Venison and Sauerkraut Recipe

Anyone have a good sauerkaut and venison reipe to share. I want to mix it in with my sausage but would like some idas. Thanks!

odocoileus's picture
odocoileus
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Joined: Saturday, December 30, 2006 - 6:49pm

Have never mixed kraut directly w/ sausage, but try this recipe, sounds kind of gross but its actually really good. Old German Recipe

1 lb fresh sauerkraut or 1 lb canned sauerkraut

 

Directions:

Prep Time: 10 mins

Total Time: 4 1/4 hrs

  1. 1 Rinse sauerkraut and squeeze dry.
  2. 2 Cut sausage into 2-inch pieces.
  3. 3 Put 1/2 the sauerkraut in the slow cooker.
  4. 4 Add the sausage pieces on top.
  5. 5 Continue to layer remaining ingredients in slow cooker in the order listed.
  6. 6 Top with remaining sauerkraut.
  7. 7 Do not stir the layers.
  8. 8 Cover.
  9. 9 Cook on high 4 hours, or low 6-7 hours.
  10. 10 Stir before serving.

A well regulated militia, being necessary to the security of a free state, the right of the people to keep and bear arms, shall not be infringed

Go afield with a good attitude, with respect for the wildlife you hunt and for the forest and fields in which you walk.  Immerse yourself in the outdoor experience. It will cleanse your soul and make you a better person. -Fred Bear-
 

odocoileus's picture
odocoileus
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Joined: Saturday, December 30, 2006 - 6:49pm

Have never mixed kraut directly w/ sausage, but try this recipe, sounds kind of gross but its actually really good. Old German Recipe

1 lb fresh sauerkraut or 1 lb canned sauerkraut

 

Directions:

Prep Time: 10 mins

Total Time: 4 1/4 hrs

  1. 1 Rinse sauerkraut and squeeze dry.
  2. 2 Cut sausage into 2-inch pieces.
  3. 3 Put 1/2 the sauerkraut in the slow cooker.
  4. 4 Add the sausage pieces on top.
  5. 5 Continue to layer remaining ingredients in slow cooker in the order listed.
  6. 6 Top with remaining sauerkraut.
  7. 7 Do not stir the layers.
  8. 8 Cover.
  9. 9 Cook on high 4 hours, or low 6-7 hours.
  10. 10 Stir before serving.

A well regulated militia, being necessary to the security of a free state, the right of the people to keep and bear arms, shall not be infringed

Go afield with a good attitude, with respect for the wildlife you hunt and for the forest and fields in which you walk.  Immerse yourself in the outdoor experience. It will cleanse your soul and make you a better person. -Fred Bear-
 

Whisky
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Joined: Wednesday, October 6, 2010 - 10:11am

odocoileus Said:
Have never mixed kraut directly w/ sausage, but try this recipe, sounds kind of gross but its actually really good. Old German Recipe

1 lb fresh sauerkraut or 1 lb canned sauerkraut

 

Directions:

Prep Time: 10 mins

Total Time: 4 1/4 hrs

  1. 1 Rinse sauerkraut and squeeze dry.
  2. 2 Cut sausage into 2-inch pieces.
  3. 3 Put 1/2 the sauerkraut in the slow cooker.
  4. 4 Add the sausage pieces on top.
  5. 5 Continue to layer remaining ingredients in slow cooker in the order listed.
  6. 6 Top with remaining sauerkraut.
  7. 7 Do not stir the layers.
  8. 8 Cover.
  9. 9 Cook on high 4 hours, or low 6-7 hours.
  10. 10 Stir before serving.

I would substitue the apples with onions, and the apple juice with beer.....Other than that, sounds good!!!

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KillJoy
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Joined: Thursday, September 10, 2009 - 9:33am

now im hungry.....

       

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Colt
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Joined: Wednesday, October 27, 2010 - 12:56pm

A chunk of venison sausage on a bun, slice it down the middle, top with cooked Kraut and enjoy.  Almost lunch time now and you made me hungry.

mj-air23
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Joined: Thursday, January 10, 2002 - 12:00am

I appreciate the comments guys, but what I am specifically looking for is a recipe for mixing the sauerkraut into the sausage I am making this weekend.

odocoileus's picture
odocoileus
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Joined: Saturday, December 30, 2006 - 6:49pm

Whisky Said:
I would substitue the apples with onions, and the apple juice with beer.....Other than that, sounds good!!!

