Are you looking for the perfect springtime camping recipe? Try our camping recipe for Sausage & Kraut – this authentic German recipe for sauerkraut will beat anything you make at the store, and will delight your tastebuds when you pair it with a hot-off-the-grill sausage.
Sausage & Kraut
- 1 lbs Polish sausages
- Stone ground mustard
- 2 lbs shredded cabbage
- 10 juniper berries (find in your grocer’s spice and seasoning aisle)
- 1 tsp caraway seeds
- 1 tsp mustard seeds
- 3 tsp non-iodized or pickling salt, divided
- Filtered water
You’ll also need:
- Large glass mixing bowl (no metallic bowl!)
- Wooden spoon
- 1 quart Mason jar with unused lid and ring
- Casserole pan
Okay: first, you’re going to look over those ingredients and not freak out. This is easy stuff. Buy your cabbage pre-shredded in the produce department and the spices in the seasoning/baking section.
Next, you’re going to start this recipe at least one week before your camping trip. Why? Well, sauerkraut is fermented cabbage. And fermentation takes time. So start it now, then pack along the jar of perfect kraut when you’re packing up your new or used RV’s kitchen supplies.
Let’s get going!
- In the glass bowl, mix the cabbage with the juniper berries, caraway and mustard seeds, and 2 tsp of the salt. Give it a good stir to get the cabbage to start releasing its juices. Set it aside for 20 minutes, then stir again.
- Sterilize the Mason jar. This is much simpler than it sounds. Either run the jar through a dishwasher with a sanitation cycle or boil it in a pot of water for several minutes, then let air dry on a clean dish cloth.
- Scoop the cabbage mixture into the clean jar and push it down with the wooden spoon.
- Mix together 8 oz warm, filtered water with the remaining 1 tsp salt and stir until the salt dissolves. Pour this over the cabbage until the liquid level reaches the jar rim. Loosely place the canning lid on the top and place the jar in a casserole dish or tray to catch overflow liquid. As air bubbles form and rise to the surface from adding everything in the jar, it may slightly overflow.
- Add more salt water as necessary to bring the liquid level to the top rim (8 oz filtered water + 1 tsp salt ratio). Replace the lid loosely.
Now, let the sauerkraut do its fermentation thing. It will take at least a week to get to optimal flavor. Skim off any film from the top and close the jar tightly with the ring. Store it in the fridge until you’re ready to use it!
On grilling day, throw those Polish sausages on a hot grill – like the one on your RV’s exterior kitchen. Then load up the sausage with your homemade sauerkraut and top with a drizzle of brown mustard. Skinned, roasted potatoes or mashed potatoes also make an excellent side dish!
Our camping recipe for Sausage & Kraut will take your expectations for a delicious meal while camping to the next level. If you try this recipe, let us know! Contact us today with any questions – or if you’re ready to upgrade your RV to something with an outdoor kitchen to make recipes like this one easier than ever!