Sauerkraut Sausage
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NDKoze I’d listen to everyone here but pay special attention to Joe Hell when it comes to things like this. He makes good points about the salt, you’ll need to factor that in and sorry but there really isn’t any number we could give you per lb as differnt krauts have different salt content. You will have to do small batch testing until you are happy! The reuben with kraut is AMAZING!
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NDKoze I’d listen to everyone here but pay special attention to Joe Hell when it comes to things like this. He makes good points about the salt, you’ll need to factor that in and sorry but there really isn’t any number we could give you per lb as differnt krauts have different salt content. You will have to do small batch testing until you are happy! The reuben with kraut is AMAZING!
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Just a quick follow-up here. We had a very successful sausage weekend and the Krautwurse turned out excellent!
We ended up using 6lbs of kraut to a 35lb meat block. We did saute the kraut as suggested in this thread and that seemed to be effective. I did also reduce the Tender Quick amount from 9.8 ounces to 8.8 and it turned out really well. We will definitely be making this again with a few small changes:
- I will use more kraut. There was good kraut flavor, but it could have had more. I will use at leave 1 pound per every 5 pounds if not slightly more.
- I might reduce the salt just a little bit more. This wasn’t bad, but I might cut it down another .5-1.0 ounce.
The one thing that I will caution anyone who tries this is that you should expect the smoking time to be a little longer (or at least it was in my experience). I had some regular sausage in the smoker with the Krautwurst batch (same recipe except no kraut) and the Krautwurst took quite a bit longer to get the temp and color that we like to get because of the inherent extra moisture that these rings had versus our traditional sausage.
But, in general, it turned out AWESOME!
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blackjac Yes, Rueben is even designed to be done either cured or fresh so you are good to go! Honestly, you would be fine using any seasoning, you might just need to adjust the amount of meat you user per bag of seasoning for salt content a little.
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I would definitely like to try this but not smoke them, this would work for brats also , right ?
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Look up on Google Belgium tripp sausage. Cabbage and onions in the mix.
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The addition of Kraut to sausage is benefited by the addition of 1g Ground Caraway per kg. IMHO
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omega50 I made a Sauerkraut and Country Style Rib meal in my Instant Pot one day that had Caraway in it and I did not like the Caraway taste in the meal. I know it is a traditional spice that goes with kraut, but it was not for me.
NDKoze Seems to be common. Many folks are sensitive to Caraway. I dose it low and often have people try to put their finger on the taste. Most are surprised because they hate Caraway, but find it oddly pleasing in low doses.
As with any/all of what you put in your mouth, Your Taste is King.
Avoid what you do not like.
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