

Pork Hock, Sauerkraut, Potato Dumplings and Beer Gravy
Crispy Pork Hock, gut-friendly sauerkraut, and potato dumplings – a soul-satisfying, hearty feast!
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Soul-satisfying bratwurst platter with tangy sauerkraut and spätzle. German comfort food at its best!

Juicy, perfectly seared bratwurst sausages nestled with sweet caramelized onions and tangy sauerkraut. A classic German-American comfort food platter that's ready in about 30 minutes, perfect for a weeknight dinner or game day.
Serving size: 1 bratwurst with bun

Crisp, tangy, and packed with probiotics, this homemade sauerkraut is surprisingly easy to make with just two ingredients. A classic fermented side dish that adds a zesty punch to sausages, sandwiches, and more.

A vibrant and flavorful side dish of tender braised red cabbage, perfectly balanced with sweet apples and tangy vinegar. This German-American classic, known as Rotkohl, is the perfect accompaniment to roasted meats, sausages, and holiday feasts.
Serving size: 1 cup

Soft, chewy little egg noodles that are wonderfully comforting and versatile. This classic German-American side dish is perfect for soaking up rich gravies from roasts or stews, and comes together in under 30 minutes.
Serving size: 1.5 cups

A classic American condiment with a bright, tangy flavor and vibrant yellow hue. This homemade version is incredibly easy to make and tastes so much better than store-bought. Perfect for slathering on hot dogs, burgers, and pretzels.
Serving size: 1 tbsp


Crispy Pork Hock, gut-friendly sauerkraut, and potato dumplings – a soul-satisfying, hearty feast!


Fiber-rich German Split Pea Soup with frankfurters and dark bread – pure, energy-giving comfort food!


Crispy Mushroom Schnitzel with tender Spätzle and tangy red cabbage – a hearty, satisfying meal!


Aromatic German Goulash Soup with crusty bread - soul-satisfying comfort food for any evening!


Homestyle frikadellen with rich gravy, creamy mashed potatoes & sweet veggies. Soul-satisfying comfort food!

Light & tangy German cucumber salad – super refreshing & gut-friendly! Perfect for any meal.
Soul-satisfying bratwurst platter with tangy sauerkraut and spätzle. German comfort food at its best!
This german_american dish is perfect for dinner. With 1000.9899999999999 calories and 26.37g of protein per serving, it's a muscle-gain option for your meal plan.
Caramelize the Onions
Sear and Simmer the Bratwurst
Warm the Sauerkraut and Buns
Assemble and Serve
Serving size: 0.25 cup
Prepare Cabbage and Jar
Salt and Massage
Pack the Jar
Ferment
Store
Prepare the vegetables. Using a sharp knife or a mandoline, thinly slice the red cabbage, discarding the tough core. Finely chop the onion. Peel, core, and grate the apple.
In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.
Add the sliced cabbage to the pot in batches, stirring after each addition to help it wilt slightly. Once all the cabbage is in, add the grated apple, brown sugar, water, bay leaf, ground cloves, salt, and pepper. Stir everything together until well combined.
Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot tightly, and let it braise for 50 minutes, stirring occasionally to prevent sticking.
After 50 minutes, stir in the apple cider vinegar. Continue to cook, covered, for another 15-20 minutes, or until the cabbage is very tender and the flavors have melded.
Remove the pot from the heat and discard the bay leaf. Taste and adjust the seasoning as needed—you may want more salt for savoriness, sugar for sweetness, or vinegar for tang. Serve warm.
Prepare the Batter
Set Up for Cooking
Cook the Spätzle
Finish and Serve
Combine dry ingredients. In a small, non-reactive saucepan, add the mustard powder, sugar, turmeric powder, salt, garlic powder, and paprika. Whisk thoroughly to combine and break up any lumps. This takes about 1 minute.
Whisk in wet ingredients. Gradually pour in the cold water and white vinegar while whisking continuously. Continue to whisk until the mixture is completely smooth and free of lumps. This should take about 2 minutes.
Cook the mustard. Place the saucepan over medium-low heat. Bring the mixture to a gentle simmer, whisking constantly to prevent it from sticking or burning. Cook for 5-8 minutes, until the mustard thickens to the consistency of a thin pudding. It will thicken significantly more as it cools.
Cool and store. Remove the pan from the heat and let the mustard cool completely to room temperature, about 30-45 minutes. Transfer the cooled mustard to a clean glass jar or squeeze bottle. For the best flavor, seal and refrigerate for at least 24 hours before using to allow the sharp flavors to mellow and meld.