Brats and Kraut!

[ChuckO]

WoW!!!

 

[Enrico Brandizzi]

I would take a plate of that one day yes and one day yes too !!

 

[Barb D]

That looks outstanding and I know it was. I never thought about adding apples but will be giving that a try real soon. Thanks Case for sharing this with all of us.

 

[CaseT]

That looks outstanding and I know it was. I never thought about adding apples but will be giving that a try real soon. Thanks Case for sharing this with all of us.

Thank you Barb! Apples are great in the mix. I also like to add craisins (my mom will add dried currents and walnuts sometimes). All really good.

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I would take a plate of that one day yes and one day yes too !!

Thank you Enrico! it is great. I need to make some more sausage to go with it!

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WoW!!!

Thank you Chuck!

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You got that one down! Good job. Love the home made brats & kraut.

Thank you Robert!

 

[Clay Neubauer]

Oh man, that's spectacular.

 

[CaseT]

Oh man, that's spectacular.

Thank you! Almost two jars of Kraut gone. Going to have to make another batch soon!

 

[Ron G.]

I gotta' try making some up from scratch one of these days.

I think that Mom has Great-Grandma's Kraut Slicer (almost EVERY "respectable" Germanic home in Wisconsin had one) maybe I can did it up.
It's like a "hillbilly" wooden mandoline slicer built to the width of a large cabbage head with a REALLY SHARP blade
All of the old-timers talked about using a big, square-sided glazed crock and just layer cabage and salt, pound it down with a wood block, and keep going...

You use a similar process?

 

[CaseT]

I gotta' try making some up from scratch one of these days.

I think that Mom has Great-Grandma's Kraut Slicer (almost EVERY "respectable" Germanic home in Wisconsin had one) maybe I can did it up.
It's like a "hillbilly" wooden mandoline slicer built to the width of a large cabbage head with a REALLY SHARP blade
All of the old-timers talked about using a big, square-sided glazed crock and just layer cabage and salt, pound it down with a wood block, and keep going...

You use a similar process?

Yes just salt and cabbage. I use a lower salt content. I do 4 tablespoons of pickling salt to 12 pounds of cabbage. Shred the cabbage mix with salt and tamp. I use a 3 pound sledge hammer wrapped in a plastic bag. Place in crock cover top of cabbage with one to two full cabbage leafs. Place in weights put on top fill moat let it be for 30 days. Jar up and place in fridge. Eat or wait and let it stew a longtime.