork sausages. It may have been a depression recipe from my great grandmother, but I was always told it had it's roots in Germany.
Why do you drain the juice? That would add the flavor to the dish?
😋😎
Silver Floss made the best Bavarian kraut right out of the can, where did they go?
The Pyramid builders ate onions, garlic and garbanzo beans
Doesn’t cooking it destroy the vitamin C in the sauerkraut?
Wear a hairnet!
No disgusting onions people please
tie your hair back and wear an apron while in the kitchen. very lame presentation. big minus