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#41 EagleMoon

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Posted 15 March 2015 - 06:13 PM

View PostCyclonus X-1, on 15 March 2015 - 03:58 PM, said:

View PostThe Analog Grownup, on 15 March 2015 - 03:52 PM, said:

View Postx1yyz, on 14 March 2015 - 11:44 PM, said:

View PostEagleMoon, on 14 March 2015 - 10:12 PM, said:

I have usually eaten it with mashed potatoes and Italian sausage. I like cottage cheese with it as well.

With cottage cheese?  I can't say I've heard of that before.

Why anyone can eat cottage cheese is beyond me. Leave a milk in the fridge for two weeks past expiration date and it looks the same. Yuk! :P

Yeah, the stuff is absolutely disgusting.

Sauerkraut is awesome though.

I don't know why someone wouldn't like cottage cheese but each to their own. :)

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#42 Tombstone Mountain

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Posted 15 March 2015 - 06:25 PM

View PostEagleMoon, on 15 March 2015 - 06:13 PM, said:

View PostCyclonus X-1, on 15 March 2015 - 03:58 PM, said:

View PostThe Analog Grownup, on 15 March 2015 - 03:52 PM, said:

View Postx1yyz, on 14 March 2015 - 11:44 PM, said:

View PostEagleMoon, on 14 March 2015 - 10:12 PM, said:

I have usually eaten it with mashed potatoes and Italian sausage. I like cottage cheese with it as well.

With cottage cheese?  I can't say I've heard of that before.

Why anyone can eat cottage cheese is beyond me. Leave a milk in the fridge for two weeks past expiration date and it looks the same. Yuk! :P

Yeah, the stuff is absolutely disgusting.

Sauerkraut is awesome though.

I don't know why someone wouldn't like cottage cheese but each to their own. :)
I enjoy it next to pan-seared pork chops. Little salt, little peppa. Yummy. On poutine its fantastic--especially with the beef gravy

#43 troutman

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Posted 15 March 2015 - 06:29 PM

View PostEagleMoon, on 15 March 2015 - 06:13 PM, said:

View PostCyclonus X-1, on 15 March 2015 - 03:58 PM, said:

View PostThe Analog Grownup, on 15 March 2015 - 03:52 PM, said:

View Postx1yyz, on 14 March 2015 - 11:44 PM, said:

View PostEagleMoon, on 14 March 2015 - 10:12 PM, said:

I have usually eaten it with mashed potatoes and Italian sausage. I like cottage cheese with it as well.

With cottage cheese?  I can't say I've heard of that before.

Why anyone can eat cottage cheese is beyond me. Leave a milk in the fridge for two weeks past expiration date and it looks the same. Yuk! :P

Yeah, the stuff is absolutely disgusting.

Sauerkraut is awesome though.

I don't know why someone wouldn't like cottage cheese but each to their own. :)

A couple of bites of it then I am done. :P

#44 Babycat

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Posted 16 March 2015 - 09:01 AM

View PostTombstone Mountain, on 15 March 2015 - 04:25 PM, said:

View PostBabycat, on 15 March 2015 - 04:24 PM, said:

View PostBowlCity, on 13 March 2015 - 07:36 PM, said:

Here's something that's pretty polarizing with people I know. Do you like the kraut?

I think sauerkraut is the tits. But only when served hot. Eating a bratwurst without kraut is blasphemous.

Posted Image

What's the frilly stuff below the sausage?
It's a banana hammock
I've never seen a banana quite like that before.

#45 x1yyz

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Posted 16 March 2015 - 11:04 AM

View PostBabycat, on 16 March 2015 - 09:01 AM, said:

View PostTombstone Mountain, on 15 March 2015 - 04:25 PM, said:

View PostBabycat, on 15 March 2015 - 04:24 PM, said:

View PostBowlCity, on 13 March 2015 - 07:36 PM, said:

Here's something that's pretty polarizing with people I know. Do you like the kraut?

I think sauerkraut is the tits. But only when served hot. Eating a bratwurst without kraut is blasphemous.

Posted Image

What's the frilly stuff below the sausage?
It's a banana hammock
I've never seen a banana quite like that before.

Whatever you do, do not look up images of "banana hammock".

