Wienerwurst and Sauerkraut
Ingredients
Directions
Pack the cans
Place two small Wienerwursts in the bottom of each can.
Stuff the can half full with raw sauerkraut.
Add two more Wienerwursts in the middle.
Fill the can to within ¼ inch of the top with sauerkraut.
Seal the can, leaving a small hole at the top.
Process and cool
Insert the can in boiling water for 20 minutes.
Remove the can, seal the hole, and cook in fresh boiling water for 45 minutes, in salt water for 30 minutes, or in a retort for 20 minutes.
Cool the cans in cold water.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Wienerwursts
- Provide the main meat, flavour and substance of the dish.
- Raw sauerkraut
- Adds acidity and a tangy flavour that balances the rich sausage.
The step that matters
Sealing the can with a small vent hole. The hole at the top lets air and steam escape during the first processing stage. Sealing it only after that stage traps the air that was pushed out, so the can does not seal with air inside. Proper venting helps the contents heat evenly and keeps the seal reliable.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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