This Fall, I bought some Sauerkraut Sausage in a small hometown grocery store meat market that was delicious.
My family has been making our homemade smoked German ring sausage for several generations now with just some very basic ingredients (Salt, Pepper, Garlic). But, after trying this Sauerkraut Sausage, we would like to try replicating this in our sausage (We still make plenty of sausage and stix with Walton’s Seasonings as well :relaxed:).
I did some searching and found a few posts about adding sauerkraut to Reuben Brats. But, none where the sauerkraut was more of a main ingredient.
So, I am looking for some advice on how much sauerkraut to add per pound? We usually make 35lb batches, but I can covert the amounts for whatever ratio you can suggest. I am just looking for a guideline to start with.
Also, since sauerkraut can be somewhat salty, do you think that I should be adjusting the recipe’s salt amounts down at all?
Are there any recommendations for the prepping of the sauerkraut other than draining the liquid I am assuming?
I think I would like to try the Reuben Brats some time too as the comments/reviews seem to be pretty positive. But, we want to start with the addition to our regular sausage first.
Thanks in advance for any suggestions that you can provide.