#46 Tombstone Mountain

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Posted 16 March 2015 - 08:13 PM

View Postx1yyz, on 16 March 2015 - 11:04 AM, said:

View PostBabycat, on 16 March 2015 - 09:01 AM, said:

View PostTombstone Mountain, on 15 March 2015 - 04:25 PM, said:

View PostBabycat, on 15 March 2015 - 04:24 PM, said:

View PostBowlCity, on 13 March 2015 - 07:36 PM, said:

Here's something that's pretty polarizing with people I know. Do you like the kraut?

I think sauerkraut is the tits. But only when served hot. Eating a bratwurst without kraut is blasphemous.

Posted Image

What's the frilly stuff below the sausage?
It's a banana hammock
I've never seen a banana quite like that before.

Whatever you do, do not look up images of "banana hammock".
She may dig it...ya never know. And I have NOT looked them up!

#47 Janie

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Posted 16 March 2015 - 08:52 PM

View PostEagleMoon, on 15 March 2015 - 06:13 PM, said:

View PostCyclonus X-1, on 15 March 2015 - 03:58 PM, said:

View PostThe Analog Grownup, on 15 March 2015 - 03:52 PM, said:

View Postx1yyz, on 14 March 2015 - 11:44 PM, said:

View PostEagleMoon, on 14 March 2015 - 10:12 PM, said:

I have usually eaten it with mashed potatoes and Italian sausage. I like cottage cheese with it as well.

With cottage cheese?  I can't say I've heard of that before.

Why anyone can eat cottage cheese is beyond me. Leave a milk in the fridge for two weeks past expiration date and it looks the same. Yuk! :P

Yeah, the stuff is absolutely disgusting.

Sauerkraut is awesome though.

I don't know why someone wouldn't like cottage cheese but each to their own. :)
I love cottage cheese BUT it has to be really dry, small curd and 4% fat (or whatever it is... not the low-fat stuff). I cannot choke down the goopy stuff. One of my favorite snack treats is Pringles and cottage cheese.

#48 Janie

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Posted 16 March 2015 - 08:53 PM

View PostTombstone Mountain, on 13 March 2015 - 08:31 PM, said:

View Postgreyfriar, on 13 March 2015 - 08:16 PM, said:

Sauerkraut, Bratwurst, Kartoffelbrei :ebert:
Posted Image
Grey--this is german soul food.

Here's a twist on Kraut which you'll hopefully dig, Mutti thinks I'm a idiot for ruining good kraut, but see for yourself:

28 ounces Kraut
1.5 pounds andouille (cajun) saugsage--thinly sliced or cubed. About an 1/8 inch or cubed
1 large onion, yellow sliced
2 tlbs garlic minced
2 bay leafs

and believe it or not
1/4 to 1/2 cup brown sugar


sear sausage/onions till translucent. Mix with other ingredients and put in oven 325 degrees, for an hour and a half.
Serve with german potatoes.

My mom tried it for the second time, and my Dad tells me she makes it in secret--and doesn't share
I'm making this right now! I had too make this after seeing your recipe. It has another 35 minutes in the oven. The kitchen smells sooooooo good!

#49 Tombstone Mountain

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Posted 16 March 2015 - 09:01 PM

View PostJanie, on 16 March 2015 - 08:53 PM, said:

View PostTombstone Mountain, on 13 March 2015 - 08:31 PM, said:

View Postgreyfriar, on 13 March 2015 - 08:16 PM, said:

Sauerkraut, Bratwurst, Kartoffelbrei :ebert:
Posted Image
Grey--this is german soul food.

Here's a twist on Kraut which you'll hopefully dig, Mutti thinks I'm a idiot for ruining good kraut, but see for yourself:

28 ounces Kraut
1.5 pounds andouille (cajun) saugsage--thinly sliced or cubed. About an 1/8 inch or cubed
1 large onion, yellow sliced
2 tlbs garlic minced
2 bay leafs

and believe it or not
1/4 to 1/2 cup brown sugar


sear sausage/onions till translucent. Mix with other ingredients and put in oven 325 degrees, for an hour and a half.
Serve with german potatoes.

My mom tried it for the second time, and my Dad tells me she makes it in secret--and doesn't share
I'm making this right now! I had too make this after seeing your recipe. It has another 35 minutes in the oven. The kitchen smells sooooooo good!

It's divine. Do enjoy! What sides are you making?

