In honor of St. Patrick's Day coming up we are kicking off the celebration with something a little sweet and savory. Jake Randall, owner of the Doughnut Lounge shares his recipe for homemade sauerkraut and the “Reuben Me Right.”
Ruben Me Right
- Raised rye doughnut
- Corn beef
- Sauerkraut (recipe)
- Swiss cheese
- Thousand island dressing
Sauerkraut
- 1 medium onion, diced
- 1 small shallot, diced
- 3 cloves garlic, diced
- 1 qt sauerkraut
- 4 slices of bacon, diced
- ½ qt white wine
- Salt & pepper to taste
Cook bacon in skillet. Remove bacon and sautee onions in leftover bacon grease. Once they are translucent, add all other ingredients and bring to a simmer. Cover and cook until tender.
