Home > Worldwide Recipes > Germany > Vegetable and Side Dishes > Sauerkraut Mit Ananas
( Pineapple Sauerkraut )
Sauerkraut Mit Ananas
( Pineapple Sauerkraut )
Ingredients
2 x 1lb cans of sauerkraut
¾ pint unsweetened pineapple juice
1½ to 2lb ripe pineapple or substitute one 15 oz can of pineapple cubes
Details
Serves: 6
Method
Drain the sauerkraut. Put the sauerkraut and pineapple juice into a fairly large, heavy saucepan, and bring to the boil over a high heat, stirring with a fork to separate the sauerkraut strands. Reduce the heat to its lowest point and cover the pan tightly. Let the sauerkraut simmer for about 10 minutes.
Cut the top 1½ inches off the pineapple with a long, sharp knife and set the top aside. Hollow out the pineapple carefully, leaving a ⅛ to ¼ inch layer of the fruit in the shell. Remove and discard the woody core of the hollowed-out fruit and cut the fruit into ½ inch cubes. If canned pineapple is used drain off the syrup.
Stir the diced pineapple into the cooked sauerkraut, cook for a minute or two, then pour the entire mixture into a large sieve placed over a bowl. When all the liquid has drained through, pile the sauerkraut into the pineapple shell. Cover with the reserved pineapple top and serve on a large plate. If you like, any remaining sauerkraut may be presented mounded on the plate around the pineapple. If canned pineapple is used serve the sauerkraut in a heated dish or bowl.
Pineapple sauerkraut is traditionally served with roast smoked pork or with roast game birds.
NOTE:- The pineapple sauerkraut will be rather mild in flavour when canned sauerkraut and canned pineapple are used.
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