[CnD] Wieners and Sour Kraut:

Susie Stageberg sstageberg2 at gmail.com
Sat Mar 26 14:01:05 EDT 2016


A little caraway seed is nice, and even a touch of brown sugar.

Susie


Susie


-----Original Message-----
From: Brenda Mueller via Cookinginthedark [mailto:cookinginthedark at acbradio.org] 
Sent: Saturday, March 26, 2016 6:51 AM
To: [cookinginthedark at acbradio.org]; Charles Rivard
Cc: Brenda Mueller
Subject: Re: [CnD] Wieners and Sour Kraut:

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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