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Al/Mi    Posted 09-09-2007 at 13:13:45       [Reply]  [No Email]

The cabbage we had in the garden started splitting
and the deer was getting in it so we started some
sauerkraut today Even had to go buy some more heads
to get this much . This is an eight gal crock and we have it over half full . we'll see how it turns out in a few weeks .That'll be enough for us and give some away to what kids want some.

TnT    Posted 09-09-2007 at 15:44:13       [Reply]  [No Email]
I was reminded of a story that took place back in the late 60's early 70's in central Illinois. An old woman lived in a primative house with no running water. She grew and made everything. She always kept her sourkraut on the back porch to cure. I'm sure you all know what saurkraut smells like as it cures. Anyhow, as she got older all of kids got together and upgraded her house for her. They put in running water and inside toilet facilities and moved the saurkraut to the back part of the property. The old woman was remarking that the kids moved the saurkraut away from the house because it stinks and then they moved the outhouse indoors!!

Ol Tex    Posted 09-09-2007 at 15:02:13       [Reply]  [No Email]
Awww Man!! We love good kraut with any kind of good sausage or fresh pork. I like to drain it, add sliced fresh garlic and onions, 1/4 cup of beer and sautee it in butter till the liquid cooks down. Roast or boil some taters and bake some nice crusty bread. Mmmmmmmmmm!!! Now, lemmee see....think I'll fix some apple dumplin's for dessert.

Daninbama    Posted 09-09-2007 at 14:17:04       [Reply]  [No Email]
We have kraut and sausage for supper along with other staples quiet regular. Been loving this as an entree for many years. Must be genetics or taste buds. Dan

now shoot some deer,    Posted 09-09-2007 at 13:35:59       [Reply]  [No Email]
and make venison' polish sausage to go with that sour kraut al.
..polish sausage and sour kraut is what my mostly irish family calls "polish turkey". my uncle married a little polish gal, and the first year we had thanksgiving at their house she served poish sausage and sauerkraut for the main course as was the tradition in her family. well, we loved it so much, "polish turkey" has now become an expected dish (along WITH our regular turkey that is) at every thanksgiving meal...which is GREAT by me, as i don't really care for turkey except on samwiches.


Fawteen    Posted 09-09-2007 at 13:55:26       [Reply]  [No Email]
That's some good eatin' right there!

I'm the only one in the house that'll eat 'kraut, so every now and again I'll go buy a kielbasa and a coupla cans of 'kraut and make me a casserole.

Yummmmmmmm, but I can hear my cholesterol going up...

Hal/WA    Posted 09-09-2007 at 18:21:26       [Reply]  [No Email]
I know what you mean--I am the only one in my household that will eat kraut. So a couple of times when my wife would be away for a few days, I have fixed up a batch of one of my favorite dishes: Spareribs and Sauerkraut! Then I would eat little else for the time she was gone.

It seems to me that spareribs and kraut are good the first day, better the second day and absolutely the best after being at a fairly low heat setting for 3 days. Never had any last longer than that.

Thinking about it makes my mouth water!

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