Chef Daniel Boulud Blogs: Grilled Sausages with Homemade Sauerkraut Make the Ultimate Game Day Snack

10/01/2015 at 06:16 PM ET

Daniel Boulud Sauerkraut recipe
Melissa Hom; Getty

To celebrate Super Bowl 50, we’ve partnered with Taste of the NFL and their chef partners all season long. The charity helps to raise awareness and funds via the season-long Kick Hunger Challenge. For more information or to donate to your favorite team’s city, visit their website, and be sure to check every Thursday for a new game day recipe from your favorite celebrity chefs. Here, Chef Daniel Boulud of N.Y.C.’s Daniel and DBGB give us their recipe for homemade sauerkraut. 

My tailgate tip is to ditch store-bought sauerkraut for a nice, slow-braised, homemade recipe – it’s a real game-changer on hot dogs and grilled sausages. This recipe from DBGB, my downtown NYC restaurant, uses duck fat, bacon and beer for a great flavor. It can be made days ahead and travels well, so once you’re at the game all you need to do is warm it quickly on the grill top.

I like this sauerkraut best with a veal bratwurst, but it’s just as good on top of a traditional beef wiener.

RELATED: Andrew Zimmern Blogs: My Go-To Tailgating Recipe to Kick Off the NFL Season

Daniel Boulud’s Homemade Sauerkraut
2 heads white cabbage
5 tbsp. duck fat
2 medium onions, thinly sliced
½ lb. bacon, chopped
4 quarts chicken or pork stick
1 bottle dry white wine (such as Sauvignon Blanc or Riesling)
3 cups Pilsner beer
2 carrots, diced
1 sachet (3 tsp. juniper berries, ½ tsp. allspice, ½ tsp. white peppercorn, wrapped in cheesecloth and secured with butcher’s twine)
8 tbsp. butter

1. Core, quarter, thinly slice and weigh the cabbage. Transfer to a large bowl toss it with 2 ½ teaspoons salt per pound. Squeeze the cabbage with your hands to bruise it and release some juices. Transfer to a large plastic container or non-reactive pot, and place a weight on top such as a stack of dinner plates. Wrap tightly with plastic and leave to ferment in a cool place for three weeks.

2. Rinse the cabbage. In a large Dutch oven, or stockpot, melt the duck fat over medium heat. Add the bacon and onions, and cook, stirring until onions are translucent, about 3 minutes. Add the wine, beer, stock, carrots, and sachet. Bring to a boil, and then reduce the heat to a simmer until reduced by half, about 30 minutes. Add the cabbage and cook, stirring until tender, for 45 minutes to 1 hour. Stir in the butter, remove from the heat and reserve, chilled for up to one week.

3. To serve, reheat as desired in the cooking liquid and serve with grilled bratwursts, hot dogs, or sausages.

RELATED: The Best Concessions from Every NFL Stadium in the Country

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