Yea sorry i forgot to modify recipe, I used guiness instead of apple juice, annd added onions but kept apples in (diced instead of slice), the apples really add to the flavor of the dish. You can also add equal amounts (2-3) of diced potatoe , just add more beer

To answer original question, I have never heard of kraut mixed in with sausage, does not mean it cannot be done, but i would think the moisture content would be to high from the kraut.

Let us know if it turns out!!! I am curious, it does sound good. If you do mix kraut in i would suggest getting as much moisture out as possible.

A well regulated militia, being necessary to the security of a free state, the right of the people to keep and bear arms, shall not be infringed

Go afield with a good attitude, with respect for the wildlife you hunt and for the forest and fields in which you walk.  Immerse yourself in the outdoor experience. It will cleanse your soul and make you a better person. -Fred Bear-
 

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R. R.
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Joined: Sunday, April 21, 2002 - 12:00am

I've never done it but did make sausage once with a guy who mixed the kraut with his sausage. It was very good but you might get tired of it if you do a large batch all the same. Don't know how much your making but mix up about 10 lbs. that way and give it a try.

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fullrut
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Joined: Wednesday, September 28, 2005 - 9:42am

L&M meats in Grand Forks sells a Sauerkraut bratwurst.

http://www.lmmeats.com/sausage.html

Education will tell you a tomato is a fruit, while wisdom will tell you not to put it in a fruit salad.

flagger
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Joined: Tuesday, May 14, 2002 - 12:00am

25lb batch I use hunters seasoning mix,3 lbs of kraut, 2 lbs of white peper jack cheese.
grind the meat to your liking and then hand mix the kraut and cheese before stuffing. This stuff is also great made into a patty style without casing it. The hunters seasoning is a mix I get at the local county market store in jamestown and don't know if they have it anywhere else. It is a spicy red peper type mix. Yah  you gotta love that Sauerkraut.

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spodaj
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Joined: Wednesday, April 2, 2008 - 4:34pm

20 lbs ground meat, 3 onions chopped,6 cloves pressed garlic or 1/2 sm bottle garlic juice, dash of liquid smoke, country style seasoning mix, 6 lbs frozen hashbrowns, 3 chopped green peppers, dash of extra salt and pepper, 1 qrt sauerkraut per 5 lbs sausage, stuff in casings, DO NOT SMOKE, ENJOY  Remember to drain the juice from the sauerkraut before you add to the sausage that way it is not so messy when stuffing into casings!

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Colt
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Joined: Wednesday, October 27, 2010 - 12:56pm

spodaj Said:
20 lbs ground meat, 3 onions chopped,6 cloves pressed garlic or 1/2 sm bottle garlic juice, dash of liquid smoke, country style seasoning mix, 6 lbs frozen hashbrowns, 3 chopped green peppers, dash of extra salt and pepper, 1 qrt sauerkraut per 5 lbs sausage, stuff in casings, DO NOT SMOKE, ENJOY  Remember to drain the juice from the sauerkraut before you add to the sausage that way it is not so messy when stuffing into casings!

Oooooooooooh I lik this recipe.  But I'd also try without the hash browns and do some test stuff like 1 part Kraut to 3 parts sausage, only because I like Kraut.  Hell I may go 50/50 on the sausage and Kraut.  At the same time you may not have to drain the Kraut since I've always had to add some warm water to the mixture to get it to stuff properly.  But yours sounds great all great new stuff has to begin somewhere.  Thanks for sharing that.

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spodaj
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Joined: Wednesday, April 2, 2008 - 4:34pm

This is a really good sausage, I have taken it to work and different functions it is always a big hit. We add water to most of are sausage for stuffing purposes, but we don't add water to this recipe and the first time I made it I didn't drain the sauerkraut and we had a mess, juice every where. I have drained the kraut every time after that. I think the frozen hashbrowns have enough water in them that by the time you stuff they are already thawing out.

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odocoileus
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Joined: Saturday, December 30, 2006 - 6:49pm

Thanks for the recipes , I now have some new recipes to try. Too bad I only have steaks and regular sausage left or I would be making some saurkraut sausage for sure, All that would need to be served with that is a cold beer!!!!

Also wondering why you said do not smoke????