#50 Janie

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Posted 16 March 2015 - 10:38 PM

View PostTombstone Mountain, on 16 March 2015 - 09:01 PM, said:

View PostJanie, on 16 March 2015 - 08:53 PM, said:

View PostTombstone Mountain, on 13 March 2015 - 08:31 PM, said:

View Postgreyfriar, on 13 March 2015 - 08:16 PM, said:

Sauerkraut, Bratwurst, Kartoffelbrei :ebert:
Posted Image
Grey--this is german soul food.

Here's a twist on Kraut which you'll hopefully dig, Mutti thinks I'm a idiot for ruining good kraut, but see for yourself:

28 ounces Kraut
1.5 pounds andouille (cajun) saugsage--thinly sliced or cubed. About an 1/8 inch or cubed
1 large onion, yellow sliced
2 tlbs garlic minced
2 bay leafs

and believe it or not
1/4 to 1/2 cup brown sugar


sear sausage/onions till translucent. Mix with other ingredients and put in oven 325 degrees, for an hour and a half.
Serve with german potatoes.

My mom tried it for the second time, and my Dad tells me she makes it in secret--and doesn't share
I'm making this right now! I had too make this after seeing your recipe. It has another 35 minutes in the oven. The kitchen smells sooooooo good!

It's divine. Do enjoy! What sides are you making?
Since we've been eating a lot of potatoes as side dishes, I opted for just the dish itself with some marble rye (slathered in butter) and whole grain mustard on the side.

I really liked the subtle sweetness the brown sugar added. I added 1/4 cup. Will definitely make this again!

Edited by Janie, 16 March 2015 - 10:39 PM.


#51 troutman

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Posted 17 March 2015 - 08:41 AM

View PostJanie, on 16 March 2015 - 10:38 PM, said:

View PostTombstone Mountain, on 16 March 2015 - 09:01 PM, said:

View PostJanie, on 16 March 2015 - 08:53 PM, said:

View PostTombstone Mountain, on 13 March 2015 - 08:31 PM, said:

View Postgreyfriar, on 13 March 2015 - 08:16 PM, said:

Sauerkraut, Bratwurst, Kartoffelbrei :ebert:
Posted Image
Grey--this is german soul food.

Here's a twist on Kraut which you'll hopefully dig, Mutti thinks I'm a idiot for ruining good kraut, but see for yourself:

28 ounces Kraut
1.5 pounds andouille (cajun) saugsage--thinly sliced or cubed. About an 1/8 inch or cubed
1 large onion, yellow sliced
2 tlbs garlic minced
2 bay leafs

and believe it or not
1/4 to 1/2 cup brown sugar


sear sausage/onions till translucent. Mix with other ingredients and put in oven 325 degrees, for an hour and a half.
Serve with german potatoes.

My mom tried it for the second time, and my Dad tells me she makes it in secret--and doesn't share
I'm making this right now! I had too make this after seeing your recipe. It has another 35 minutes in the oven. The kitchen smells sooooooo good!

It's divine. Do enjoy! What sides are you making?
Since we've been eating a lot of potatoes as side dishes, I opted for just the dish itself with some marble rye (slathered in butter) and whole grain mustard on the side.

I really liked the subtle sweetness the brown sugar added. I added 1/4 cup. Will definitely make this again!

Now I want to make it!

Don't know if I can find any cajun saugsage though.

#52 Janie

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Posted 17 March 2015 - 09:57 AM

View Posttroutman, on 17 March 2015 - 08:41 AM, said:

View PostJanie, on 16 March 2015 - 10:38 PM, said:

View PostTombstone Mountain, on 16 March 2015 - 09:01 PM, said:

View PostJanie, on 16 March 2015 - 08:53 PM, said:

View PostTombstone Mountain, on 13 March 2015 - 08:31 PM, said:

View Postgreyfriar, on 13 March 2015 - 08:16 PM, said:

Sauerkraut, Bratwurst, Kartoffelbrei :ebert:
Grey--this is german soul food.

Here's a twist on Kraut which you'll hopefully dig, Mutti thinks I'm a idiot for ruining good kraut, but see for yourself:

28 ounces Kraut
1.5 pounds andouille (cajun) saugsage--thinly sliced or cubed. About an 1/8 inch or cubed
1 large onion, yellow sliced
2 tlbs garlic minced
2 bay leafs

and believe it or not
1/4 to 1/2 cup brown sugar


sear sausage/onions till translucent. Mix with other ingredients and put in oven 325 degrees, for an hour and a half.
Serve with german potatoes.

