Ah, sauerkraut. Great stuff. Before you eat it with a sausage, however, I invite you to first try it with a good, solid boneless pork loin. Bake the pork loin with the sauerkraut. Slice the pork loin 1/2" to 3/4" per piece after cooking. And for the love of god, don't break it up and cook it in a pot with the sauerkraut. That just ruins the natural pork flavor and allows the sauerkraut taste to overwhelm the pork. Cut and serve, do not cut, cook, and serve.

My grandmother was half german and knew how to (and regularly made, each year) fresh sauerkraut from her cabbages of her garden. Unfortunately, she passed away in '96, along with the recipe how to make the sauerkraut, in addition to good Yorkshire puddings (to this day, no one can replicate how she made them). We still had quite a few jars a few years after she passed though. I remember seeing her make it once in her kitchen. Wow, the smell was quite pungent.

We make rubens with swirled lite and dark rye bread ( hard for us to find here , but WORTH the hunt !!!) , put a little horse raddish in the thousand island dressing ( just for a little bit of a SNAP ) , corned beer , GOOD swiss , butter the sides and pan toast it untill JUST brown , YUMMMMMMY !!!!!
That and a Killians or Guinnes for St Pattys day and you have the bases covered !!! :stpaddy: :yum: :yum:

eats fresh sauerkraut mit peanut butter on crackers. gack. :shock: :vomit:

We make our sauerkraut with apples, onions, brown sugar and a little water. Pork loin or sausages, depending.

And always with taters.

I am only three hours drive from NYC and a hundred all night delis where I can get the best ruebens money can buy.

That and a dollar will get me a cup of coffee.

Look-I'm just gonna grill Big Red Smokey's with 'kraut and fageddabouit.

Not in NYC it won't. I don't think they've had a dollar cup of coffee since before the dotcom bubble burst.

Speaking of which ... if you're three hours from NYC, how far from Phila are you?

Well not at 'bucky's, but a few of your local korean delis have java for 1.15.

I am three hours from nyc plus however far nyc is from philly. As I recall it is about two hours. I haven't been to philly in a while. I always liked it, despite what w.c. fields had to say.

I was at the mummers day parade in 1976. Holy smoke. I saw cops on horseback passing bud tall boys back and forth, smoking weed. It was also unbelievably cold.

I was asking mostly because I had it in my head for some reason that you were one of the west-coasters. Not sure why.

The very, very, very, west coast of vermont. more west. a bit more. OK, you're no longer in vermont; now you're in upstate new york.

If vermont was california, I'd be in hawaii. Or in a boat heading to hawaii. Or at anchor.

Wolf , you know what they say ,
"no matter where ya go , there ya are !!!"

I'm not a big fan of rye bread so I make my "reubens" with sourdough. Sooooo goood!!! The sourdough and the sauerkraut really go good together.

now I'm hungry.....

Ya know what would be good? Sourdough with carraway seeds!

Mmmmm, I loooove reubens...without sauerkraut, that is. Yes, I get weird looks from the deli counter lady when I order them.

bread

corned beef