I'll have you know that I have been enjoying these for the past couple of days. And my sauerkraut is similar to how my Polish grandmother used to make it, but I do different variations.
It is far from the taste of vinegar. The kraut is rinsed well in cold water and sauteed with chopped onion, olive oil, a little butter, black pepper, and a touch of celery seeds until lightly browned. This makes the sauerkraut a bit sweeter because of the onions, yet with a very slight tang. SOOOOO good on that sausage patty or on hot dogs!
My grandmother used bacon as a base for flavor when she made the sauerkraut in this manner. I did not have bacon on hand to cut up and fry so I put a little butter in for richness. I remember she sometimes had mushrooms in her kraut too. The basic idea is to rinse and then sautee. Onions always add sweetness and flavor.
Some like the vinegar, some do not. I don't care for it dominating the flavor in sauerkraut, so this is a nice way to still enjoy the cabbage on different meats.
Debbie Grejdus Spirituality Site Editor Spirituality Forum Moderator
Debbie, I enjoy kraut. My mother did not rinse it, but I do. As you say, it isn't dominated by vinegar when you do this.
My favorite kraut of all time was at a little restaurant on Strawberry Hill in KCK. It was called Jennie's. One day a week they served a sausage link from a local butcher, Ragan's, mashed potatoes, and sauerkraut. It was the stuff that dreams are made of! They also served a stuffed noodle called strucla. It was covered in brown gravy with some little meatballs. Neither of them were sandwich meals, but so wonderful!
Sauerkraut sauteed with onions on a Polish sausage with grainy mustard on a fresh bun.
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Last edited by Connie - ADD/Sandwiches; 06/24/1307:09 AM.
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