Looking for a recipe! Anybody stuff sauerkraut with the meat?

]]>https://waltonsdev.nodebb.com/topic/1941/reuben-sausage-bratsRSS for NodeFri, 11 Sep 2026 01:15:42 GMTSun, 12 Jan 2020 15:16:51 GMT60Joe Hell didn’t think about pan frying to get rid of the moisture! Good call, that’s what a great forum is about!! Thanks

]]>https://waltonsdev.nodebb.com/post/11063https://waltonsdev.nodebb.com/post/11063Sun, 12 Jan 2020 16:31:04 GMT@s-a-m I’ve done it many times and sell them at the shop on occasion. Kraut can be a bit salty so it’s important to squeeze any excess liquid from it. Depending on the brand a rinse may be necessary. I will often sauté onions first until translucent then add the dried kraut until excess moisture has been removed and the mix has a little color or caramelization. Let cool and add to your meat base when mixing. I cook to personal taste so I mix the ingredients lightly and fry up a test patty and make any adjustments before final mixing and stuffing.

]]>https://waltonsdev.nodebb.com/post/11060https://waltonsdev.nodebb.com/post/11060Sun, 12 Jan 2020 15:57:24 GMTtwilliams I was thinking about adding it to my fresh kielbasa recipe a little at a time and try it.

]]>https://waltonsdev.nodebb.com/post/11057https://waltonsdev.nodebb.com/post/11057Sun, 12 Jan 2020 15:26:12 GMT@s-a-m that subject was talked about i little while back. I plan on adding it but i cant remember how much to add. Ask Jonathon

]]>https://waltonsdev.nodebb.com/post/11054https://waltonsdev.nodebb.com/post/11054Sun, 12 Jan 2020 15:22:51 GMT