GFY Chefs, I have a sourkraut question...

**CE_BigB** · 12-19-2005, 05:38 AM

Heat it seperately,
otherwise it will totally overpower the meat and other veggies...

better yet.... throw that shit away and enjoy the rest of your meal

Big B
CECash.com

**~Ray** · 12-19-2005, 05:39 AM

you just have to heat saurkraut. if you really like it, spread it over the brisket the last 30 minutes of cooking. make sure you drain it.

**newbreed** · 12-19-2005, 05:45 AM

Originally posted by CE_BigB

Heat it seperately,
otherwise it will totally overpower the meat and other veggies...

better yet.... throw that shit away and enjoy the rest of your meal

Big B
CECash.com

ok, that's what I was thinking. The seperate part, not the throwing out part...lol

**newbreed** · 12-19-2005, 05:46 AM

Originally posted by AdvertisingSex

you just have to heat saurkraut. if you really like it, spread it over the brisket the last 30 minutes of cooking. make sure you drain it.

Sweetness, thank you.

**newbreed** · 12-19-2005, 06:44 AM

OK, she's done. Maybe I'll pull the kraut out later today, the veggies will do for lunch I think...

**Screaming** · 12-19-2005, 06:48 AM

Nasty stuff.

**sfera** · 12-19-2005, 06:48 AM

just add some salt and pepper lol

**Rob** · 12-19-2005, 06:53 AM

When I cook sausage and kraut I just throw them all into the same pot and turn it on. Sometimes I'll brown the sausage first but most of the time I just throw it all in.

For your meal, I would recommend just warming up the kraut on the side. With sausage you don't mind the kraut being overpowering but with a dish like that, you would want to add them seperately.

**DutchTeenCash** · 12-19-2005, 06:56 AM

do it the way europeans do it

boiled potatoes 30 mins, add the kraut on top, put the wurst/saucege on there (pretty sure you cant get that there) leave it for another 15 mins, remove the wurst, mash the potatoes add salt paper and dont forget to make a mountain shape on your plate with gravy in the hole in the middle

**DutchTeenCash** · 12-19-2005, 06:58 AM

this is how the germans eat it btw thats smoked saucege cassler rib (pork really greasy) and baked bacon

**Rob** · 12-19-2005, 06:59 AM

Originally posted by thinkx

this is how the germans eat it btw

That looks like it's all fat! Really thick cut bacon...ewwww!

**DutchTeenCash** · 12-19-2005, 07:23 AM

Originally posted by Rob

That looks like it's all fat! Really thick cut bacon...ewwww!

well thats how sauerkraut is eaten in Germany, esp in Bavaria.

I agree its awfull, we just have it with lean saucege and gravy much better...

GFY Chefs, I have a sourkraut question...

GFY Chefs, I have a sourkraut question...

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