Krautwurst

[ragweed]

This is a Len Poli recipe that my family really likes.
The ingredients: Pork butt, bacon, kraut and spices.

The meats ground coarse:

Everything all mixed together.

Stuffed into 35 mm hog casings.


This is my first time at posting pics.  This should fulfill my promise to KyNola for going through with his sausage.  Hopefully, I finally got Photobucket figured out!!

[KyNola]

Nice job on stuffing!

[cobra6223]

looks good and it looks easy....recipe to follow maybe? hint hint!!!

[GusRobin]

Looks good

[Smoke some]

They look great..Nice job on the links

[Kevin A]

looks good and it looks easy....recipe to follow maybe? hint hint!!!

You can find the recipe on Len Poli's site.

It makes a very tasty, savory sausage!
One key I discovered, is use GOOD quality kraut.
http://img.photobucket.com/albums/v288/GuitarPix/kraut_day30_sml.jpg

Kevin

[Tenpoint5]

Was thinking about that recipe myself. Looks pretty good may just have to give it a whirl now

[PigsAreTasty]

Have been going to do this one for a while now. Will be making some fresh but...
Love pork, bacon, sauerkraut, cheese and smoke, so  lately been thinking about doing this recipe adding cure #1, some cubed cheese and stuffing into 2 1/2" fibrous casings for a couple hours of  hickory or apple into the smoker until an IT of 150??
Any cons to my thinking, anybody tried it smoked? Or should i be the guinea pig  :-\

[ragweed]

Would that be home made kraut, Kevin?  Looks far better than what we made in Bacteriology class in the seventies!  Got a recipe?

And, go for it Pigs!  Sounds good.  What kinda cheese are you planning?

[ExpatCanadian]

Cool... I always have kraut with my sausages... I make my own, but never thought to combine. I'll have to check out that recipe!

[Kevin A]

Would that be home made kraut, Kevin?  Looks far better than what we made in Bacteriology class in the seventies!  Got a recipe?

homemade? Yes indeed!

Easy to make; just requires a little prep and some time. There's plenty of recipes out there—some use JUST salt, some add caraway.
The key is keep it sealed & out of the light. Having a way to vent (air lock). Takes as little as 2 weeks or as much as 3 months—depending on the temps.
Great book here: http://www.amazon.com/Sauerkraut-Pickles-Relishes-Stanley-Marianski/dp/0983697329/ref=sr_1_1?ie=UTF8&qid=1362181023&sr=8-1&keywords=sauerkraut+marianski

Great all by itself, or in the wurst.
"Reuben" without the bread.... ;)

Kevin

[ragweed]

Thanks, Kevin.  I'll definitely try that.  It'll give me something else to wait for besides my smoked cheese!!

Joe

[Keymaster]

Nice job on the krautwurst ragweed, it does sound really good. A guy I share my smoked stuff at work braught me a fresh sausage with cranberrys in it he bought at the farmers market. Might try it tomorrow for breakfast.

[mikecorn.1]

Looks great

[OU812]

Good lookin sausage!!