Just found the jar of sauerkraut my Dad didn't take with him on the 4th of July

[Sea Six]

We had burgers and hot dogs. Dad is a big fan of that stuff.

I found a jar of sauerkraut at the grocery store and told him to take it with him when he and Mom went home. He forgot and left it in my refrigerator.

I found it just now.

That's when it dawned on me... how do you tell when sauerkraut goes bad?

[Bill]

It's still good. Trust me.

Now, go get some Polska Kielbasa, cut it up in a pan, then pour the sauerkraut over it. It will be your own, personal reenactment of the 1938 invasion of Poland.....only with food.

[Sea Six]

Eh.




It's not that I hate it, because I always eat a little bit but it's just not that good.

[lspencer534]

Originally Posted by Sea Six

Eh.




It's not that I hate it, because I always eat a little bit but it's just not that good.

It helps kill the taste of the hot dog. That's why we put mustard, catsup, chili, cheese, and onions on them: To kill the taste of the meat. Kinda like seafood sauce on raw oysters...to help kill the taste.

[Sea Six]

Originally Posted by lspencer534

It helps kill the taste of the hot dog. That's why we put mustard, catsup, chili, cheese, and onions on them: To kill the taste of the meat. Kinda like seafood sauce on raw oysters...to help kill the taste.

I do like raw oysters though. About half of them out of a dozen I wind up eating without a cracker or anything on it.

[lspencer534]

Originally Posted by Sea Six

I do like raw oysters though. About half of them out of a dozen I wind up eating without a cracker or anything on it.

You're a rarity to eat them without seafood sauce. I honestly believe that a lot of people who eat them do it for a kinda "macho" reason: They don't really like them, so they hide the taste with sauce.

[Blue 92]

Originally Posted by Sea Six

That's when it dawned on me... how do you tell when sauerkraut goes bad?

When they put it in the jar.....

[MikeB]

Originally Posted by Sea Six

Eh.




It's not that I hate it, because I always eat a little bit but it's just not that good.

Very simple recipe for ya, and I know Johnsonville brats are availabel in FL.

On the grill:
Grill some brats.
In a pan/pot grill safe, put in a diced up slice of onion, a tablespoon of butter, and 1/2 of a sweet type apple (also diced). Brown the onion-butter-apple mixture, then add 4-5 oz of sauerkraut.
Cook til hot, put in bun with brat, add brown mustard.

Best brat ever.

[Sea Six]

I've got two Hebrew National hot dogs left over. Not exactly brats but they might make a fair substitution. I just might try this.

[lspencer534]

QUOTE=Touringmike;1212930]Very simple recipe for ya, and I know Johnsonville brats are availabel in FL.

On the grill:
Grill some brats.
In a pan/pot grill safe, put in a diced up slice of onion, a tablespoon of butter, and 1/2 of a sweet type apple (also diced). Brown the onion-butter-apple mixture, then add 4-5 oz of sauerkraut.
Cook til hot, put in bun with brat, add brown mustard.

Best brat ever.[/QUOTE]

Dayum! That sounds good!

[Sea Six]

Originally Posted by lspencer534

QUOTE=Touringmike;1212930]Very simple recipe for ya, and I know Johnsonville brats are availabel in FL.

On the grill:
Grill some brats.
In a pan/pot grill safe, put in a diced up slice of onion, a tablespoon of butter, and 1/2 of a sweet type apple (also diced). Brown the onion-butter-apple mixture, then add 4-5 oz of sauerkraut.
Cook til hot, put in bun with brat, add brown mustard.

Best brat ever.

Dayum! That sounds good! [/QUOTE]

It does.

Apples are on the list of nono items with my kidney stone vulnerability. I might toss in some brown sugar to give a little sweetness instead.

[MikeB]

Originally Posted by Sea Six

Dayum! That sounds good!

It does.

Apples are on the list of nono items with my kidney stone vulnerability. I might toss in some brown sugar to give a little sweetness instead.[/QUOTE]

Not necessarily a sweetener, but more of an acid reducer.
Can you tolerate apple juice?

[Sea Six]

Originally Posted by Touringmike

It does.

Apples are on the list of nono items with my kidney stone vulnerability. I might toss in some brown sugar to give a little sweetness instead.

Not necessarily a sweetener, but more of an acid reducer.
Can you tolerate apple juice?[/QUOTE]

No apple juice either.

What do you recommend as a substitute?

[MikeB]

Originally Posted by Sea Six

Not necessarily a sweetener, but more of an acid reducer.
Can you tolerate apple juice?

No apple juice either.

What do you recommend as a substitute?[/QUOTE]

I don't know, these are the only ways we've ever done kraut.
Maple syrup comes to mind (high in sugar content, but less than sugar alone)

Either sugar or Maple syrup (not the imitation stuff, that's all corn syrup):
Reverting to sugar will reduce the acid somewhat, but it may also reduce the tang of the kraut too. I wouldn't try more than a teaspoon at a time, then add to taste.

BTW, we had brats anf kraut last night.
Making a whole cut up chicken on the grill right now.

[mrvette]

Had some liver/kidney pains on the right side some time ago, neighbor used to work as the base hospital.....he suggested a glass of cranberry juice in the AM.....I have grown to like it, ....and sure enough the discomfort went away....so one large glass of it by Ocean Spray.....in the AM....

[Sea Six]

Originally Posted by Gilligan

Had some liver/kidney pains on the right side some time ago, neighbor used to work as the base hospital.....he suggested a glass of cranberry juice in the AM.....I have grown to like it, ....and sure enough the discomfort went away....so one large glass of it by Ocean Spray.....in the AM....

[markids77]

Kapusta and peas is really fine vittles as well, but a bit of a bother to prepare for as small a quantity of sauerkraut you have. Reconstitute some dried peas and cook until tender, chop some bacon coarsely and saute' until done; remove the meat. Finely dice some onion and garlic and add to bacon drippings. Cook only until the onions go translucent. Add the cooked peas and bacon to pan and mash with a potato masher until well broken, then add warm kraut and stir. Makes a delicious side for Kielbasa, or Borscht. Add a slice of sourdough rye (hleba), and slather some butter (maswa) on the bread and it's Polish Soul Food.

[sanchez]

Boil johnsonville brats in beer and the sauerkraut. When they brats are done, brown them on the grill. Strain the sauerkraut and serve in the bun with the brat.

Only way to eat a brat.

[NEED-A-VETTE]

Originally Posted by sanchez

Boil johnsonville brats in beer and the sauerkraut. When they brats are done, brown them on the grill. Strain the sauerkraut and serve in the bun with the brat.

Only way to eat a brat.

My recipe is very similar:

Sauté brats in sliced onion and butter for a few minutes. Pour beer into the pan. Boil until done. Throw on the grill to brown. Top with the cooked onions and some kraut.

Never thought to add the sauerkraut in the beer, though. Sounds good.

[JRD77VET]

Originally Posted by NEED-A-VETTE

My recipe is very similar:

Sauté brats in sliced onion and butter for a few minutes. Pour beer into the pan. Boil until done. Throw on the grill to brown. Top with the cooked onions and some kraut.

Never thought to add the sauerkraut in the beer, though. Sounds good.

I worked with an older Polish Ironworker who brought in kielbasa from a Polish deli in Phila and fresh baked rolls around the holidays. Stanley cooked the kielbasa in beer ( minus one sip--had to make sure the beer was good ) and sauerkraut.