Re: Pigs in blankets
Posted: Fri Apr 10, 2020 8:31 am
I have spoken with the sauerkraut oracle. To answer the last question first, she never puts any water in. They just steep in their own juices. She does mash them, and then puts a weight on them until they're ready to go in the jar. She thinks it would be perfectly possible to do the same with whole leaves, although you'd need a much bigger container, both for the mashing and juice-extracting stage and for keeping it in. She reckons we can do it, and she's going to try, on the grounds that wrapping a sausage in a soured cabbage leaf and baking sounds too good to miss!chas wrote:How would one go about making sauerkraut with whole leaves? I mead several batches (inspired by you, btw), but can't make it any more because my arthritic hands can't handle the mashing necessary to get it to give up enough liquid to cover it, and if I put too much water in, the reaction doesn't go properly.
That also sounds absolutely heavenly. We're going to have to try that now as well.chas wrote:My mother used to make something she called franks and blanks. Slit hot dogs about 3/4 the way through, put a stick of really sharp cheddar in the slit, and wrap with a strip of bacon. Cook in the oven till the bacon is rendered and the cheese is melted.