Do you eat sauerkraut?

I was just having a conversation with a friend tonight about putting saurkraut on brats, she hates it but I like it. Something we made in home-ec that I liked but haven't made in awhile is saurkraut with cut up hot dogs in it and you make dumplings on top of it. An excellent casserole that I love is 1 lb pork sausage browned (the seasoned type in tubes like hamburger or you could patty it to make sausage patties for breakfast), put the sausage on the bottom of a casserole dish and put 1 can drained saurkraut on top. Make 8 servings instant mashed potatoes and put that on top of the saurkraut. Sprinkle with paprika. Bake at 350 until warmed thru 30-45min.

I do love sauerkraut! Sometimes I will just eat it plain by itself. My favorite way to eat it is a reuban sandwich. Here is a recipe for it from Kraft you can find it here http://www.kraftfoods.com/sandwich-recipes/sandwich_01.html Grilled Reuben Sandwiches Ingredients 8 slices rye bread 1 lb. sliced corned beef 1 cup CLAUSSEN Sauerkraut, well drained 4 KRAFT DELI DELUXE Aged Swiss Cheese Slice, halved 1/2 cup KRAFT Thousand Island Dressing Butter or margarine, softened Preparation COVER each of 4 bread slices with layers of corned beef, sauerkraut, cheese and dressing; top with second bread slice. SPREAD sandwiches with butter. Cook in skillet on medium heat until golden brown on both sides. YUMMY!!!!

There are a few different ways I like to have sauerkraut. Some of them are good old recipes that have been enjoyed since I came across them and others were just recipes I added sauerkraut to for a flavor boost. I have had something like a lazy cabbage roll which I did like but while I was a younger. I tried some of it when I was younger and I just found it to be okay. I know my other half really likes that lazy cabbage roll but I personally have had so much of it over the years.. That if I have to much it begins to not be all that interesting for me personally. But that doesn't mean I still don't like it, I guess I just have to have this dish in moderation.. I like to make sauerkraut perogies as well with my other half. They are really good. Instead of placing the potato mixture into the dumpling, replace it with strained and drained sauerkraut that is mixed with just a spoonful of sour cream. And then season it with salt & pepper.. It makes for a perogy that is completely different in taste and texture than a normal perogy and I can say this much as well, they are very addictive. I know that me and my other half cannot get enough of them and every time we make them, we want the batch to be bigger and bigger, just so we can enjoy more of them. If I'm looking for a different type of side dish every once and a while, I'll cook up some rice. Then when I'm finished cooking the rice, I will mix in some sauerkraut and place it into a skillet to warm it all up. The result is a flavorful rice that has a zesty taste to it. If I'm feeling even more experimental I will add some crumbled bacon or some browned ground beef. After I add the meat I will place it all in a casserole dish and bake in the oven for an hour at 350 degrees. Sometimes I feel like I need to change things up when it comes to a side dish though, so the normal macaroni and cheese or even a salad won't do it. That's where I'll mix up this interesting little dish to take the place of those sometimes boring side dishes. I will place three cups of sauerkraut into a casserole dish and pour a cup and a half of heavy or whipping cream over top. Sprinkle some pepper on top and then place this into the oven at 350 degrees for an hour. I'm certain you will absolutely love the end result. I've never been to New York, but there has always been one recipe for hot dogs that adds an East Coast flavor to them that is unprecedented. I really enjoy this recipe and I like to make it as an alternative to just normal hot dogs every once and a while. I will prepare my hot dogs like usual but when it comes to the point of topping them, that part will change here. Get yourself some shredded swiss cheese and top the hot dogs with it. Place it in the oven just long enough for the cheese to melt. Remove and place sauerkraut on the top of the melted cheese and then add just a small amount of swiss cheese on top of the sauerkraut. Place in the oven one more time just to melt the cheese. Remove from the heat and serve. I also sometimes will peel some potatoes & then slice them up. Boil them until they are done, then I will drain them. Then I will take a few table spoons of margarine & warm it up in the microwave, & then once it is melted.. I will pour it in to the bowl or even sauce pan where the potatoes we're cooking.. And I will add a carton of whipping cream, & then I will add some dill & mix some sauerkraut in with it as well.. I usually will serve this with pork chops or whatever meat I had decided to prepare.. Both me & my other half just love this dish.. I grew up having it made for me & now I make it for me & my little family.. It's a dish that is just all to tasty to pass up! In conclusion, these are all of the ways I use sauerkraut. I find sauerkraut to be so versatile & you can do so much with it.. I know that a couple I had listed for some people may sound kind of out there, but I can assure you, once you have them, you'll know why I keep them in my recipe book myself. I find sauerkraut to be a strange addictive condiment. I haven't eaten something since it that makes me want to find new ways to prepare it! . . Thanks for allowing me to share! xx

I love sauerkraut with mashed potatoes. It can be any type of meat as long as I have mashed potatoes with my sauerkraut. yummy

Sauerkraut with homemade polish sausage was one of my Mom's favorite meals to make when I was a kid. For me to eat it was a guarantee of a night of abdominal cramps and many trips to the bathroom. I prefer not to even think of the stuff..thank you.

