When we started HEX Ferments we had no idea that serving sauerkraut at Thanksgiving was such a strong tradition here in Maryland. Now of course we love it! And we included our Baltimore Thanksgiving Sauerkraut recipe below.
Every fall we inevitably get contacted by a local media person to provide commentary about the tradition. Thank you Grace Hebron at Baltimore Magazine for including us this year, read the full article HERE.
Baltimore Thanksgiving Sauerkraut
1 tablespoon local butter
1 small local onion, finely chopped
2 apples, cored and chopped into 1/2" pieces
1 can beer - pilsner works best in our experience
15 oz jar HEX Ferments Sauerkraut with the brine
1 cup stock of choice
1 tablespoon Dijon mustard
1 tablespoon caraway seeds
1 tablespoon brown sugar
Optional turkey neck
Tips: Start your sauerkraut early to simmer low most of the day until ready to serve. If you are low on brine, add some salted water (salty like salted pasta water) to make all the ingredients wet, and optional turkey neck submerged. Kraut is done when it reaches the consistency of a spread with the neck broken down, meat dispersed and apples have melted.
Heat fat in a medium pot over medium heat, add onions and apples. Add a pinch of salt and pepper, cook until the onions are caramelized. When onions are ready add the beer and use a wooden spoon to scrape the brown bits from the bottom of the pot. Once deglazed, add the sauerkraut, stock, mustard, caraway seeds and brown sugar. Stir, add the neck if using. More salted water if ingredients are not wet enough.
Cover and bring to a simmer, checking every once in a while to stir. Simmer until the liquid has reduced and it has the consistency of a thick sauce. Remove the neck bones. Season more to taste. Works great in a crock pot.
*Photo courtesy of Gertrude's Chesapeake Kitchen.