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Best thing for brats since rye bread...

Beentown

Dignitary Member
Supporting Member
15,740
154
Sunbury, OH
Kraut stuffed peppers canned and ready for brats:

5 cups of vinegar
2 cups of water
4 cloves of garlic finely chopped
4 teaspoons of canning salt
pinch of dill
Sauerkraut - I cheated and used prepacked since my cabbage was eaten by cabbage grubs.
Kroger bag full of Giant Marconi or Anaheim Peppers (I used Anaheims)

Mix the vinegar, water, salt, dill and garlic and set it aside. Cut the tops off of the peppers and remove seeds as best as possible. Stuff the peppers with kraut. Put some kraut in the bottom of the jar, fill the jar as full as you can with the stuffed peppers. Fill the jar to the bottom of the mouth with the liquid mixture. Tamp to get any air out. Lid and give it a hot water bath for 20 minutes.



When cooking any kind of sausage just pull a pepper out, slice one side open, insert brat, place in rye bun and enjoy. Did these today since I am not working.
 

Buckmaster

Senior Member
14,362
191
Portage
I had some once that were stuffed like this but were canned in BBQ sauce and oil. I never did get the recipe but they were good.
 

Beentown

Dignitary Member
Supporting Member
15,740
154
Sunbury, OH
Had my first one today and it was fuggin KILLER! I was a bit worried as I changed up the recipe for what my Mom always did. Should have made more...