This is similar to my Grandmother's recipe. She used only bagged sauerkraut, and it had to be Willies, and none other. The taste difference between bagged and canned is like night and day. You should try it. She also would only use Ostroski's Polish keilbasa, a Baltimore sausage maker for over 150 years, broken into small bite sized pieces. She didn't use sugar but rather one finely chopped apple. She would also add a small amount of barley that gave it a very slight creaminess. She would rinse the kraut in a colander then add all the ingredients together, bringing it to a boil, then simmering for 2-3 hours. I'm the only one in my family that can come close to making it taste as she did, though I doubt I'll ever match her.

Pretty close to what I was raised with in western maryland. Bagged is definitely better than canned kraut and we didn't add the onion. You definitely need to make mashed potatoes with it as well.

Hello all you cooking folks out there, I actually hate cooking, but i've been in love for 8 years and his only wish is that I learn to cook and like it. So I'm trying the sauerkraut/sausage deal! Wish me luck and I can use all the advice you throw at me! I grew up on pork! He ate Veggies most of his life. Which I love all my veggies, so I'm almost half way to his heart. Lol Thanks chefs my hat goes off to you. I come from a family of 6 sisters 6 brothers, the boys love cooking. None of us girls can stand at the stove over 30 minutes. Sad isnt it!

I grew up on this too, also in the Baltimore area. I prefer to use fresh Polish sausage rather than smoked kielbasa. I add garlic, a whole lot of caraway seeds, lots more than this recipe, some dill weed and some sugar. When I have time, I let it go all day in a crockpot. When I don't have as much time, I simmer it on the stovetop for about an hour. Also, you need to add more water to it as it boils out. Don't be afraid...you can't over cook this or dilute it with too much water! Last night I served it with light rye bread and butter with mustard on the side, but mashed potatoes are great with it too!

I agree - Sauerkraut in the bag is the way to go. I live in the Philadelphia area and Kisslings is the only kind I use. Must be simmered for hours and you can't ruin it with water as it will cook down. In case you don't have an apple on hand, applesauce will do just fine. A bottle of any kind of beer is great to add as well.

I always use chicken broth or stock gives a richer taste. Use more stock add potatoes and makes more of a soup, which is what I do most of the time. Then you can dunk sour dough bread with butter in it, um....

You know, this is my 1st time on this site and the way you people collaborate your ideas here, this just might be my new favorite go-to cooking site. This is 1st time I'll using bagged kraut and I can already smell the difference. With apple, garlic and barley, I believe this is a winner for fresh polish. Thank you all.

You know, this is my 1st time on this site and the way you people collaborate your ideas here, this just might be my new favorite go-to cooking site. This is 1st time I'll using bagged kraut and I can already smell the difference. With apple, garlic & barley, I believe this is a winner for fresh polish. thank you all

I make a similar recipe but I use my own homemade red cabbage sauerkraut