My mom tried it for the second time, and my Dad tells me she makes it in secret--and doesn't share
I'm making this right now! I had too make this after seeing your recipe. It has another 35 minutes in the oven. The kitchen smells sooooooo good!

It's divine. Do enjoy! What sides are you making?
Since we've been eating a lot of potatoes as side dishes, I opted for just the dish itself with some marble rye (slathered in butter) and whole grain mustard on the side.

I really liked the subtle sweetness the brown sugar added. I added 1/4 cup. Will definitely make this again!

Now I want to make it!

Don't know if I can find any cajun saugsage though.
I couldn't find Andouille sausage so used kielbasa.

:)

TM said to sear the sausage and cook the onions until translucent but since I was running low on time, and since the sausage was already fully cooked anyway, I just added all the ingredients into the baking dish. I put the sauerkraut in first (thoroughly squeezed all the water out in a strainer first), then rough diced one onion, minced 3 garlic cloves, cubed the sausage, and added 1/4 cup brown sugar and two bay leaves. I greased the baking pan before layering the ingredients in too and then covered the dish with foil. I stirred it halfway through the baking time and then took the foil off the last 30 minutes.

Edited by Janie, 17 March 2015 - 10:01 AM.


#53 troutman

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Posted 17 March 2015 - 10:11 AM

View PostJanie, on 17 March 2015 - 09:57 AM, said:

View Posttroutman, on 17 March 2015 - 08:41 AM, said:

View PostJanie, on 16 March 2015 - 10:38 PM, said:

View PostTombstone Mountain, on 16 March 2015 - 09:01 PM, said:

View PostJanie, on 16 March 2015 - 08:53 PM, said:

View PostTombstone Mountain, on 13 March 2015 - 08:31 PM, said:

View Postgreyfriar, on 13 March 2015 - 08:16 PM, said:

Sauerkraut, Bratwurst, Kartoffelbrei :ebert:
Grey--this is german soul food.

Here's a twist on Kraut which you'll hopefully dig, Mutti thinks I'm a idiot for ruining good kraut, but see for yourself:

28 ounces Kraut
1.5 pounds andouille (cajun) saugsage--thinly sliced or cubed. About an 1/8 inch or cubed
1 large onion, yellow sliced
2 tlbs garlic minced
2 bay leafs

and believe it or not
1/4 to 1/2 cup brown sugar


sear sausage/onions till translucent. Mix with other ingredients and put in oven 325 degrees, for an hour and a half.
Serve with german potatoes.

My mom tried it for the second time, and my Dad tells me she makes it in secret--and doesn't share
I'm making this right now! I had too make this after seeing your recipe. It has another 35 minutes in the oven. The kitchen smells sooooooo good!

It's divine. Do enjoy! What sides are you making?
Since we've been eating a lot of potatoes as side dishes, I opted for just the dish itself with some marble rye (slathered in butter) and whole grain mustard on the side.

I really liked the subtle sweetness the brown sugar added. I added 1/4 cup. Will definitely make this again!

Now I want to make it!

Don't know if I can find any cajun saugsage though.
I couldn't find Andouille sausage so used kielbasa.

:)

TM said to sear the sausage and cook the onions until translucent but since I was running low on time, and since the sausage was already fully cooked anyway, I just added all the ingredients into the baking dish. I put the sauerkraut in first (thoroughly squeezed all the water out in a strainer first), then rough diced one onion, minced 3 garlic cloves, cubed the sausage, and added 1/4 cup brown sugar and two bay leaves. I greased the baking pan before layering the ingredients in too and then covered the dish with foil. I stirred it halfway through the baking time and then took the foil off the last 30 minutes.

Thanks,

I will see what I can find. :D

#54 Babycat

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Posted 17 March 2015 - 10:51 AM

View PostTombstone Mountain, on 16 March 2015 - 08:13 PM, said:

View Postx1yyz, on 16 March 2015 - 11:04 AM, said:

View PostBabycat, on 16 March 2015 - 09:01 AM, said:

View PostTombstone Mountain, on 15 March 2015 - 04:25 PM, said:

View PostBabycat, on 15 March 2015 - 04:24 PM, said:

View PostBowlCity, on 13 March 2015 - 07:36 PM, said:

Here's something that's pretty polarizing with people I know. Do you like the kraut?

