1/2 cup chopped onion
1 tbsp butter
5 strips bacon -- cut up -or-
1/2 cup bacon bits
16 oz can tomatoes -- diced
16 oz can sauerkraut-well drained
3/4 cup brown sugar
1 polish sausage -- diced
1 (optional)
Directions
In a small skillet, saute onion with bacon. In a 2 quart casserole
dish, combine kraut, tomatoes, brown sugar, bacon and onion (add
polish sausage if desired). Bake uncovered, for 1-2 hours in a 350
degree oven. Casserole should look caramelly around the edges.
Serves 6-8.
(Taken from Extension Homemakers of Sedgwick County cookbook-Laura
Onstott)
Recipe By :
Servings: 6 servings
Barbequed Sauerkraut Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; German; Vegetable
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions back into ancient history, in fact as far as ancient Egypt, and maybe even further. Interesting though that maybe, mostly, these early recipes were just simple hieroglyphic instructions for meal preparation.
Interestingly, the most ancient recipe discovered, according to academics are some stone tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. During Roman times around 25BC a roman called Apicius wrote a collection of documents showing how to cook the recipes prepared by wealthy roman citizens. He tells us how the meals of wealthy Romans were divided into hors d`oeuvres, main course and dessert, something that is very familiar to us today. Aspicius also recounts how the chefs of Roman times were skilled in the use of many different herbs, including a few that are still present in modern kitchens for example basil, fennel and parsley. As our culinary historical trip moves on a few more years we find two books which appeared in the fourteenth century ; a cookery book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these books are not about the indian food that appears on menues today, but rather descriptions of the types of meals prepared by the cooks of the rich and wealthy people of that period. In the fifteenth century, people returning from the crusades brought back many new foods and herbs from the holy lands, including spices like rosemary and coriander. These new culinary innovations caused a torrent in recipe manuscripts, some of which still exist in private collections. Like it or not, the introduction of television gave us celebrity TV chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everybody to access massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Barbequed Sauerkraut recipe.
