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Reinhard's German Gumbo

post #1 of 9
Thread Starter 
Today I am trying Reinhards German gumbo. Being from a small German town in Minnesota, sauerkraut is common in our house. When I saw this recipe I new I had to give it a shot. You can come along if you like. I'll post some q-view.

Steve
post #2 of 9
Thread Starter 
Grabbed a bag of kraut yesterday at the store
I really wanted to put some smoked ribs In but would rather eat them plain so I thawed a plain tenderloin sliced into medallion size and threw them on the grill.


Then sliced the taters, fried bacon, sliced some sausages I smoked last week.



You know how when you stuff sausage you always get the leftover in the bottom of the stuffer that never gets in the casing. We'll I usually fry that and eat fresh, last weekend I kept it and added it on the bottom of this dish on top of the pork. Then added the kraut and bacon.

I wanted to add a link to Reinhard's recipe but can't figure it out. Just search German Gumbo. Thanks Reinhard for the inspiration! We post finished pictures.

Steve
post #3 of 9

That's looking really good Steve.  I now have to search for that recipe!

post #4 of 9
Thread Starter 
Here, I think I figured how to attach a link:

Steve

http://www.smokingmeatforums.com/t/157804/german-gumbo-again
post #5 of 9
Thread Starter 
Do you know what? This is really gonna be something! Needs to rest now, making bread sticks, will post final.
post #6 of 9
Thread Starter 
This is to die for! If you think sour kraut is sour, guess again. This
Is so flavorful! It will be made again, a hot in this family!
Steve
post #7 of 9

I'm glad you like the recipe!!  I've made it a few times since I last posted the recipe.  Always a hit at home and at deer camp. Thanks for all the pic's,  everything looks very tasty.  Reinhard

post #8 of 9

What temp do you cook this at ?

post #9 of 9

Do a search for  German Gumbo Again .  Sorry, not that great at posting links, but that will get you to the original recipe.  I kept the temp at 350 during the whole process.  Reinhard

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