I think sauerkraut is the tits. But only when served hot. Eating a bratwurst without kraut is blasphemous.

Posted Image

What's the frilly stuff below the sausage?
It's a banana hammock
I've never seen a banana quite like that before.

Whatever you do, do not look up images of "banana hammock".
She may dig it...ya never know. And I have NOT looked them up!

:o

#55 Xanadu

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Posted 17 March 2015 - 02:00 PM

Never tried it. I am put off by the smell, which I hate.

I'll take the corned beef and cabbage though!

#56 Lorraine

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Posted 17 March 2015 - 03:24 PM

View PostEagleMoon, on 15 March 2015 - 06:13 PM, said:

View PostCyclonus X-1, on 15 March 2015 - 03:58 PM, said:

View PostThe Analog Grownup, on 15 March 2015 - 03:52 PM, said:

View Postx1yyz, on 14 March 2015 - 11:44 PM, said:

View PostEagleMoon, on 14 March 2015 - 10:12 PM, said:

I have usually eaten it with mashed potatoes and Italian sausage. I like cottage cheese with it as well.

With cottage cheese?  I can't say I've heard of that before.

Why anyone can eat cottage cheese is beyond me. Leave a milk in the fridge for two weeks past expiration date and it looks the same. Yuk! :P

Yeah, the stuff is absolutely disgusting.

Sauerkraut is awesome though.

I don't know why someone wouldn't like cottage cheese but each to their own. :)

There is only one thing that makes me sick to my stomach even if I just smell it.  That is milk.  However, I love cottage cheese.  :lol:

#57 x1yyz

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Posted 17 March 2015 - 05:41 PM

I just wanted a quick lunch today so I made myself a veggie hot dog with sauerkraut.  Mmm, sauerkraut!

#58 ILSnwdog

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Posted 19 March 2015 - 12:46 PM

View Postgreyfriar, on 14 March 2015 - 08:59 PM, said:

View Posttroutman, on 14 March 2015 - 08:06 PM, said:

View Postgreyfriar, on 14 March 2015 - 07:06 PM, said:

For me the best and easiest way to cook Sauerkraut is to roast some bacon, stir it in the Kraut, add a large peeled onion (the whole thing) and a few table spoons of sugar. Now let it simmer for at least 1 hour. That's it. No big deal, but a great result.

I need to try that. :ebert:
:cheers:  Don't forget the Bratwurst and the mashed potatoes. Great traditional German meal.
What about spatzle?

#59 greyfriar

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Posted 19 March 2015 - 03:14 PM

View PostILSnwdog, on 19 March 2015 - 12:46 PM, said:

View Postgreyfriar, on 14 March 2015 - 08:59 PM, said:

View Posttroutman, on 14 March 2015 - 08:06 PM, said:

View Postgreyfriar, on 14 March 2015 - 07:06 PM, said:

For me the best and easiest way to cook Sauerkraut is to roast some bacon, stir it in the Kraut, add a large peeled onion (the whole thing) and a few table spoons of sugar. Now let it simmer for at least 1 hour. That's it. No big deal, but a great result.

I need to try that. :ebert:
:cheers:  Don't forget the Bratwurst and the mashed potatoes. Great traditional German meal.
What about spatzle?
Yeah that works, when they're real handmade and thick as a brick. :D
Today I had Sauerkraut with mashed potatoes and some pork belly. Sounds awful but tastes very good.

#60 Babycat

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Posted 02 April 2015 - 06:46 AM

View PostILSnwdog, on 19 March 2015 - 12:46 PM, said:

View Postgreyfriar, on 14 March 2015 - 08:59 PM, said:

View Posttroutman, on 14 March 2015 - 08:06 PM, said:

View Postgreyfriar, on 14 March 2015 - 07:06 PM, said:

For me the best and easiest way to cook Sauerkraut is to roast some bacon, stir it in the Kraut, add a large peeled onion (the whole thing) and a few table spoons of sugar. Now let it simmer for at least 1 hour. That's it. No big deal, but a great result.

I need to try that. :ebert:
:cheers:  Don't forget the Bratwurst and the mashed potatoes. Great traditional German meal.
What about spatzle?
A what now?




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