Barbecue Sauerkraut Bake

Name: Barbecue Sauerkraut Bake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4-6 serving(s)
Ingredients: 2 1/2-3 cups cooked beef or 2 1/2-3 cups cooked chicken; 1 tablespoon butter; 1 teaspoon olive oil; 1/4 cup chopped yellow onion; 1 clove garlic, minced; 1 cup catsup; 1/4 cup packed brown sugar; 2 tablespoons lemon juice; 1 tablespoon Worcestershire sauce; 1 teaspoon Dijon mustard; Tabasco sauce or your favorite hot sauce, to taste; 2 cups packed sauerkraut, rinsed and drained (I prefer Bubbie's naturally fermented kraut); 1 cup dry breadcrumbs; 1 tablespoon finely grated parmesan cheese; olive oil (in mister or pan spray)

Submitted by Julesong

"The combination of barbecue and sauerkraut might sound strange, but it's very tasty! We love the combination. :)"

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photo by *Parsley*

Ready In:: 45mins
Ingredients:: 15
Serves:: 4-6

ingredients

2 ¹⁄₂ - 3 2 1/2-3 cups cooked beef or 2 1/2-3 cups cooked chicken
1 tablespoon butter
1 teaspoon olive oil
¹⁄₄ cup chopped yellow onion
1 clove garlic, minced
1 cup catsup
¹⁄₄ cup packed brown sugar
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
Tabasco sauce or your favorite hot sauce, to taste
2 cups packed sauerkraut, rinsed and drained (I prefer Bubbie's naturally fermented kraut)
1 cup dry breadcrumbs
1 tablespoon finely grated parmesan cheese
olive oil (in mister or pan spray)

directions

Preheat oven to 350 degrees F.
In a saucepan over medium heat, melt the butter and olive oil together, then add the onion and sauté until lightly browned, about 5 to 7 minutes.
Reduce the temperature to low, add the garlic, catsup, brown sugar, lemon juice, Worcestershire, mustard, and Tabasco or hot sauce, and simmer for 10 minutes; add the shredded cooked meat, remove from heat, and set aside.
In a colander rinse the sauerkraut well under running water, then set aside to let drain.
In a lightly sprayed casserole dish, pour the meat and barbecue sauce mixture, then spread the sauerkraut over the meat.
In a bowl, combine the breadcrumbs and Parmesan.
Sprinkle crumb mixture over the sauerkraut, lightly spray with olive oil or pan spray, then bake at 350 degrees F for 20 to 25 minutes or until crumb topping is golden brown and crisped to desired texture.
Serve as is or over toast (dark rye is good!) or toasted hamburger buns.
Note: you can put a layer of barbecued beans under the shredded meat, if desired; also, you can use commercially prepared barbecued sauce instead of making your own as above (about 1 1/4 cup of sauce).

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Reviews

This was a great way to use up some leftover pork chops. The sweetness of the BBQ sauce went well with the sauerktraut. I drizzled some melted butter over the top before baking. We ate it on toasted bread as open-faced sandwiches. I'll make this again. Thanx for sharing.

*Parsley*

RECIPE SUBMITTED BY

Julesong

Tukwila, 87

It's simply this: I love to cook! :) I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. I am proud to say that I have several family members who are also on RecipeZaar! My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. Cooking peeve: food/cooking snobbery. Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.

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