• Sauerkraut, Onions, and Brats

    Don’t get me wrong. There have been plenty of times that I’ve wanted to kill Rickey Jones over the course of the last 40 years; however, it has never been at meal time…unless he wasn’t here when I was ready to put it on the table! :)


    Seriously, Ric is extremely easy to please, and one of his favorites is the sauerkraut he and I have fairly often. The only thing that varies is the type of meat I use in it because I vary from the brats that I cook myself, to precooked brats, to German sausage, to plain old beef wieners…never anything but beef! If you are not familiar with the particular flavor of bratwurst, I’d work up to it since it is a bit of an acquired taste, I think. Today, I am using Pederson’s all natural franks.


    1 Large Yellow Onion, chopped or ringed
    Bacon Drippings, I use at least 3 tablespoons.
    Garlic Salt, to taste
    Meat, your choice


    1. Melt bacon fat in deep pan.

    2. Drop onion rings in the fat, stirring occasionally. I season with garlic salt at this point.

    3. Add sliced meat to onions, and continue to stir occasionally until onion is tender.

    4. Drain sauerkraut very, very well.  Stir into meat and onion mixture. Cook until kraut is completely warmed throughout.

    It’s pretty tangy, but we love it. Of course, I don’t advocate often using any meat that contains the “ites” and the “ates” so you if you serve often, you might want to spend the extra to get the natural meats.  Then, eat all you want since it’s all low carb!


    About Fredda Jones

    Fredda Davis Jones was raised “in the country” in Comanche County and learned very early that creativity and innovation are traits that can flourish even in small-town Texas and that with enough effort, indeed nothing is impossible, including being married to the same man for over 40 years! Rickey and Fredda have 2 children, 5 grandchildren, and a crazy life that includes sitting in the bleachers several times a week. The rest of her time is spent creating great content for texansunited.com and marketing small-town Texas.
    This entry was posted in Low Carb Recipes, Main Dish, Our Texas Recipes and tagged , , , , . Bookmark the permalink.

    5 Responses to Sauerkraut, Onions, and Brats

    1. Tamra Drake says:

      I’m looking forward to the recipe’s.

    2. Bruce Nieman-Runner says:

      Fredda, I’m glad to read that you like saurkraut. Seriously, I made saurkraut with new potatoes and smoked pork butt the first time I cooked for my husband as a test. He may have been tall, good looking, and sexy as a stallion, but if he was a picky eater, I wanted nothing to do with him. (While we were eating, he asked me if I like liver. Apparently he didn’t want to be stuck with a picky eater, either!)

      One think I do — and I got this from Mama Runner, who got it from Julia Child — I drain the saurkraut (which I make myself, from cabbage I grow myself) and rinse it, then add a cup of chicken broth and a cup of white wine. It’s also nice to tuck in some sliced carrots to the onions. It adds a lovely contrasting color and it’s so tasty.

      I hope y’all are keeping warm. I’ve had fires in every fireplace all week long. It’s supposed to get back into the 50’s in Central Georgia day after tomorrow. My poor husband is in Rochester, Minnesota until tomorrow…he says min-40’s will be a welcome warm-up, the poor guy. I’m gonna make him a roasted chicken and maybe an oyster casserole to welcome him home.

    3. Bruce Nieman-Runner says:

      Oh, Honey, that one’s so easy! I can’t believe a good cook like you doesn’t know how to make it! (My Granny taught me to make it when I was 7 — big enough to be trust at the stove top.)

      Granny Lee’s Oyster Casserole

      2 to 2 1/4 quarts oysters — drained
      1 1/2 stick butter
      1 green or red sweet pepper, seeded, that white crud taken out, and chopped
      3 scallions, finely chopped
      1 clove garlic, finely minced
      scant 1/4 teaspoon cayenne
      1/2 pound white button mushrooms, thinly sliced
      1/4 cup + 1 tablespoon all-purpose flour
      1 cup heavy cream
      1/4 cup grated Parmesan cheese (NOT that green tube stuff — I buy it at Costco — theirs is good.)

      1/2 teaspoon sweet paprika
      Salt to taste
      Freshly ground black pepper
      1 sleeve Ritz Crackers, crushed

      Preheat the broiler. Grease a 9×13-inch ovenproof Pyrex or similar baking dish.

      Melt 4 tablespoons of the butter in a heavy casserole. Add the scallions, garlic, cayenne and sweet pepper and saute until the onion is soft and translucent, about 4 or 5 minutes. Add the mushrooms and oysters and saute for another 4 or 5 minutes, until the mushrooms give off their liquid. Make a white sauce: in a saucepan set over medium heat, melt 4 tablespoons of the remaining butter, stirring in the flour to make a roux. Don’t rush this — you want to cook the flour so it doesn’t taste starchy. So let it bubble, stirring it, for at least 2 full minutes — preferably 3. When it is smooth and cooked, add the cream, and stir until boiling and thick. It’s going to seem a little TOO thick, but the oysters will thin it down some. Add the cheese. Stir this cheese sauce into the oyster mixture and season with paprika, salt, and pepper. Pour into your baking dish and level it out. Melt the remaining butter and stir in the crushed Ritz Crackers. (No, you may not substitute anything else. Saltines are for sick people and Yankees.) I like to add 1/4 teaspoon garlic powder here, but my Granny didn’t. Stir until the cracker crumbs are all greased up, then spread them over the oysters. Pop it under the broiler — I make sure it isn’t too close…you DON’T want it to bur, just get bubbly hot and browned on top.

      Serve this with some crusty bread and a dry white wine. Or nowadays you can find really nice $10 rose wine that is nice too. When my brother and his wife come to visit, I always make this for Saturday dinner — the four of us will eat the whole thing with bread and a salad. When it is just the two of us, I cut the recipe in half.

      I hope you have a wonderful Thanksgiving. The Lord has Blessed us all. I think sometimes we forget that.

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