The holidays are over and this week we wanted to get back to the basics and try to make some of our favorites from scratch. There’s nothing better than a good ol’ american brat on a homemade bun loaded with sauerkraut and it makes the perfect weekend meal. While these recipes take some preparation, the end result cannot be argued with and your friends will be very impressed!
hot dog buns:
This recipe makes about 16 buns and takes 1 1/2 hours (with all the rising and baking time). I got this recipe from allrecipes.com, which includes a video on how to roll the dough if you need help!
1 c. milk
1/2 c. water
1/4 c. butter
4 1/2 c. flour
1 package instant yeast
2 tbs. sugar
1 1/2 tsp. salt
1. In a small saucepan, heat milk, water and butter until very warm, 120 degrees.
2. In a large bowl, mix together 1 3/4 c. flour, yeast, sugar and salt. Mix milk mixture into flour mixture and then mix in the egg. Stir in the remaining flour, 1/2 cup at a time, beating well with each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and knead the dough until smooth and elastic, about 8 minutes.
3. Divide dough into 16 equal pieces. Flatten each piece into a rectangle about 6 in. long.
4. Starting with the longer side, roll up tightly and pinch the edges together to seal. Place the rolls on a greased baking sheet about an inch apart. (You want the sides to touch when they rise in the oven, this makes the sides flat). Let Rise about 20 – 25 min.
5. Bake at 40o degrees for 10 to 12 minutes or until golden brown and enjoy!
The best part of this recipe is that it is ready in just 5 days so if you plan ahead and make this on a Monday, it will be ready to enjoy by that weekend.
a crock or large glass jar
one large red cabbage
2 1/2 tbs. sea salt
1. Peel off the outer layers of your cabbage and set them aside (these will be your cover layer). Thinly slice the remaining head of cabbage, don’t worry about slicing them evenly. Rinse the sliced cabbage and place as much as you can into your crock or glass jar (mine only fit about half the cabbage).
2. Add the 2 1/2 tbs. of sea salt and start massaging your cabbage (almost like kneading dough). The salt draws out any water in the cabbage so you will start to notice liquid building up in your crock, this is going to be your brine so don’t pour it out! Continue to massage until your cabbage begins to soften and get smaller.
3. As the cabbage gets softer you can begin adding the rest of your leftover cabbage until it all fits into your crock. Now you will need to continue to massage the cabbage until enough water has built up in the crock to completely cover your cabbage. (It is extrememly important that your cabbage is covered so that there is no bacteria build-up!) If you cannot get enough water out of your cabbage to cover it, you can add up to a cup of cold water to your brine.
4. Once your cabbage is completely covered in the brine, place the outer layers of cabbage (that you set aside in the beginning) on top, covering the entire thing. I also placed a heavy bowl on top of this to add extra weight and ensure everything was under the liquid.
5. Cover your crock with a plate or lid if you have one and let sit for 4 days. After this, you can begin to taste test your sauerkraut. I like it a little sour and a little crunchy so 5 days was perfect but if you like it softer you can wait a couple extra days. Once ready, your sauerkraut can be stored in the refrigerator for up to 2 months!
Helpful hints: The “sour” part of the sauerkraut comes from fermenting the cabbage for a few days, NOT from the salt so don’t feel the need to add extra salt. The salt is simply there to extract the brine from the cabbage. And if you are having a hard time extracting enough brine, let it sit for a couple minutes, massage for a couple minutes, and let it sit again. Then the salt can do its best work!
xoxo, Keya and Erica