A well regulated militia, being necessary to the security of a free state, the right of the people to keep and bear arms, shall not be infringed

Go afield with a good attitude, with respect for the wildlife you hunt and for the forest and fields in which you walk.  Immerse yourself in the outdoor experience. It will cleanse your soul and make you a better person. -Fred Bear-
 

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spodaj
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Joined: Wednesday, April 2, 2008 - 4:34pm

The guy I got the recipe from had it wrote down in the recipe and I guess I never questioned  him about it but I always wondered way you couldn't smoke it ether. I just copied the recipe from the recipe card. A couple of things that we have done is buy the Mrs. Dells hashbrowns with the peppers and onions already in them so we didnt have to chop the onions and green peppers and we use minced garlic I cant tell you how much I add I just keep putting it in till I think there's enough. You can never have to much garlic Imho.

fishhunter
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Joined: Sunday, January 12, 2003 - 12:00am

Instead of chopping onions and peppers I went the lazy way and used Potatoes Obrien and added some cheese, turned out great

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Joined: Wednesday, October 27, 2010 - 12:56pm

spodaj Said:
The guy I got the recipe from had it wrote down in the recipe and I guess I never questioned  him about it but I always wondered way you couldn't smoke it ether. I just copied the recipe from the recipe card. A couple of things that we have done is buy the Mrs. Dells hashbrowns with the peppers and onions already in them so we didnt have to chop the onions and green peppers and we use minced garlic I cant tell you how much I add I just keep putting it in till I think there's enough. You can never have to much garlic Imho.

My experience with the smoking is if you add a bit of liquid smoke to your recipe, don't smoke on a smoker.  It seems smoke very much dries out your meat, or gives it a dry taste, which you don't want if you have Kraut mixed in.  Nice juicy, tasty sausage/braut, not over done just done enough to cook the sausage and heat the Kraut.  I think with some experimenting this could be one hell of a good German sausage.  JMO.  Then at the lake simply lightly boil or grill for about 20 minutes, add ketchup and mustard and enjoy.  I just cleaned the chicken so I get baked chicken and mashed potatoes tonight.  That's not bad either.

mj-air23
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Joined: Thursday, January 10, 2002 - 12:00am

Do you drain the sauerkraut before mixing it with the meat? thanks!

mj-air23
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Joined: Thursday, January 10, 2002 - 12:00am

flagger Said:
25lb batch I use hunters seasoning mix,3 lbs of kraut, 2 lbs of white peper jack cheese.
grind the meat to your liking and then hand mix the kraut and cheese before stuffing. This stuff is also great made into a patty style without casing it. The hunters seasoning is a mix I get at the local county market store in jamestown and don't know if they have it anywhere else. It is a spicy red peper type mix. Yah  you gotta love that Sauerkraut.

do you drain the sauerkraut before mixing it with the meat?

mj-air23
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Joined: Thursday, January 10, 2002 - 12:00am

this sounds good...will have to try

spodaj Said:
20 lbs ground meat, 3 onions chopped,6 cloves pressed garlic or 1/2 sm bottle garlic juice, dash of liquid smoke, country style seasoning mix, 6 lbs frozen hashbrowns, 3 chopped green peppers, dash of extra salt and pepper, 1 qrt sauerkraut per 5 lbs sausage, stuff in casings, DO NOT SMOKE, ENJOY  Remember to drain the juice from the sauerkraut before you add to the sausage that way it is not so messy when stuffing into casings!

Oooooooooooh I lik this recipe.  But I'd also try without the hash browns and do some test stuff like 1 part Kraut to 3 parts sausage, only because I like Kraut.  Hell I may go 50/50 on the sausage and Kraut.  At the same time you may not have to drain the Kraut since I've always had to add some warm water to the mixture to get it to stuff properly.  But yours sounds great all great new stuff has to begin somewhere.  Thanks for sharing that.

spodaj Said:
20 lbs ground meat, 3 onions chopped,6 cloves pressed garlic or 1/2 sm bottle garlic juice, dash of liquid smoke, country style seasoning mix, 6 lbs frozen hashbrowns, 3 chopped green peppers, dash of extra salt and pepper, 1 qrt sauerkraut per 5 lbs sausage, stuff in casings, DO NOT SMOKE, ENJOY  Remember to drain the juice from the sauerkraut before you add to the sausage that way it is not so messy when stuffing into casings!

spodaj Said:
The guy I got the recipe from had it wrote down in the recipe and I guess I never questioned  him about it but I always wondered way you couldn't smoke it ether. I just copied the recipe from the recipe card. A couple of things that we have done is buy the Mrs. Dells hashbrowns with the peppers and onions already in them so we didnt have to chop the onions and green peppers and we use minced garlic I cant tell you how much I add I just keep putting it in till I think there's enough. You can never have to much garlic Imho.