[CnD] Wieners and Sour Kraut:

Brenda Mueller brendin at smart2.net
Sat Mar 26 07:51:11 EDT 2016


Actually, Charles, I use kielbasa, and I have been known to add a bit of beer to the mix.  

Brenda Mueller 



Sent from my iPhone

> On Mar 26, 2016, at 7:22 AM, Charles Rivard via Cookinginthedark <cookinginthedark at acbradio.org> wrote:
> 
> 
> That sounds really good.  Another idea is to use other sausages such as Polish or smoked sausages.
> 
> 
> 
> 
> If you think you're finished, you! really! are! finished!!
> -----Original Message----- From: brenda mueller via Cookinginthedark
> Sent: Saturday, March 26, 2016 6:14 AM
> To: cooking in the dark
> Cc: brenda mueller
> Subject: [CnD] Wieners and Sour Kraut:
> 
> I would never freeze sour kraut, just keep it stored in the
> refrigerator in its bag.  After all, it's sour kraut.
> 
> If I were to cook sour kraut and wieners in the crockpot, I'd use
> one portion of meat to every two of kraut.  (for example one
> pound of wieners to two pounds of kraut.).
> 
> First drain the kraut; put half the kraut in the bottom of the
> crockpot.  Dice your wieners, and add them.  Next, cover with the
> rest of the kraut.  Add about a tablespoon of sugar and four to
> six ounces of water.  Now cook on high three to five hours.
> That's if you're serving it the same day.  I always cook my kraut
> the day before, let cool overnight, and reheat the next day. That
> way the meat and kraut flavors combine thoroughly.
> 
> 
> Brenda Mueller
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