Sweet and Sauerkraut

Geo-TH,In

Well-known Member

• Jan 7, 2015

• #1

Sweet and sauerkraut. Crushed pineapple, onions, kraut, sausage, slow cook all day, SOOOO GOOOOD. It will warm you twice. Once when you eat it and once when you ..... Use your imagination. I can't say without getting poofed.

 

B

Brown Swiss

Well-known Member

• Jan 7, 2015

• #1

That looks GOOD!

 

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larry@stinescorner

Well-known Member

• Jan 7, 2015

• #1

looks good! I just had the turnip kraut with pork tonight,it is good ,but not as good as cabbage kraut,but surprisingly good

 

M

MtMan

Member

• Jan 7, 2015

• #1

We always put apples and brown sugar in with pork and kraut and cook it until you can't see any apples at all. They will be like apple sauce. Then when we're done with that I make Sauerkraut soup. Just put a few veggies and wow is it good.

 

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D beatty

Well-known Member

• Jan 7, 2015

• #1

Looks good I have never had with pineapple but I love pineapple. Wife makes sauerkraut & polish sausage in crook pot.

 

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Pajamafied John

Member

• Jan 7, 2015

• #1

Im sold. Looks great. Gotta try it. Thanks (Go Ravens)

 

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PJH

Well-known Member

• Jan 7, 2015

• #1

That looks and sounds good and I'm gonna try it.

Larry mentioned turnip kraut - that's depression era vittles - I thought I was the only one who made that. It's edible, but not as good at the cabbage kraut.

 

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paul

Well-known Member

• Jan 7, 2015

• #1

While I've heard of that, can't really beat true sour kraut, don't need the sweet parts for me.

Mom used to make ' Essig kraut' from time to time, made from kohlrabi.

Was a bit strong for me, but good.

Joni's resturant in my home town has sour kraut and pork loin or hock on Thursdays, made like mom did. Um!

Paul

 

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PJH

Well-known Member

• Jan 7, 2015

• #1

George - the wife wonders how much pineapple you use in your recipe (if it's not a secret).

 

OP

OP

Geo-TH,In

Well-known Member

• Jan 7, 2015

• #1

Yes, it a secret. I use a large can of crushed pineapple along with the juices. Mix to your liking. It really depends on how much kraut too. Mine cooked all day until the kraut melts in your mouth.

 

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PJH

Well-known Member

• Jan 7, 2015

• #1

Thanks George - it's on the menu for this week.

 

OP

OP

Geo-TH,In

Well-known Member

• Jan 7, 2015

• #1

Let me know if you like it. Good warm comfort food in the winter. Just have to keep overhauls zipped tightly around neck tomorrow.

 

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Dick2

Well-known Member

• Jan 8, 2015

• #1

The other ingrediants are okay, but the kraut would put me in the hospital with a severe allergy attack. I am allergic to anything that has been fermented.

 

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Nebraska Cowman

Well-known Member

• Jan 8, 2015

• #1

I do like a sweeter kraut and generally use tomatoes and sugar but may have to try the pineapple route.

 

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welled deers

Member

• Jan 8, 2015

• #1

looks wonderful and will have to try it with venison sausage. love sauerkraut and still make a 10 gallon crock of it every year or two. Thanks for sharing

 

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El Toro

Well-known Member

• Jan 8, 2015

• #1

Our daughter made it for New Year's. Sure was good over mashed potatoes. My wife's family are PA Dutch of German heritage. They made crocks full of sauerkraut. They buried the cabbage heads in a dug hole lined with straw. Hal

 

R

rd 2N in mo

Member

• Jan 8, 2015

• #1

even beer?

 

M

Mike (WA)

Well-known Member

• Jan 8, 2015

• #1

Thanks for the menu idea. We're not much for the sweet part, but make sausage and sauerkraut, with onions and some dry mustard for seasoning. With a couple of boiled potatoes, it can't be beat.

 

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Dick2

Well-known Member

• Jan 8, 2015

• #1

Yep, anything that has been fermented. I count that as a blessing that I can't have any alcohol beverages. Also saves me a lot of money.