Sauerkraut

[Kody94]

You guys are killin' me!!!!

Sausage and sauerkraut in just about any combination is about my favorite food on the planet, and due to a health related diet, I haven't had any for almost 8 months! Argggh...

3 favorite memories:

1. After an excellent Tragically Hip concert in Calgary, while walking back to the hotel, I picked up what is possibly the best smokey I've ever eaten from a street vendor. It was -20C and before I could even sink my teeth in, the sauerkraut was starting to freeze at the tips. Mmmmm...man that was a good one.

2. Neuremberg wieners, sauerkraut, mashed potatoes and German beer in Frankfurt.

3. Any one of the hundreds of Browns Meats Hot Cheese Bison Smokies (how I miss thee!) with sauerkraut while camping at Koocanusa...ohh yeah.

[johnes50]

Every New Years I cook a LARGE pot of sauerkraut with onions, garlic, spices, ribs, pork hocks, chops, smokies, european weiners, and any other pork I feel like throwing in.

It sits on the stove simmering and it's our goto food over New Years. Even my Philipino In-laws ask for it.

[308Lover]

There's a place called the "Sausage House" in Calgary run by a German crew. They burn a hole down the centre of their home-style buns so you can insert your favorite wurst with sauerkraut and mustard--and there are no leaks because the bun isn't sliced! Awesome! And Value Village is next door--so other family members can have their pleasures too!

[Gateholio]

[308Lover]

I made sauerkraut by cutting up 50 pounds of cabbages into a plastic container used for wine making.(Food safe)I salted with rock salt about every 4 or 5 inches. Once in a while I mixed the whole thing by reaching way down and swirling it around, also squeezing with my hands. Sliced 4 onions into the mix as well. Put a large round glass tray on top, with a plastic jug full of water on that for weight.Every day I removed the tray and jug, and cleaned the top of the juice with a clean cloth, then replaced. Kept it in a room about 18 degrees C and filled the house with that smell. After a week or so I put it in my cold room (55 F) and tasted it daily until it seemed perfect. Believe it or not I froze it in bags(make sure lots of juice too). And it kept perfectly ---but only lasted a few months --Ha! Ha! So don't be afraid to ty it!

[308Lover]

Gatehouse! Now you're killing me too! Gotta go get some more sausages!

[Brett]

YYYEEEESSS!!!!!!!

put in in some mash with bacon! YUM

[308Lover]

Need to get some bison smokies. Tonight we're settling for honey garlic bratwurst with German wine sauerkraut. I prefer German draft beer, but only see it at Octoberfest time. My hunting partner always coughs up for a few cans of Holsten beer--Lager or dark, but it'll put you to bed before you can break out the polkas.LOL LOL

[Bow Walker]

One of the better beers that I've tasted (and is readily available) is DAB, a German Lager IIRC. Reallt smooth and flavorful.

[308Lover]

Sorta like "a lotta Dab'll do ya"? (Sorry for the cheap pun, I was reading a Jelvis post this AM.)
I'll keep an eye out for DAB here in town.