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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.
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