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 > <[email protected]> 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 > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
