3 strips bacon, in small pieces
2 small potatoes, cubed
2 small apples, cored, cubed
2 lb polish sausage, in pieces
3 tsp brown sugar
1 1/2 tsp flour
1 1/2 tsp caraway seeds
2 27-ounce cans sauerkraut
1/2 cup water
Directions
Fry bacon and Polish sausage until crisp; drain. Add flour to
drippings and blend well. Stir in sauerkraut; mix well. Place
sauerkraut mixture, bacon and sausage pieces i n CROCK-POT. Add all
other ingredients; stir together thoroughly. Cover and cook on Low 7
to 9 hours. (High: 3 to 4 hours).
Servings: 999 servings
Old World Sauerkraut Supper Recipe brought to you by Recipe Ideas
Categories: German; Polish; Vegetable
The History of Recipes
We are able to trace the history of meal recipes back into history, certainly as far into history as the early Egyptians, and maybe further still. Interesting though that is, these, old cook books were just basic hieroglyphic recipes for food preparation.
The truth of the matter is, the oldest recipe discovered, according to academics are a few clay tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. As we move into Roman times 25BC a man called Apicius compiled a few documents describing recipes cooked by the Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and afters, a very modern way of dining. Aspicius describes how the ancient cooks made use of many different spices, including a few that are still present in modern kitchens such as basil, rue and dill. As we move on, there are a couple of interesting recipe books dating from the 14th Century - a cookery book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these are nothing to do with the spicy food that we all know today, but instead accounts of the types of food on the menues of the wealthy. Later, in the fifteenth century, the Crusaders brought back many foods, spices and herbs from the holy land, including coriander, parsley, and rosemary. The introduction of these new culinary ideas prompted a surge in manuscripts on cookery, most of which are kept safe in private cookery archives. By the advent of the 20th century, recipe publications are in high demand, due to better eduction, more leisure time and having more disposable income. The revolution that is television brought us cooking programs and the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes like those on this web site. |
We hope you enjoy this Old World Sauerkraut Supper recipe.