I love sauerkraut as well! I even loved it as a child because I love sour and salty things. Every year for New Years my grandparents eat sauerkraut to fulfill the "green = money" part of the meal. It's like they never noticed it isn't green, lol! We eat it with pork roast AND kielbasa, since it's a special occaision. You also have to have some jalepeno studded black eyed peas on your plate on that day, for good luck. When we get leftovers from New Years, we usually make reuben sandwiches with the sauerkraut. Although, I must confess, I also just eat it standing up at the fridge at around 1 in the morning.

Yes, I do, but not often. None of the kids like it at all. I have to fix them something different. We usually have pork and sauerkraut.

I was a same way as a kid and didn't like it but now as an adult I love it. I'm pretty simple though when it comes to sauerkraut. I take it, heat it and then just serve it with butter. I know very plain but that's how I love it. Well I do like it on a Reuban as well. That is one of my favorite sandwiches and the sauerkraut is what makes it so good.

I've never actually prepared it but I realized I like it a few years ago when I tried it at my mother-in-law's.

Yes I do and I make a pot of it in the crock-pot with Ribs and new potatoes. Yum and I cheat I buy cans of sauerkraut and it must be the "Bavarian" type it a very slight sweetness to it that cuts the sauer taste a little bit. I learned to like it that way when I lived in Bavaria (Munich).

I grew up eating sauerkraut. My grandmother and grandfather would make it from scratch. I remember having to help chop the cabbage. It then went into brine where it stayed in a large urn for days. Then into sterilized quart jars. My mother would chop hotdogs and put into sauerkraut. My grandmother, being of german origin, would do the large polish sausages. I never did learn to like sauerkraut on a hotdog though....I just like the hotdog chopped into the sauerkraut! Strange huh?

I remember having those for dinner when I was younger. My mother would cut the hotdogs and mix it in the sauerkraut. I loved eating them and havent had them in while I might go back and try it again. Thanks for mention sauerkraut as I had forgot about them.

Omg i love the stuff... i used to not like it at all until my cousin had a hot dog she didnt want and it had the stuff all over it and there was no picking it off and i was really hungry and now i cant eat hot dogs without it ,,,, i love it so much i can eat it straight from a can with nothing lol

i like sauerkraut with smoked sausage in it...my husbands favorite is with pork chops...

My mother in law makes some kind of "pizza" with sauerkraut, flour, and oil. You drain the kraut as much as possible, add the flour, make patties out of it and lay it out on a cookie sheet drizzled with oil. Then you bake it til it is crispy brown, sounds odd, but is really tasty!

No i dont like it at all but my hubby likes it. I dont think i could get use to it.

I like the kind of sauerkraut that comes in a glass jar. It's not mushy or soggy, but it's crisp and juicy. I like it will all the meats like you. Try cooking pork with caraway seed in your sauerkraut, and little red potatoes with the skin on. I love yellow mustard on my sauerkraut. Sometimes I shred fresh cabbage real fine and steam it up with the meats and add some vinegar and salt. Did you know that REAL sauerkraut does not have any vinegar in it? It's made just by salting and again the cabbage. I followed a recipe once to make my own (when I was busy into pickling) but I didn't have a good atmosphere to age it in so it just went rancid.

Perhaps you try an Estonian speciality too, it's sauerkraut soup. It keeps so well that reheating makes it taste even better. That's why it's usually made with idea of having lots of left-over soup in mind. There I'll give you a recipe of 1kg sauerkraut but you can put in more if you like. Here we go: 1 kg sauerkraut 400-500 g pork 400-500 g beef 4 l water 2-3 carrots, grated 1 big onion 1 tsp sugar (optional) 2 tsp salt (the amount of salt depends of how salty sauerkraut is and may vary) 1 dl (about 1/2 cup) barley sour cream for garnish (optional) In a large pot combine cold water, meat, sauerkraut, onion and barley. Bring to a boil, remove scum, lower the heat and let simmer for 1,5 - 2 hours (until meat is soft) 30 minutes before the end of the cooking time, add salt, sugar, (if using - it makes the soup taste milder, when sauerkraut is very sour), and grated carrots. If you like, you can add some sour cream in every plate, when serving.

I've seen sauerkraut in tins, I've wanted to buy it for months but don't know what to do with it, It doesn't help when there is no English on the tin. Do I just heat it up and serve??

I hate the stuff the very thought of it makes me feel sick.