[Sca-cooks] Kraut Re: Sca-cooks Digest, Vol 19, Issue 53

Pixel, Goddess and Queen pixel at hundred-acre-wood.com
Mon Nov 26 07:51:39 PST 2007

On Fri, 23 Nov 2007, Gretchen Beck wrote:

> --On Friday, November 23, 2007 2:02 PM -0800 "Cat ." <tgrcat2001 at yahoo.com>
> wrote:
>> The Saurkraut would be more to the Hungarian and
>> Bavarian regions, my family is a bit more northern.
>> Though yes, good kraut is made with apple and bacon
>> and juniper and onion (mom is heretical and now adds
>> crushed pinaple - I dont :-)
> Heh. Finally, someone else who admits to making kraut with apples!  Our
> thanksgiving traditional saurkraut is with apple, pork, and fennel seed.
> toodles, margaret

That's how we always made it. With apples, some cider, and caraway seed. 
Not a traditional holiday food, but loved nonetheless. Mom was allergic to 
pork, though, so it was always beef or turkey sausage that got cooked with 

Margaret FitzWilliam

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